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

Abstract

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 < 0.01) were observed for proximate composition, functional properties and microbial load of the samples during storage. The interactive effect of storage conditions and packaging materials was significant (p < 0.01) on proximate composition and pasting properties (except trough viscosity). The yam flour samples were still shelf stable after the 24 weeks of storage.

Keywords

• water yam flour
• storage conditions
• packaging materials
• functional properties