Graham flour food shops, or directly from a flour mill that has experience making it. A substitute for it would be a mix of unbleached white flour and wheat middlings; this was a common substitute prior to and after the passage of the Pure Food and Drug Act in 1906, but the FDA gradually established standards and eliminated imitations from the market. Graham flour is named after Sylvester Graham (1794–1851), an early advocate for dietary reform. Graham despised the discarding of nutrients such as germ and bran when making flour for white bread, and believed that using all of the grain in
Banana flour particular, Maribel Ovando-Martinez led a group of researchers from Mexico and Spain did a study to find what effect the addition of banana flour to pasta would have on pasta’s resistant starch content. Their results showed that such an addition to a normal pasta recipe, even with cooking loss, appreciably increased the resistant starch content of the pasta. Other researchers did similar tests adding banana flour to bread and also found banana flour increased the total resistant starch content of the final product. Researchers have also conducted tests on the effects banana flour has on taste and general palatability. Researchers