"Matooke", made from the East African highland cooking bananas is a main staple food in the Uganda and other parts of Africa. The colour of Matooke is one of the key drivers to its acceptability by the consumers. Matooke breeders should be able to accurately measure this attribute in order to select hybrids with the required color quality. This Standard Operating Procedure was developed using 25 different Matooke genotypes, including those the users describe their color as good, medium and bad. The color was determined by the principle of CIELAB colour space using a calibrated Chroma meter. The CIELAB colour space is used to visualize and quantify the colour of food. In the colour space, each color is represented by a color point (L*, a*, b*); the color coordinates of the color point are L*, a*, and b*. The procedure involves the harvesting of mature green Matooke bunches, plucking of fingers from the second and third hands and labeling the hands. Select five fingers and cut them into two pieces to expose the pulp, placing the cut piece on a white surface and taking a reading. The data records included both the absolute values L*a*b* displayed and the color differences as ¿L*, ¿a*, ¿b*, and ¿E*L*, a*, b* and values. The results showed that the L*raw pulp (lightness), the*raw pulp (redness to green region) and the b*raw pulp (yellowness to blueness) showed significant variation across the cultivars. Statistically significant differences (p<0.05) were observed for ¿L and ¿b. This analysis can help identify which samples exhibit significant color changes, useful for applications in Matooke breeding, quality control, or any field where color metrics are critical.