GUYABANO (Anona muricata Linn) FLOUR

摘要

The present utility model relates to a process of producing guyabano (Anona muricata Linn) flour comprising the steps of ; selecting unripe guyabano fruits; peeling the selected fruits, slicing the peeled fruits into thin pieces, drying the guyabano thin pieces in mechanized dryer and grinding the dried guyabano. It further discloses a guyabano flour as substitute to commercial flours. It further relates to the use of the guyabano flour in pastries such as chiffon cakes. The use of the guyabano flour in pastries that gives higher nutritive value to the food products compared to the commercial flour.