ABSTRACTThis research seeks to examine the effect of unripe plantain peel ash and its filtrate on the tenderness of beef and okra as a potential substitute for saltpeter. Using atomic absorption spectrophotometry, important elemental particles were estimated while the texture profile of treated okra and beef was assessed using the TA‐XT Plus Micro System Texture Analyzer. The results indicated that unripe plantain peel ash contains Na, K, Ca, Fe, and Mg in concentrations ranging from 1.97 ± 0.34 to 726.03 mg/L. The unripe plantain peel ash tenderized okra and beef better than its filtrate. Hardness analysis of boiled beef showed no significant difference between the control and the samples boiled with unripe plantain peel ash and its filtrate. For texture, the control okra sample was significantly different (p < 0.05) from the samples boiled with unripe plantain peel ash and its filtrate. It can be concluded that the unripe plantain peel ash and its filtrate, containing elements such as Na, K, Ca, Fe, and Mg within FAO/WHO permissible limits (Na: 1500 mg/L, K: 2500 mg/L, Ca: 1000 mg/L, Fe: 0.3 mg/L, and Mg: 400 mg/L), are suitable substitutes for saltpeter as tenderizing agents.