Dr Determination of the Optimum Storage Conditions of Plantain Flour

Abstract

Abstract: The study is to determine optimum storage stability of plantain flour at different material packages. The results showed that the packaging materials and duration of storage had an effect on all the proximate parameters and functional properties of the stored plantain flour within 12 weeks. The bulk density, swelling power, water absorption capacity, oil absorption capacity, solubility index and dispersibility of plantain flour decreased in PC, LDPE and LPB from 2 to 12 weeks of storage except in bulk density that had an increase in both LDPE and LPB (0.69g/ml in 2 weeks to 0.72 g/ml in 12-weeks and 0.56 g/ml in 2 weeks to 0.67g/ml in12 weeks) and also water absorption capacity and solubility index that had an increase only in LPB(143.23% to 168.18% and18.94% to 19.09%  from 2 to 12 weeks respectively) within the storage period. An increase in ash content (1.03% to 1.47%, in LDPE and 1.47% to 1.62% in PC), protein content (1.20% to 2.24%, in LDPE, 0.90% to 2.03% in PC and 1.20% to 1.89% in LPB) fat content (1.35% to 2.45%, in LDPE, 0.97% to 1.91% in PC and 1.24% to 1.89% in LPB) and crude fibre (3.24% to 3.60%, in LDPE, 3.14% to 3.79% in PC and 2.96% to 3.88% in LPB ) were discovered within 2 to 12 weeks of storage. The moisture content (7.43% to 4.87%, in LDPE, 6.46% to 5.23% in PC and 7.02% to 4.86% in LPB) and carbohydrate (72.67% to 50.80%, in LDPE, 68.92% to 51.03% in PC and 73.92% to 50.89% in LPB) decreased within the storage period.   Based on the results of the study, we discovered that shelf life of plantain flour depends on the functional properties and proximate composition of the flour, packaging materials and storage durations. The results showed that laminated paper bag (LPB) would be most effective for shelf-life stability of plantain flour within the storage period.