How do they process plantain to flour?

Plantains are a popular fruit that is commonly grown in many regions around the world like the Caribbean, Africa, and Latin America. It’s high in fiber, potassium, vitamin C and B6, and other essential nutrients that are good for our bodies. The versatile fruit can be eaten boiled, fried, or baked, but in recent times, plantain flour has gained popularity as a healthier option. This article will explore how plantain flour is processed.

The first step in making plantain flour is harvesting the plantain fruit. The optimum time for harvesting plantain is when the fruit is fully matured. A mature fruit should weigh between 300 and 500 grams, depending on the species.

Once harvested, the plantains are washed and peeled to remove the skin. After peeling, the fruit is sliced into thin round slices. The slices are then dried under the sun or artificial heat until they are crispy and dry. This stage of the process is known as dehydration, and it’s important to get it right since it determines the quality of the final product.

After dehydration, the dried slices are ground to a fine powder using a mill. This grinding stage turns the dry slices into a smooth flour texture, which is then packaged into airtight containers.

There are two types of plantain flour, green and ripe. Green plantain flour is obtained by using immature or unripe plantain fruits, while ripe plantain flour is made from ripe plantain fruits. The green plantains are usually more starchy and perfect for baking, while the ripe plantains are softer and sweeter, making it perfect for porridge.

In conclusion, the plantain flour processing line involves peeling, slicing, dehydrating, grinding, and packaging. The process is simple and does not require any additives or chemicals. Plantain flour is a healthier alternative to wheat flour, and its popularity continues to grow as more people discover its nutritional benefits.