1. Evaluating the Impacts of Selected Packaging Materials on the Quality Attributes of Cassava Flour (cvs. TME 419 and UMUCASS 36).
- Author
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Opara UL, Caleb OJ, and Uchechukwu-Agua AD
- Subjects
- Bacteria growth & development, Flour, Food Storage methods, Fungi growth & development, Humans, Humidity, Paper, Plant Roots, Plastics, Polyethylene, Temperature, Vegetables, Carotenoids analysis, Color, Food Microbiology, Food Packaging methods, Food Preservation methods, Manihot chemistry
- Abstract
The influence of packaging materials (plastic bucket, low density polyethylene [LDPE] bags and paper bags) on quality attributes of the flour of 2 cassava cultivars (TME 419 and UMUCASS 36) stored at 23 ± 2 °C and 60% relative humidity (RH) were investigated for 12 wk. Cassava flour from each package type was evaluated for proximate composition, physicochemical properties and microbial growth at 4-wk intervals. Total color difference (∆E) of both cassava flour cultivars increased with storage duration. Flour packed in plastic bucket had the lowest change in color (3.2 ± 0.42) for cv. "TME 419ˮ and (4.1 ± 0.87) for cv. "UMUCASS 36ˮ at the end of week 12. Total carotenoid decreased across all treatment, and after the 12 wk storage, the highest total carotenoid retention (1.7 ± 0.02 and 2.0 ± 0.05 μg/mL) was observed in flour packed in plastic bucket. However, cassava flour in paper bag had the lowest microbial count of 3.4 ± 0.03 and 3.4 ± 0.08 log cfu/g for total aerobic mesophilic bacteria and fungi, respectively., (© 2015 Institute of Food Technologists®)
- Published
- 2016
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