Meru National Polytechnic has launched a groundbreaking project to combat post-harvest banana losses by processing the fruit into flour.
The project, spearheaded by the polytechnic’s research team, aims at turning surplus bananas into high-value products while creating employment opportunities for youth and women in the banana value chain.
Research Coordinator at Meru National Polytechnic, Philip Karobia, stated that the institution has partnered with farmers from Kariene and Nkubu to ensure the project’s success.
The collaboration involves training farmers on proper post-harvest handling and value addition to maximise banana utilisation.
“This is a commercialised project with a developed prototype. We are awaiting certification and licensing, and we expect to have the product on the market by April,” Karobia told KNA.
To make banana flour, the fruits are first sliced and then dried using solar or sundrying methods to maintain a moisture content of 15 per cent or below, ensuring long-term storage and preventing spoilage.
Karobia, however, admitted that maintaining moisture levels has been a challenge due to a lack of advanced drying equipment.
“Bananas contain 70 per cent starch and small amounts of vitamins B and C. The peels, which are often discarded, are rich in potassium, an essential nutrient for the human body,” he said, emphasising nutritional benefits for infants.
The flour can also be fortified by adding millet, sorghum, or stinging nettle to enhance its nutritional value.
“Instead of using traditional khaki packaging, we are developing a transparent package so that customers can see the product before purchasing,” he explained.
In addition to banana flour, the polytechnic is also exploring value addition for other crops, including pumpkins, cassava, sweet potatoes, cabbage, stinging nettle, and amaranth (terere).
A pre-feasibility study in Meru County found that bananas account for 36 per cent of the country’s fruit production and contribute 11.1 per cent to the total domestic horticulture value.
Meru leads the country in banana production, supplying 14 per cent of the national output.
While banana flour is still a new concept in Kenya, Karobia is confident that with the right marketing strategy, consumer acceptance will grow. The initiative not only addresses food security but also promotes economic empowerment for communities reliant on banana farming.
This initiative comes as Kenya continues to struggle with significant post-harvest losses, with over 50 per cent of banana production wasted, according to a 2019 Food and Agriculture Organisation (FAO) study.
Once approved, the polytechnic will begin mass production of three banana-based flour products: baking flour, porridge flour, and baby food.
The team is also working on improving branding and packaging to appeal to consumers.
By Glory Nambwi
