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The constant need for innovation in the food industries to meet the demands of consumers and the growing market for gluten-free and high-protein products have driven studies of mixed flour. In this study, 'BRS Platina' banana fruits were processed to obtain Whole Green Banana Flour (WGBF) and Green Banana Pulp Flour (GBPF) as well as leaves of Ora-pro-nóbis Flour (OPNF). Mixed flours were prepared by blending banana flours (WGBF or GBPF) with increasing levels of OPNF (from 5 to 25%). Flours were analyzed for physicochemical characteristics, mineral contents, Water Absorption Index (WAI), Water Solubility Index (WSI), and color. The main component of banana flours was starch, in which GBPF has the highest content. The WGBF had a higher mineral content, and in both flours, the potassium was at a greater level. OPNF showed the highest protein and mineral contents. Independent of the type of banana flour, mixed flours were darker, and had higher WAI and considerable increases in Mg, Fe, and Zn than no mixed ones. The blend of banana flours and Ora-pro-nóbis leaf flour can be a viable combination for preparing a variety of food products, due to its nutritional and technological properties. Resumo A constante necessidade de inovação nas indústrias alimentícias para atender às demandas dos consumidores e o crescente mercado de produtos sem glúten e com alto teor proteico têm impulsionado os estudos de farinhas mistas. Neste estudo, frutos de banana 'BRS Platina' foram processados para obtenção de farinha integral de banana verde (WGBF) e farinha de polpa de banana (GPBF), e folhas de ora-pro-nóbis foram processadas para obtenção de farinha (OPNF). As farinhas mistas foram preparadas pela mistura de farinhas de banana (WGBF ou GPBF) com níveis crescentes de OPNF (5 a 25%). As farinhas foram analisadas quanto a características físico-químicas, teores de minerais, índice de absorção de água (IAA), índice de solubilidade em água (ISA) e cor. O principal componente das farinhas de banana foi o amido, com maior teor na GBPF. A WGBF apresentou maior teor de minerais, com o potássio em maior quantidade. A farinha de ora-pro-nóbis apresentou altos teores proteico e mineral. Independentemente do tipo de farinha de banana, as farinhas mistas mostraram-se mais escuras, tiveram maior absorção de água e aumentos consideráveis de Mg, Fe e Zn. Misturas de farinhas de banana e farinha de folha de ora-pro-nóbis podem ser uma combinação viável para a formulação de diversos produtos alimentícios, devido às suas propriedades nutricionais e tecnológicas.

The condiment plants are present in daily day life and have great acceptance in the world due to the exquisite taste and differentiated aroma, making the dishes more appetizing and nutritious. In addition to organoleptic properties, they also have functional properties that enhance their importance in food . In view of the importance of condiments, the present study sought to describe, through scientific materials, the functional and organoleptic properties of the main condiment plants. In view of the importance of condiments, the present study aim to describ e, through scientific materials, the functional and organoleptic properties of the main condiment plants. It was prepared from a literature review on the functional and organoleptic properties of oregano (Origanum vulgare), black pepper (Piper nigrum), annatto (Bixa orellana), ginger (Zingiber officinale), thyme (Thymus vulgaris) and basil (Ocimum basilicum). The research was carried out in the Google Scholar, Periodicos Capes, Scielo and ScienceDirect databases covering the period between 1984 and 2019, ca rrying out an analysis of the suitability of the content to the proposed theme, compiling the data and later gathering by specific topics and recording the information and references respecting the fidelity of the originals. Thus, after selection based on the bibliographic reference, a multivariate analysis of variance was carried out, where a score of 1 was assigned for the presence of the secondary or specialized function or compound, and 0 for absence, then subjected to chemometric analysis using free st atistical software MetaboAnalyst (4.0). It was concluded through this review that for the functional properties, annatto has characteristics in common with black pepper, and both can be used when the objective is mainly to obtain condiments with anticonvulsant properties. As for the organoleptic properties, basil and oregano are similar, having metabolites in common.