Plantain is one of the most consumed foods for many people in Africa. As in the fried form also called aloco, it is one of the main ways in which bananas are eaten in Côte d'Ivoire. In this procedure, textural measurements were carried out on fried plantain product in order to develop a standard operating procedure (SOP). This SOP would make it possible to objectively and physically measure the texture of aloco in the laboratory, and use as a tool to discriminate banana genotypes for the purpose of screening populations for advanced breeding. The SOP describes the procedure for preparing aloco, the required equipment and related accessories, the conditions set for measurement of texture, and the data collection and analysis. Thirteen (13) cooking banana genotypes (including plantains and banana hybrids) were harvested at the green stage of commercial maturity. Fruits were treated with ethylene gas in order to accelerate the ripening process. The ripening was done at room temperature until they reached the appropriate ripening stage, namely J4 (4 days after ripening induction). The fresh banana pulps were cut in standardized slices before frying at constant temperature of 150oC for 10 min. Puncture (penetration) and double compression TPA tests were conducted on aloco to measure the texture attributes using TA-XTPlusC texture analyser. Overall, a good repeatability of the puncture and TPA tests was observed with banana genotypes tested at stage J4 at sample temperature of 30°C. ANOVA showed a significant effect of genotype on the puncture and TPA parameters of the aloco. Moreover, it is possible to cluster the genotypes based on their puncture and TPA texture parameters using principal components (PCA). Our data show that the two methods can be used to discriminate the textural properties of aloco prepared from different plantain genotypes. However, we recommend the puncture method for aloco analysis because of its better accuracy, discrimination and repeatability.