Storage Stability of Dakuwa

The storage stability of dakuwa was investigated. Dakuwa was prepared by malting and milling maize grains and groundnut. Maize flour and groundnut paste were mixed together in equal ratios with the addition of sugar and granulated red pepper. Dakuwa was packaged in low density and high density polyethylene bags and stored at 32±40C for six months. Peroxide value, pH and sensory properties of dakuwa were determined monthly. The peroxide value of the samples increased continuously for four to five months and then decreased while the pH decreased all through the storage period. Changes in peroxide value and pH were lowest in samples packaged in high density polyethylene. The mean scores for sensory properties of the samples decreased throughout the period of storage. Dakuwa should be packaged in high density polyethylene bags and should not be stored for more than four months. Keywords: Storage, dakuwa, lipid oxidation, pH, sensory propertie

Shelf Life Extension of Toasted Groundnuts through the Application of Cassava Starch and Soy Protein-Based Edible Coating

The use of cassava starch and soy protein concentrate edible coatings containing 20% glycerol in extending the shelf life of toasted groundnut during ambient (27 ± 1oC) storage for 14 days was studied. Chemical indices of oxidative rancidity and sensory parameters were evaluated using standard procedures. Moisture uptake, peroxide and thiobarbituric acid values of uncoated groundnuts were higher than 100% cassava starch coated groundnuts while toasted groundnuts coated with 50:50 (cassava starch:soy protein concentrate) had the lowest values. Toasted groundnuts coated with 50:50 (Cassava starch:soy protein concentrate) film had higher colour, taste, texture and overall acceptability scores than toasted groundnuts coated with 100% cassava starch film and control. The use of 50:50 (cassava starch:soy protein concentrate) edible coatings on toasted groundnut extended the shelf life of toasted groundnuts for 14 days compared to uncoated toasted groundnuts which developed objectionable taste after second day of storage at ambient (27 ± 1oC) condition.Keywords: Cassava starch, soy protein concentrate, edible film, toasted groundnuts, shelf life extension

Shelf Life Extension of Toasted Groundnuts through the Application of Cassava Starch and Soy Protein-Based Edible Coating

ABSTRACTThe use of cassava starch and soy protein concentrate edible coatings containing 20% glycerol in extending the shelf life of toasted groundnut during ambient (27±1°C) storage for 14 days was studied. Chemical indices of oxidative rancidity and sensory parameters were evaluated using standard procedures. Moisture uptake, peroxide and thiobarbituric acid values of uncoated groundnuts were higher than 100% cassava starch coated groundnuts while toasted groundnuts coated with 50:50 (cassava starch:soy protein concentrate) had the lowest values. Toasted groundnuts coated with 50:50 (Cassava starch:soy protein concentrate) film had higher colour, taste, texture and overall acceptability scores than toasted groundnuts coated with 100% cassava starch film and control. The use of 50:50 (cassava starch:soy protein concentrate) edible coatings on toasted groundnut extended the shelf life of toasted groundnuts for 14 days compared to uncoated toasted groundnuts which developed objectionable taste after second day of storage at ambient (27±1°C) condition

Production and Quality Evaluation of Dambu-Nama - A Nigerian Dried Meat Product

ABSTRACTThe quality attributes of dambu-nama, a dried Nigerian meat product were studied for sixteen (16) weeks comparing traditional products and packaging systems with a laboratory product and simple modern packaging. The most optimum processing time, viz cooking and steaming for 60, 90 and 120min respectively, was determined. The six resulting products were subjected to a 9-point hedonic scale and results showed that the product of cooking for 90min was the most adequate and acceptable in all organoleptic attributes by the sensory panellists. Process standardization was achieved by optimization of the cooking time and formulation of a standard ingredient mix. Proximate composition of the finished product showed that moisture ranged from 5.50% laboratory dambu-nama (LDBN) to 7.60% traditional dambu-nama (TDBN), protein from 46.51% (LDBN) to 39.19% (TDBN), Ash from 5.76% (LDBN) to 4.90% (TDBN), crude fibre from 0.015% (LDBN) to 0.72% (TDBN), crude fat from 15.65% (LDBN) to 24.94% (TDBN), and carbohydrate by difference of 26.54% (LDBN) to 22.64% (TDBN). The hydrogen ion concentration (pH), bulk density, Thiobarbituric acid (TBA), microbiological and sensory attributes of the product packed in low density polyethylene (LDPE), high density polyethyelene (HDPE), Aluminium foil (Af) and plastic containers (Pc) stored at 30±10°C were evaluated at 0, 3, 6, 9 and 16 weeks. The traditional dambu-nama packed in plastic containers grew visible moulds while others did not show any visible growth. The findings show that boiling for 90 minutes is the best processing technique for preparation of high quality dambu-nana

Effect of blanching and drying conditions on moisture transfer characteristics of fluted pumpkin and spinach.

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