To improve the nutrition of the people living in the rain forest of Ecuador, new processing methods of banana and plantain were developed during a stay in the Amazon rain forest. First, plantain flour was produced, and based on this the following products: peanut biscuits, pancakes and cream. As combination products with bananas the recipes for a cake and a jam were invented, and as a combination with wheat flour noodles and bread. The acceptance of these products was tested by the local people. Already in the development state it was considered that no modern technology was needed because it is not available in the rain forest. So the processes were adapted to the local means. In addition, some ideas were presented how to make the outcome of this thesis effectively available to the local, mainly indigenous population.