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

The study investigated some quality attributes of water yam flour stored in three packaging materials [high and low density polyethylene and plastic container] under different storage conditions [relative humidity (36, 56, 75 and 96%), temperature (25 ± 2, 35 ± 2 and 45 ± 2°C)] for 24 weeks. The fun...

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Bibliographic Details
Published in:Cogent food & agriculture 2017-01, Vol.3 (1), p.1385130
Main Authors: Adebowale, A.A., Owo, H.O., Sobukola, O.P., Obadina, O.A., Kajihausa, O.E., Adegunwa, M.O., Sanni, L.O., Tomlins, K.
Format: Article
Language:English
Subjects:
Bacteria
College professors
Containers
Dioscorea alata
Flour
Food science
functional properties
Fungi
High density polyethylenes
Low density polyethylenes
Microorganisms
Packaging
Packaging materials
Plastics
Polyethylene
Properties (attributes)
Quality management
Relative humidity
Storage conditions
Viscosity
water yam flour
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Summary:The study investigated some quality attributes of water yam flour stored in three packaging materials [high and low density polyethylene and plastic container] under different storage conditions [relative humidity (36, 56, 75 and 96%), temperature (25 ± 2, 35 ± 2 and 45 ± 2°C)] for 24 weeks. The functional properties, proximate composition and microbial load of the samples were evaluated at 4 weeks interval. Significant differences (p 
ISSN:2331-1932
2331-1932
DOI:10.1080/23311932.2017.1385130