Аспаздық банан түрлері және қолданылуы

Banana cultivars commonly used in cooking
banana cultivars commonly used cooked

Cooking bananas are a major food staple in West and Central Africa, the Caribbean islands, Central America, and northern South America. Members of the genus Musa are indigenous to the tropical regions of Southeast Asia and Oceania. Bananas fruit all year round, making them a reliable all season staple food. Cooking bananas are treated as a starchy fruit with a relatively neutral flavor and soft texture when cooked. Cooking bananas may be eaten raw; however, they are most commonly prepared either fried, boiled, or processed into flour or dough. The pulp of green plantain is typically hard, with the peel often so stiff that it must be cut with a knife to be removed. Mature, yellow plantains can be peeled like typical dessert bananas; the pulp is softer than in immature, green fruit and some of the starch has been converted to sugar. They can be eaten raw, but are not as flavourful as dessert bananas, so are usually cooked. When yellow plantains are fried, they tend to caramelize, turning a golden brown color. They can also be boiled, baked, microwaved, or grilled over charcoal, either peeled or unpeeled. Plantains are a staple food in the tropical regions of the world, ranking as the tenth most important staple food in the world. As a staple, plantains are treated in much the same way as potatoes, with a similar neutral flavour and texture when the unripe fruit is cooked by steaming, boiling, or frying. Plantain plantations are vulnerable to destruction by hurricanes, because Musa spp. do not withstand high winds well. An average plantain provides about of food energy and is a good source of potassium and dietary fiber. The sap from the fruit peel, as well as the entire plant, can stain clothing and hands, and can be difficult to remove.

Linnaeus originally classified bananas into two species based only on their uses as food: Musa paradisiaca for plantains and Musa sapientum for dessert bananas. Both are now known to be hybrids between the species Musa acuminata (A genome) and Musa balbisiana (B genome). The earlier published name, Musa × paradisiaca, is now used as the scientific name for all such hybrids. Most modern plantains are sterile triploids belonging to the AAB Group, sometimes known as the "Plantain group". Other economically important cooking banana groups include the East African Highland bananas (Mutika/Lujugira subgroup) of the AAA Group and the Pacific plantains (including the Popoulo, Maoli, and Iholena subgroups), also of the AAB Group.

Pisang goreng ("fried banana" in Indonesian and Malay) is a plantain snack deep fried in coconut oil. Pisang goreng can be coated in batter flour or fried without batter. It is a snack food mostly found in Indonesia, Malaysia, Singapore and Brunei. Ethakka appam, pazham (banana) boli or pazham pori are terms used for fried plantain in the state of Kerala, India. The plantain is usually dipped in sweetened rice and white flour batter and then fried in coconut or vegetable oil, similar to pisang goreng. It is also known as bajji in Southern Indian states, where it is typically served as a savory fast food. In the Philippines, fried bananas are also served with arroz a la cubana and is frequently characterized as one of its defining ingredients. Plantains are used in the Ivory Coast dish aloco as the main ingredient. Fried plantains are covered in an onion tomato sauce, often with a grilled fish between the plantains and sauce. Boli or bole is the term used for roasted plantain in Nigeria. The plantain is usually grilled and served with roasted fish, ground peanuts and a hot palm oil sauce. It is a dish native to the Yoruba people of Western Nigeria. It is popular among the working class as an inexpensive midday meal. Plantain is popular in West and Central Africa, especially Cameroon, Democratic Republic of Congo, Bénin, Ghana and Nigeria; when ripe plantain is fried, it is generally called dodo ("dough dough"). The ripe plantain is usually sliced diagonally for a large oval shape, then fried in oil to a golden brown color. The diagonal slice maximizes the surface area, allowing the plantain to cook evenly. Fried plantain can be eaten as such, or served with stew or sauce. In Ghana, the dish is called kelewele and can be found as a snack sold by street vendors. Though sweeter and spicier variations exist, kelewele is often flavored with nutmeg, chili powder, ginger and salt. In the Western hemisphere, tostones (also known as banann peze in Haiti, tachinos or chatinos in Cuba, and patacones in Colombia, Costa Rica, Ecuador, Honduras, Panama, Peru and Venezuela) are twice fried plantain fritters, often served as a side dish, appetizer or snack. Plantains are sliced in long pieces and fried in oil. The segments are then removed and individually smashed down to about half their original height. Containing little beta carotene (457 micrograms per 100 grams), plantain is not a good source of vitamin A (table).

The following table shows the nutrient content of raw plantain and other major staple foods in a raw form on a dry weight basis to account for their different water contents.

Plantain and banana allergies occur with typical characteristics of food allergy or latex fruit syndrome, including itching and mild swelling of the lips, tongue, palate or throat, skin rash, stomach complaints or anaphylactic shock. Among more than 1000 proteins identified in Musa species were numerous previously described protein allergens.