88E-22 |
Effects of drying method, packaging and storage on the quality of cowpea-based weaning foods |
S. K. SEFA-DEDEH1, E. O. Sakyi-Dawson, E. O. Afoakwa, K. Andoh-Kumi, and K. Tano-Debrah. (1) Department of Nutrition and Food Science, University of Ghana, Box LG134, Legon, Accra, Ghana Traditional weaning foods in developing countries are usually not packaged thus limiting their widespread use.. The application of cost-effective packaging systems which retain the quality of the foods is important. The objective of this study was to determine the effects of drying method, packaging material and storage on the quality of cowpea-fortified fermented weaning food. A 2x4x2x4 factorial experiment with drying method, packaging material, storage temperature and time as the respective variables was done. Corn was soaked in water for 24 hours, mixed with 20% (w/w) cowpea, milled and a 55%-moisture dough made and fermented for 24 hours. The product was dried (solar drier or oven at 60°C for 72 and 8 hours respectively) and packaged in a plastic bottle, metal can, paper box or aluminium foil. Proximate analysis, pH, titratable acidity, fat acidity, water absorption, colour, cooked paste viscosity, yeast and mould counts were monitored over six months. No major changes in product moisture were detected during storage. The product pH (5.1 to 6.1 at the beginning of storage) however increased to a range of 5.6 to 6.8. Fat acidity in the fresh products ranged from 104.2 to 131.8 mg KOH/100g dry sample increasing to141.7 - 440.1 mg KOH/100g dry sample in the stored samples. Except for the packaging material all the other variables affected significantly (P 0.05) the product fat acidity. The cooked paste viscosity indices were not influenced by the packaging material. The storage temperature and drying methods showed a varied effect on the indices measured. Products stored at low temperatures generally had minimal change in indices. The packaging material (plastic bottle, metal can, paper box or aluminium foil) can be used for the dehydrated traditional weaning food. The highest determinant for selection is availability and cost because their influence on product quality is minimal.
Session 88E, Fruit & Vegetable Products: Processing
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