Objective:To evaluate and compare antioxidant activities of the aqueous extracts of unripe plantain(Musa paradisiaca),assess their inhibitory action on sodium nitroprusside induced lipid peroxidation in rat pancreas in vitro and to cliaracterize the main phenolic constituents of the plantain products using gas chromatography analysis.Methods:Aqueous extracts of plantain products(raw,elastic pastry,roasted and boiled)(lour ol 0.1 g/mL(each)were used to determine their total phenol,total flavonoid,1,1 diphenyl-2 picrylhydrazyl(DPPH)and hydroxyl(OH)radical scavenging ability.The inhibitory effect of the extracts on sodium nitropmsside induced lipid peroxidation was also determined.Results:The results revealed that all the aqueous extracts showed antioxidant activity.The boiled Hour had highest DPPH and OH radical scavenging ability while raw Hour had the highest Fe~(2+)chelating ability,sodium nilroprusside inhibitor)effect and vitamin C content.The antioxidant results showed that elastic pastry had the highest total phenol and total flavonoid content.Characterization of the unripe plantain products for polyphenol contents using gas chromatography showed varied quantity of apigenin,myricetin.luteolin,capsaicin,isorhaemnetin.caffeic acid,kampferol,quercetin,p-hydroxybenzoic acid,shogaol,glycitein and gingerol per product on the spectra.Conclusions:Considering the antioxidant activities and ability to inhibit lipid peroxidation of unripe plantain,this could justify their traditional use in the management/prevention of diseases related to stress. Objective: To evaluate and compare antioxidant activities of the aqueous extracts of unripe plantain (Musa paradisiaca), assess their inhibitory action on sodium nitroprusside induced lipid peroxidation in rat pancreas in vitro and to cliaracterize the main phenolic constituents of the plantain products using gas chromatography analysis . Methods: Aqueous extracts of plantain products (raw, elastic pastry, roasted and boiled) (lour ol 0.1 g / mL (each) were used to determine their total phenol, total flavonoid, 1,1 diphenyl- 2 picrylhydrazyl hydroxyl (OH) radical scavenging ability. The inhibitory effect of the extracts on sodium nitropmsside induced lipid peroxidation was also determined. Results: The results revealed that all the aqueous extracts showed antioxidant activity. The boiled Hour had highest DPPH and OH radical scavenging ability while raw Hour had the highest Fe 2+ chelating ability, sodium nilroprusside inhibitor) effect and vitamin C content.The antioxidant results showed that elastic pastry had the highest total phenol and total flavonoid content. Characterization of the unripe plantain products for polyphenol contents using gas chromatography showed varied quantity of apigenin, myricetin.luteolin, capsaicin, isorhaemnetin.caffeic acid, kampferol, quercetin, p-hydroxybenzoic acid, shogaol , glycitein and gingerol per product on the spectra. Conclusions: Considering the antioxidant activities and ability to inhibit lipid peroxidation of unripe plantain, this could justify their traditional use in the management / prevention of diseases related to stress.