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The physical properties of nine Nigerian staple food flours related to bulk handling and processing were investigated following standard procedures. The results showed that the moisture content, bulk density, angle of repose, water absorption capacity, swelling index, dispersability, pH and wettability of the flours ranged from 9.95 to 11.98%, 0.44 to 0.66 g/cm3, 31.43 to 39.65o, 198.3 to 291.7 g of water/100 g of sample, 5.53 to 7.63, 60.3 to 73.8%, 4.43 to 6.70, and 11 to 150 s. The particle size analysis of the flour samples indicated significant differences (p, {"references":["J. Tchango Tchango, A. Bikoï, R. Achard, J. V. Escalant and J. A. Ngalani, \"Plantain: Post-harvest operations centre de recherches regionales sur bananiers et plantains, Cameroon (CRBP)\" In Danilo Mejia (Technical), Beverly Lewis AGSI/FAO, 1999. http://www.fao.org/fileadmin/user_upload/inpho/docs/Post_Harvest_Compendium_-_Plantain.pdf . Accessed on June 23, 2015.","L. 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