Studies were carried out on the morphology of the fingers and the differential scanning calorimetry (DSC), the pasting properties as well as the scanning electron micrograph of flour and starches of two plantain varieties, Apem (French Horn) and Apentu (False Horn) from Ghana, at the unripe and ripe stages. The weights, length, circumference and diameter of the Apentu varieties were higher than that of the Apem for both the unripe and ripe samples. The DSC established the % amylose content in the unripe plantain ranged from 22.49 to 23.44, but these, values decreased as the fruit ripens. Peak viscosities and set back values of the flours of both varieties decreased significantly as the fruit ripens. Ripe plantains cf both varieties had significant differences in the scanning electron micrographs from the unripe types.