Influence of storage conditions and packaging materials on some quality attributes of water yam flour

Adebowale, A.A.; Owo, H.O.; Sobukola, O. P.; Obadina, Olusegun A.; Kajihausa, O.E.; Adegunwa, M.O.; Sanni, L.O.; Tomlins, Keith I.

doi:10.1080/23311932.2017.1385130

Cited by 18 publications

(27 citation statements)

References 15 publications

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“…Higher decrease in the carbohydrate content was observed in flour packed in LDPE (from 81.71% to 81.22%) than the flour packed in HDPE (from 81.71% to 81.30%; Table ) because of higher ingress of moisture and air in LDPE compared to HDPE. This is in agreement with the storage results reported previously by Adebowale et al () in yam flour.…”

Section: Resultssupporting

confidence: 94%

“…The crude protein content of WCF decreased from 2.82% to 2.79% and 2.74% in HDPE and LDPE bags, respectively, at the end of 180 days of storage (Table 1). The decrease in the protein content of WCF during storage may be attributed to the proteolytic activity of microorganisms proliferating at high moisture levels (Murugkar & Jha, 2011 flour and buckwheat flour by Yaseen, Shouk and Selim (2007) This is in agreement with the storage results reported previously by Adebowale et al (2017) in yam flour. was less in flour packed in HDPE than in LDPE.…”

Section: Effect Of Packaging Materials and Storage Period On Proximsupporting

confidence: 90%

“…It is a well‐known fact that flour quality depends upon its storage stability which is in turn governed by the choice of packaging material, storage condition, moisture content, and composition of flour. More importantly, the overall quality of final products largely depends on the quality of the basic raw material (Adebowale et al, ). Thus, for the development of any kind of processed products from the developed low GI WCF, it becomes imperative to analyze its storage behavior and to determine its safe packaging material and storage time.…”

Section: Introductionmentioning

confidence: 99%

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Storage studies of water chestnut flour

Beigh

Hussain

Naseer

et al. 2019

J Food Process Preserv

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The aim of the study was to analyze the storage behavior of low glycemic index water chestnut flour (WCF) packed in high‐density polyethylene (HDPE) and low‐density polyethylene (LDPE) bags under ambient conditions (temperature = 28.40 ± 2°C and R.H = 63.5 ± 5%) for a period of 6 months. At the end of storage, moisture, fat, protein, fiber, ash, and carbohydrate contents were recorded as 10.20%, 0.23%, 2.79%, 3.09%, 2.36%, and 81.30% for WCF packed in HDPE bags and 10.35%, 0.20%, 2.74%, 3.07%, 2.37%, and 81.22% for WCF packed in LDPE bags, respectively. Likewise, water activity, bulk density, total titrable acidity, total phenols, FFA, and total plate count were recorded as 0.43, 0.52 g/cm3, 0.21%, 4.26%, 0.45%, and 1.9 × 102 CFU/g for WCF packed in HDPE bags and 0.44, 0.50 g/cm3, 0.23%, 4.16%, 0.86%, and 2.6 × 102 CFU/g for WCF packed in LDPE bags, respectively. Overall, the flour quality was retained better in HDPE than in LDPE. Practical applications Water chestnut flour, a suitable ingredient for the development of gluten free and low glycemic index food products has not been explored yet at the industrial scale. The storage behavior of water chestnut flour is important to determine its functionality for the development of different bakery products, snacks, etc., for diabetic and celiac disease patients. The results of this study will provide guidelines to preserve and store the flour obtained from this underutilized aquatic crop which will help to provide remunerative returns to people who are directly or indirectly involved in the water chestnut trade.

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Section: Resultssupporting

confidence: 94%

Section: Effect Of Packaging Materials and Storage Period On Proximsupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

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Storage studies of water chestnut flour

Beigh

Hussain

Naseer

et al. 2019

J Food Process Preserv

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“…Researchers have established that moisture content of any food product is an index of its keeping quality as well as a shelf life indicator [31]. It is quite interesting that moisture content of packaged and exposed yam, cassava and plantain flour obtained from selected markets in Port Harcourt, Rivers State are within 12-14% recommended by Standard Organization of Nigeria (SON) for edible flour or food powder during storage [32].…”

Section: Proximate Compositionmentioning

confidence: 99%

“…Generally, ash content of food materials is an indication of the level of minerals in a food sample [9]. Prevention of biochemical activities of microorganisms present in the packaged flour samples might be the reason ash content of the products were higher than that of exposed flour samples [32].…”

Section: Proximate Compositionmentioning

confidence: 99%

Proximate Composition, Minerals and Heavy Metals Content of Cassava, Plantain and Yam Flour Sold in Some Markets in Port Harcourt, Nigeria

Maduka

Elenwo

Odu

2019

AFSJ

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The quality of retailed samples of cassava, yam and plantain flour produced in private homes without adequate monitoring is a concern to consumers. Consequently, this study was aimed at determining proximate composition, minerals and heavy metals content of fifteen (15) packaged and 15 exposed samples of flours obtained from three (3) supermarkets and 3 open markets in Port Harcourt, respectively using standard methods. Control samples were prepared in the laboratory. This study was carried out between April - August, 2017. Results obtained showed significant differences (p=.05) between each of the flours. Protein content of exposed cassava flour (2.3%) was higher than other cassava flour samples. Meanwhile, that of yam flour (3.22%) used as control was the highest among all flours. Crude fibre content of the cassava flour (3.12 - 5.46%) was higher than that of other flour samples. Ash content of the flour samples were lower than that of plantain flour (2.7 - 7.07%). Both moisture content of plantain flour used as control (13.22%) and exposed plantain flour (10.3%) were higher than that of other flour samples. Potassium, sodium, iron and calcium content of the packaged flour samples were higher than their respective control and exposed samples with few exceptions. Interestingly, heavy metals content of all samples were below Codex Alimentarius Commission permissible limits of 1.5, 1.0 and 1.0 mg/Kg for Pb, Cd and As, respectively. Therefore, flour fortification to improve their nutritional qualities as well as retailing only sealed flour samples could increase consumers’ confidence.

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Effect of packaging materials and storage conditions on the microbial quality of pearl millet sourdough bread

et al. 2020

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Sourdough is one of the oldest methods of cereal fermentation applied mainly for the sole purpose of baking and has been proven to enhance the production of microbiologically safe products. This study investigated the effect of packaging materials and storage conditions on the microbial quality and some intrinsic parameters of the sourdough bread. Pearl millet flour was naturally fermented for 72 h to obtain sourdough which was used with pearl millet flour to produce sourdough bread while the control bread was produced with pearl millet flour and yeast. The bread samples were packaged in low density polyethylene and aluminium foil and stored at -5, 4, 6, 28 and 37 °C. The total bacteria count (log cfu/g) and total fungal count (spore/g) increased with an increase in storage temperature and storage days. Fungi colonies isolated from stored bread samples include species of Rhizopus, Aspergillus, Penicillium and Mucor. A significant increase (p B 0.05) in the pH and decrease in the moisture content of the bread samples were observed as storage period and storage temperature increased. Sourdough fermentation improved the microbial qualities and extended the shelf life of bread.

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Influence of storage conditions and packaging materials on some quality attributes of water yam flour

Cited by 18 publications

References 15 publications

Storage studies of water chestnut flour

Storage studies of water chestnut flour

Proximate Composition, Minerals and Heavy Metals Content of Cassava, Plantain and Yam Flour Sold in Some Markets in Port Harcourt, Nigeria

Effect of packaging materials and storage conditions on the microbial quality of pearl millet sourdough bread

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