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Blandino, A., Al-Aseeri, M. E., Pandiella, S. S., Cantero, D. and Webb, C. Cereal-based fermented foods and beverages. Food Reserves International, 2003; 36:527-543.

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Article

Retention of Pro-vitamin A Carotenoids in Ogi Powder as Affected by Packaging Materials and Storage Conditions

1International Institute of Tropical Agriculture, PMB 5320 Oyo Road, Ibadan, Oyo State, Nigeria

2Department of Food, Agriculture and Bioengineering, Kwara State University Malete, PMB 1530,Ilorin, Kwara State, Nigeria

3International Institute of Tropical Agriculture (IITA), Carolyn House 26 Dingwall Road Croydon CR93 EE, England


Journal of Food and Nutrition Research. 2016, Vol. 4 No. 2, 88-93
DOI: 10.12691/jfnr-4-2-4
Copyright © 2016 Science and Education Publishing

Cite this paper:
Wasiu Awoyale, Busie Maziya-dixon, Abebe Menkir. Retention of Pro-vitamin A Carotenoids in Ogi Powder as Affected by Packaging Materials and Storage Conditions. Journal of Food and Nutrition Research. 2016; 4(2):88-93. doi: 10.12691/jfnr-4-2-4.

Correspondence to: Busie Maziya-dixon, International Institute of Tropical Agriculture (IITA), Carolyn House 26 Dingwall Road Croydon CR93 EE, England. Email: b.dixon@cgiar.org

Abstract

The effect of different packages and storage conditions on the retention of pro-vitamin A carotenoids (pVAC) in ogi powder produced from yellow-seeded maize was investigated to study its storage stability on micronutrient retention. The ogi powder produced was packaged in a high-density polyethylene bag (HDPE), a polypropylene woven sack (PP), and a polyvinyl chloride container (PVC), and stored in different conditions for 12 weeks with sampling done at three-week intervals for pVACanalysis. At the end of the storage period, ogi powder packaged in HDPE stored outside the storage box had the highest percentage retention (31.32%) of trans-β-carotene and that packaged in PVC container stored in the lighted compartment had the least (21.57%). Therefore, HDPE could be a good package for the retention of trans-β-carotene (which is the most bioactive) in ogi powder when stored at a temperature of 27°C and relative humidity of 73%.

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