Effect of Storage on Microbial and Sensory Qualities of Packaged Yam-Cassava “Poundo” Flour

Abstract

Microbial load and Sensory quality of packaged yam-cassava poundo flour during storage were studied. Yam flour (YF) and cassava flour (CF) were mixed at different proportions to produce yam-cassava poundo flour and packaged using High Density Polyethylene (HDPE) and Polypropylene sack (PP) respectively.  The samples were HDPE 100%YF, HDPE 90%YF: 10%CF, HDPE 85%YF: 15%CF, HDPE 80%YF: 20%CF and 100%YF, 90%YF: 10%CF, 85%YF: 15%CF and 80%YF: 20%CF. The samples were stored at ambient temperature (32 ± 2oC) and relative humidity (76 ± 3%) for 24 weeks and were subjected to microbiological and sensory tests at 4 weeks interval. Results showed that the total plate count of sample (80% YF: 20%CF) packaged in HDPE was the lowest (4.9 x 104 cfu/g) while that of sample (100% YF) packaged in PP was the highest (9.4 x 104 cfu/g) at the end of the storage period. Fungal counts increased in all the packaged samples, as storage period increased. The lowest fungal counts (3.7 x 104sfu/g) were recorded in HDPE 80%YF: 20%CF, this is significantly different  (p<0.05) from the value obtained in PP 100% YF which was the highest fungal counts obtained (9.6 x 104sfu/g). A bacterial species (Bacillus subtilis) and two fungal species (Aspergillus niger and Fusarium solani) were isolated and enumerated. Data obtained from sensory test (colour, aroma, texture and overall acceptability) decreased throughout the storage period but 80%YF: 20%CF packaged in HDPE was more acceptable. The findings of this study indicate that yam-cassava poundo flour from the blend of 80%YF: 20%CF packaged in HDPE is less susceptible to microbes and more acceptable in terms of sensory qualities during a storage period of 24 weeks. &nbsp