American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2017, 5(1), 23-30
DOI: 10.12691/ajfst-5-1-5
Open AccessArticle

Combined Effects of Packaging Film and Temperatures on the Nutritional Composition of Stored Fresh Maize (Zea mays) on the Cob

Florence Abolaji Bello1, and Adebanjo Ayobamidele Badejo2

1Department of Food Science and Technology, University of Uyo, Uyo, Nigeria

2Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria

Pub. Date: January 09, 2017

Cite this paper:
Florence Abolaji Bello and Adebanjo Ayobamidele Badejo. Combined Effects of Packaging Film and Temperatures on the Nutritional Composition of Stored Fresh Maize (Zea mays) on the Cob. American Journal of Food Science and Technology. 2017; 5(1):23-30. doi: 10.12691/ajfst-5-1-5

Abstract

This study investigated the effects of passive modified atmosphere packaging (PMAP), storage temperature (5 and 10°C) and duration of 8 days on the sugar, proximate and mineral compositions of fresh maize (Zea mays) on the cob. Freshly harvested maize (control) was analysed immediately after harvesting while the remaining maize were grouped into unpackaged undehusked, unpackaged dehusked and PMAP samples where the maize was placed singly in low density polyethylene (LDPE) film of 25 µm and 30 µm gauge, sealed and stored appropriately for 8 days. The results of proximate composition of fresh maize showed 61.82 mg/g total sugar, 61.13% moisture content, 3.93% ash, 13.12% crude protein, 4.78% crude fat, 5.43% crude fibre and 72.74% carbohydrate. K, P, Na and Mg were the minerals abundantly found in fresh maize and K had the highest content (801.98 mg/100g). The results of stored samples showed that as storage days progressed the nutrients decreased gradually. Nevertheless, the nutritional quality of fresh maize was still maintained at these low temperatures. It is therefore be concluded that the most suitable packaging gauge and storage conditions to preserve the nutritional compositions and extend the shelf life of fresh maize up to 8 days were found to be dehusked maize packaged with 25 µm LDPE at 5°C.

Keywords:
fresh maize low temperature moisture content packaging film Sugar

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