Banana is a record-holder among fruits: it is the world's most popular fruit, the world's largest herb and it is the only raw fruit that can be eaten without distress by patients suffering from stomach ulcer. Banana even has its own museum: the on-line Washington Banana Museum!

Bananas originate from South-East Asia, the jungles of Malaysia, Indonesia and Philippines, from where they spread to India and were mentioned in the Buddhist Pali writings in the 6th century BC. Banana is regarded by Hindus as a symbol of fertility and prosperity, and the leaves and fruits are deposited on doorsteps of houses where marriages are taking place.

Alexander the Great brought bananas from India to the Near East and Africa. Arabian slave traders are known as those who gave banana its popular name. Bananas can be enjoyed raw, can be roasted, fried or boiled, and can be made into fritters, preserves and marmalades.

Bananas are a good source of vitamin C, B6 and A. They are rich in potassium, have a high content of carbohydrates and fiber while being low in protein levels and fat free. They are an excellent energy source with relatively high levels of iron, therefore beneficial in the treatment of anemia. Vitamin A can assist the eye protection and high levels of vitamin B are beneficial in stress relief. Due to the content of tryptophan bananas are considered as helpful in reducing depression. With high levels of potassium, yet low in sodium, bananas can prevent high blood pressure. They have natural anti-acid effect and reduce irritation, and help eliminate bacteria in the stomach. Furthermore, bananas can assist restore a normal bowel function, thus they are valued nutrients in patients with constipation and diarrhea symptoms.

A recent study published in the African Journal of Ecology (2007) found that sweet banana among other tropical fruit has high antioxidant values, while in a study reported in the British Journal of Nutrition (volume 94, issue 5, 2005) bananas were identified as fruit with substantial levels of silicon which plays an
important role in bone formation and connective tissue metabolism.

Annual banana production in the world is about 100 million tons and banana peel is discarded at large. However, anti-fungal and antibiotic principles have been found in the peel and pulp of fully ripe bananas. Thus the idea of using peel pulp in biscuit production was explored and the results of the study reported in Journal of Solid Waste Technology and Management (august 2007), showed that with increasing banana peel and pulp in biscuits: a) calories in the form of fats are reduced, b) fiber content increases, c) no appreciable change occurs in other food values, d) there is no indication of fungi growth and e) cost of raw material of biscuits drops down.

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