Shelf Life Study and Quality Attributes of Cocoyam Chips

The study was carried out to determine changes in the quality indices (levels of peroxides values, acid values, pH and colour) of cocoyam chips and microbiological safety (bacterial, yeast and mould counts) of cocoyam chips as influenced by temperature during storage period of fried cocoyam chips. Cocoyam tubers were processed into chips of 3mm thickness; the slices were then fried at a frying temperature of 170°C in a shallow pot for 7 minutes and was packaged in polyethylene bags and stored under room and refrigerator temperature. The results showed that there was significant difference (p≤0.05) between quality indices, microbiological safety and storage temperature and packaging materials. From week 0-5, peroxide values of samples stored under refrigeration temperature were found to be low, ranged from 3.39 - 11.58 meq kg-1, while the samples stored in the room temperature were found to be higher 3.81 - 12.87 meq kg-1. Acid values were also found to be low in the samples stored in the refrigerator, ranged from 5.79 - 16 3.34mg/g and the samples that were stored in the room temperature ranged from 9.94 - 24.05mg/g. The samples stored under refrigeration temperature had low bacterial counts ranged from 5.0 x 101 - 6.2 x 101 cfu/ml while samples stored in the room temperature had higher bacterial counts, ranged from 9.0 x 101 – 74 x 101 cfu/ml. Yeast and mould counts in samples stored under refrigeration temperature ranged from 4.0 x 101 - 32 x 10 cfu/ml while the samples that were stored in room temperature had higher counts, ranged from 3.0 x 10 – 38 x 10 cfu/ml. pH ranged between 6.88 - 7.02 for both samples during storage period. The results showed that storage temperature and properly sealed packaging material has effect on the above parameters that were determined. There were also colour changes during the storage period

Quality characteristics and acceptability of chin-chin prepared from rice and high quality cassava composite flour

Objective: This study was carried to assess the quality characteristics and acceptability of chin-chin prepared from rice and high-quality cassava composite flour. Methods: Chin-chin samples were made from the blends of rice flour (RF) and high quality cassava composite flour (HQCF) at varying proportions (100:0; 90:10; 80:20; 70:30; 60:40; 50:50; 0:100). The proximate composition, calorific and total energy values, physical quality, crust colour and the sensory properties of various chin-chin samples were analyzed. Results: The results showed that there was an inverse relationship between moisture, protein, fat, crude fibre and the ash of the chin-chin samples as the quantity of the high-quality cassava flour (HQCF) added increased. There was also a decrease in the values of proximate components of the chin-chin from RF. The % moisture, protein, crude fibre and ash ranged from 6.6 to 3.9, 7.9 to 4.6, 0.8 to 0.4 and 1.3 to 0.8 while % fat ranged from 18.4 to 24.7, respectively. The starch, sugar and calorific values of chin-chin samples ranged from 73.6 to 81.3%, 6.8-8.9 mg/100g, 431 to 496 cal/100 g respectively as the quantity of the high-quality cassava flour (HQCF) increased. As the quantity of the high-quality cassava flour increased in the chin-chin samples, the weight and volume ranged from 2.3 to 4.7 g and 1.8 to 0.8 cm3 respectively. The crust colour L*, a* and b* ranged from 68.01 to 78.81, 14.86 to 10.16 and 33.94 to 21.51 respectively. As the proportions of HQCF increased in the chin-chin, lightness of samples increased. The results of sensory evaluation showed that chin-chin samples from rice flour, HQCF and their composite flour had high sensory ratings and were acceptable to the consumers but chin-chin samples from 100% rice flour had highest overall consumer acceptability and were more preferred by the consumers when compared with chin-chin samples from rice and the high-quality cassava composite flour. Conclusion: In conclusion, it was observed that acceptable chin-chin could be prepared from rice and the high-quality cassava composite flour. Acceptable chin-chin samples could be produced opti-mally from rice-high quality cassava composite flour in a ratio of 60 to 40. However, it was also observed that chin-chin samples from 100% rice flour had the highest overall consumer acceptability and were more preferred by the consumers when compared with chin-chin samples from rice and the high-quality cassava composite flour.</p