ABSTRACT Plantain flours offer a valuable preservation method with economic and nutritional benefits, especially for coeliac‐friendly foods, but their quality may decline if production techniques are not well controlled. This study is one of the first to comprehensively compare pulp and whole‐fruit flours across ripening stages, combining physicochemical, nutritional, and multivariate analyses. It specifically examines the effects of two heat treatments (blanching at 85°C for 5 min and precooking at 100°C for 15 min) on the quality of flours derived from the pulps and whole fruits of two plantain clones ( Batard and CARBAP K74 ) at ripening stages 1, 3, and 5. Results revealed that variety, ripening stage, matrix, and treatment significantly influenced ( p < 0.05) the quality of the flours. Treatments significantly affected the flour's color ( L *, a *, b * parameters); blanching increased the browning index, whereas precooking decreased it. The flours exhibited acceptable moisture, pH, and soluble solids values, confirming good product stability. Carbohydrates were the predominant component (68%–85%), followed by fibers (1.9%–10.4%), proteins (2.5%–4.4%), ashes (1.7%–4%), and lipids (0.6%–2.1%). While the main fatty acids were palmitic, linoleic, and alpha‐linolenic acids. Antinutritional factors such as phytates, oxalates, and tannins were present at low levels. Multivariate analyses (PCA and HCA) revealed a clear separation of samples according to maturity stage, variety, and thermal treatment, grouping them into two main classes and identifying six superior flours from precooked whole CARBAP K74 clone. These findings highlight their potential at ripening stages 3 and 5 for use in functional foods and as sustainable alternatives to wheat‐based products.
Ngouno et al. (2026) studied this question.