Banana and Plantain; Staple foods for African continent is a unique text reference that provides detailed biochemical testing protocols with a view to compare the nutritional potentials between banana and plantain. Banana Plantain flour are most important raw material in the baking and confectionery industry, and complementary food formulation. The book is set apart from others in the study of composition of Banana and Plantain. It describes, in a chapter-by-chapter analysis. This book is suitable for Biochemists and Food Scientists, Nutritionists, Food and Industrial Microbiologists. It will prove to be an essential for students of Biochemistry at both undergraduate and postgraduate levels. It will surely be of beneficial to any individual involved in food analysis.