Storability of “DodoIkire” (over -ripe plantain-basedsnack) at ambient temperature (28±2ºC)

kazeem koledoye Olatoye

Abstract


“DodoIkire”is an example of traditional snack commonly consumed in western part of Nigeria. Effects of storage packaging modes and durations on its microbiological quality and sensory attributes at room temperature were investigated. Samples were collected from commercial sellers inIkire,Apomu and Ikoyi Towns. They were packaged and stored at room temperature (28±2ºC) in three different materials namely; Open storage in disposable cup (OS), low density nylon(LD) and high density polyethylene(HD) for a month.A sample of DodoIkire was prepared in the Food processing Laboratory of Wesley university of Technology, Ondo, to serve as Control. Total viable counts and fungi counts were conducted at intervals of two weeks using pour plate method. Sensory evaluations were carried out at these intervals using semi-trained panelist on a nine point hedonic scale. The results showed that the „DodoIkire‟ offered for sale has low level of initial microbial loads. The choice of packaging system and duration of storage significantly influenced (p<0.05) the level of infestation within one month of storage in different materials, with OS permitting the highest, followed by LD and then HD. Similarly, these two parameters also significantly influenced (p<0.05) the rate at which sensory attributes were lost in the same order.High density polyethylene (HD) offered best protection and is hereby recommended for the storage of DodoIkire. However, consumption of DodoIkire after a month of storage should be discouraged.


Keywords


DodoIkire, plantain snack, microbial change, sensory quality loss, storage modes

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