July 16, 2026 Faculty of Interdisciplinary Studies Khon Kaen University has successfully utilized "raw Namwa bananas," a vital economic crop in Nong Khai province, to pioneer the development of "banana flour" as a wheat flour substitute in the food industry. Recently, the university transferred this technology to a group of students, aiming to mold a new generation of entrepreneurs to introduce healthy products to the market, catering to gluten-intolerant consumers and diabetic patients.

At the General Education and Laboratory Building 1, Faculty of Interdisciplinary Studies, Asst. Prof. Suntaree Buchitchon, Ph.D. Dean of the Faculty, along with Assoc. Prof. Dr. Natcharee Jirukkakul, university executives, and faculty members, hosted a technology transfer ceremony for the production of "banana flour cookies." The process was officially handed over to Mr. Peerawit Thongpong and representatives of 4th-year students from KKU’s Business Administration program to further develop the research for commercial purposes.

Assoc. Prof. Dr. Natcharee Jirukkakul, head of the research team and the innovator behind the banana flour, revealed that many common foods such as bakery goods, pasta, and cereals are made from grains like wheat and barley, which contain gluten. This leads to a growing number of consumers—especially young children—developing gluten intolerance, causing digestive issues such as abdominal pain, nausea, constipation, and diarrhea.

"To address this issue, and considering that Nong Khai is the country’s major cultivation and export hub for Namwa bananas, our research team extracted 'banana flour' from raw Namwa bananas to develop a cookie product. It is perfectly blended with cornstarch, butter, and sugar," Dr. Natcharee stated. "The key highlights of this banana flour are that it is gluten-free, high in fiber, highly satiating, and delicious. Most importantly, it is safely consumable for diabetic patients."

The innovation was successfully registered for an intellectual property petty patent on August 8, 2019, guaranteeing its quality and readiness for real-world commercial production.

Speaking as an aspiring entrepreneur, Mr. Surayut Wannawichet, a 4th-year student representative receiving the technology, stated that his team recognized the high potential of this research, which aligns perfectly with current health conscious trends. The team plans to further develop the banana flour cookies, utilizing modern packaging for a nationwide market launch. They also hope that banana flour will become a staple alternative ingredient in the broader healthy snack and food industry.

Meanwhile, Asst. Prof. Suntaree Buchitchon, Ph.D. Dean of the Faculty of Interdisciplinary Studies, concluded that the banana flour cookie innovation reflects the university’s unwavering vision to elevate local economic crops—following their previous success in processing pineapples into cosmeceuticals.

"The university firmly supports practical, applicable research. Not only does it increase the value of agricultural products and generate income for the local community, but it also promotes the academic excellence of our faculty members and creates a platform for students to sustainably step into the business world as new entrepreneurs,"

BY :AI Gemini