Unripe plantain flour is one of the products that can be 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 Amala. A food made from yam flour.
Unripe plantain flour has a low glycemic index which means that it has little impact on blood sugar levels. For this reason, This flour is highly recommended for diabetics. Unripe plantain flour reduces the risk of developing type 2 diabetes and heart diseases. The dietary fiber content in this flour makes it ideal for weight loss.
Unripe plantain flour can be processed domestically or industrially. Whether at home or in the factory, the processing of this flour involves the following steps:
- Sorting: involves removing the unwholesome and immature plantains from the lot, to be used for processing.
- Blanching: involves soaking the plantains in hot water, to soften the peels and makes peeling easy.
- Peeling and cutting: involves removing the plantain peels and cutting to smaller sizes to facilitate the drying process.
- Drying: involves removal of moisture in the plantains. Drying can be done under the sun or using a mechanical dryer. The use of a dryer is recommended as drying under the sun exposes the plantains to contamination. Drying to less than 12% moisture content is ideal to extend shelf life.
- Milling: involves reducing the dried plantain pieces to a flour by the aid of a Hammer mill.
- Sieving: nvolves passing the flour through a sieve to remove extreanous matter and lumps.
- Packaging: Is necessary to prevent the flour from absorbing moisture which could facilitate microbial growth and lead to spoilage of the flour. Package flour in different sizes (1kg, 2kg, 5kg, and 10kg) seal and label
Your packaged flour can be sold to individuals, supermarkets, schools, restaurants, hotels, and caterers. It can also be exported to other countries.