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

Wasiu Awoyale^{1, 2}, Busie Maziya-dixon^3, and Abebe Menkir¹

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

Cite this paper:
Wasiu Awoyale, Busie Maziya-dixon and 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

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%.

Keywords:
packaging materials storage conditions ogi powder pro-vitamin A carotenoids

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