Browsing by Author "Molehin, K."

Filter results by typing the first few letters
Now showing 1 - 1 of 1
  • Thumbnail Image
    Item
    Effect of packaging materials on selected quality attributes of cocoyam (Xanthosoma sagittifolium (L.) Schott) flour
    (Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2022) Aremu, A. K.; Oyefeso, B. O.; Molehin, K.
    Cocoyam (Xanthosoma sagittifolium (L.) Schott) is an important crop which serves as a staple food for a large number of people in developing nations including Nigeria. Its perishability necessitates immediate processing after harvest to obtain products such as chips, flakes and flour with better storage stability. Proper selection of appropriate packaging materials for cocoyam flour is important to maintain the quality attributes during storage and to extend its shelf life. This study, therefore, examined the influence of packaging materials and storage period on the quality of cocoyam flour. Cocoyam flour was produced from fresh, wholesome cormels. The flour samples were stored in three packaging materials (polyethylene terephthalate [PET] bottles, polyethylene bags and woven polypropylene sacks) for six months under ambient conditions. The flour samples were then analyzed at four-week intervals for proximate composition, pH, colour and sensory analysis using standard methods. The results showed that packaging materials and length of storage significantly affected crude fibre and carbohydrate content of cocoyam flour. The moisture content of the flour packed in woven polypropylene decreased to a larger extent due to its higher water vapour permeability. The type of packaging did not significantly affect the crude fat content of the flour throughout the storage period. The PET bottle performed better in retaining the protein and ash content of the flour. Although significant differences were observed in the pH levels and colour of the cocoyam flour samples after storage in the different packaging materials, the type of packaging material did not affect these physicochemical properties. The sensory properties of the cocoyam flour in three packaging materials were found to be within acceptable limits at the end of storage. All the selected packaging materials performed well in retaining the quality attributes of the cocoyam flour throughout the period of storage.