Background and Objective: Ground melon seed (GMS) was stored for 4 weeks on the shelf at room temperature (26±2EC ) using different packaging materials, this study aimed to ascertain the best packaging material for the long shelf life of the GMS. Materials and Methods: The samples were packaged under atmospheric pressure in laminated high-density polyethylene (LHPE) (7×8 cm), transparent high-density polyethylene, (THPE) (7×8 cm) and amber coloured plastic bottle (APB) (33 cl) and were evaluated weekly for their physicochemical, microbial and sensory properties. Results: The samples stored in LHPE showed the least changes in physicochemical properties: Free fatty acid (0.90-2.18 mg KOH/g), peroxide value (2.40-4.20 mEq kgG 1 ) and water activity (0.31-0.49), compared to samples packaged in THPE and APB. Soup made from samples packaged in LHPE was most preferred throughout the 4 weeks in all parameters tested with values of 8.0-8.7 in overall acceptability. Conclusion: LHPE offered the best protection to GMS in all the quality characteristics evaluated for 4 weeks and it is noted to be the most suitable packaging material for shelf-life stability of GMS for 4 weeks.
Background and Objective: Appearance is an important attribute of food because it evokes the initial response. Acceptability of food is also influenced by the behaviour of nutrients in food during processing and is referred to as functional properties. The research showed the effect of the colour of the products and the interactions of the different raw materials in producing an acceptable porridge. Materials and Methods: Millet grains were cleaned, decorticated, solar-dried and divided into two portions. One portion was toasted and the other was untoasted and separately milled into flour. Cowpea seeds (apama) were cleaned, solar-dried and were toasted, cracked, winnowed and milled into flour. Unripe plantain fingers were washed, peeled, sliced, solar dried and milled into flour. Untoasted and toasted millet, cowpea and unripe plantain flours were blended (70:20:10, 60:30:10 and 50:40:10), respectively to get a total of six blends designated as DMCP 1 , DMCP 2 , DMCP 3 , DTMCP 1 , DTMCP 2 and DTMCP 3 . Colour and brown index, microbial and functional properties of blended flours were evaluated. Breakfast porridges prepared from the blends were evaluated for viscosity and sensory qualities. Results: The flours differed (p<0.05) in colour. The total viable count of toasted blends was lower (p<0.05) than the untoasted blends and ranged from 1.2×10 2 -2.6×10 2 . Coliform and mold were not detected. Water absorption capacity (130.74-154.50%), least gelation concentration (8-14 %) swelling capacity (5.06-5.50%) and viscosity (5350-7390 cP) increased with toasting. Toasted blends showed higher (p<0.05) viscosity. Conclusion: Porridge prepared with blends containing toasted millet was rated higher in flavour, taste and overall acceptability. Acceptable porridge mix with microbial qualities within safe limits was obtained from blends of millet, cowpea and unripe plantain.
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