Unripe plantain flour is one of the products obtained from unripe plantain processing. It is a dry, shelf-stable product. In many Nigerian homes, unripe
plantain flour is used as an alternative to 'eba' made from cassava.
 

Unripe plantain flour has a low glycemic index, which means it has little impact on blood sugar levels. For this reason, it is highly recommended for
diabetics. Unripe plantain flour also reduces the risk of developing type 2 diabetes and heart diseases. The dietary fiber content in unripe plantain flour
makes it ideal for weight loss. 

Unripe plantain flour can be processed domestically or industrially. Whether at home or in the industry, the processing of unripe plantain to flour involves
the following steps:
1. Sorting: Involves removing unwholesome and immature plantains from the lot to be used for processing.
2. Blanching: Involves soaking the plantains in hot water to soften the peels and make removal easy.
3. Peeling and Cutting: Involves removing the plantain peels and cutting them into smaller sizes to facilitate the drying process.
4. Drying: Involves removing moisture from the plantains. Drying can be done under the sun or using a mechanical dryer. The latter is recommended as the former exposes the plantains to contamination. Drying to less than 12% moisture content is ideal to extend shelf life.
5. Milling: Involves reducing the dried plantain pieces to flour using a hammer mill.
6. Sieving: Involves passing the flour through a sieve to get fine particle flour.
7. Packaging: Packaging is necessary to prevent the flour from absorbing moisture, which could facilitate microbial growth and lead to spoilage of the flour.