EFFECT OF POLYMERIC PACKAGING MATERIALS AND DRYING ON THE STORABILITY AND SENSORY ATTRIBUTES OF AGBARATI – A MEAT SUBSTITUTE

NAME: NWAKAUDU, ADANZE ANGELA (MSc)

DEPARTMENT: FOOD SCIENCE AND TECHNOLOGY

AFFILIATION: FEDERAL UNIVERSITY OF TECHNOLOGY OWERRI, NIGERIA

Effect of polymeric packaging and drying on the storability and sensory qualities of agbarati  was  investigated. Ground egusi and Ero-usu were mixed together in 3 blending ratios: 75/25, 50/50, and 60/40 to produce Agbarati. The three blends    produced were dried to 25% and 15%MC,while the fresh (as is) agbarati of 32%MC served as the control. Three packaging materials namely polypropylene (PP) and polyethylene (PE) of thickness 0.8mm; and natural leave (NL) were used to package agbarati. NL also served as control. Water activity and water sorption isotherm of the agbarati were also investigated to ascertain safe water activity for agbarati storage. Results showed that agbarati of water activity greater than 0.65 become moldy after 2 days. While agbarati of water activity ≤ 0.65 remained the same through out the period of storage.  Chemical and sensory analyses were carried out at 2-day interval for a period of 10 days to investigate the rate of rancidity (spoilage), using standard method. Results obtained showed that agbarati dried to 15%MC is most preferred having overall acceptability of 2.12±0.55 and significantly different from agbarati of 25 and 32%MC having mean score of 2.48 and 4.48 respectively  (P ≤ 0.05).  polypropylene and polyethylene of mean scores 2.73 and 2.88 respectively were not significantly different (P ≥ 0.05) from each other, but significantly different (P ≤ 0.05), from natural leaf with a mean score of 3.84  hence either PP or PE can be used to package agbarati. It was also found that shelf life of agbarati dried and packaged with either PP or PE was increased to eight days unlike the one day shelf life obtained with the fresh (32%) NL packaged agbarati.  The percentage free fatty acid (%FFA) and peroxide value (P V) of agbarati with 32%MC for were 12.15± 0.94 and 7.52±4.49 respectively.  while 15% MC recorded the least PV and %FFA of 4.89±3.39 and 4.21±1.42 respectively.

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Aside | This entry was posted in School of Agriculture and Agricultural Technology SAAT, School of Engineering and Engineering Technology SEET, School of Science SOSC, The Library and tagged , , , , , , , , , , , . Bookmark the permalink.

3 Responses to EFFECT OF POLYMERIC PACKAGING MATERIALS AND DRYING ON THE STORABILITY AND SENSORY ATTRIBUTES OF AGBARATI – A MEAT SUBSTITUTE

  1. Amara onwuka says:

    Pls I need a copy of this work hw can I get it

    • FUTOLibrary says:

      Hello Amara,

      This information resource is not one those that we have in the FUTO Library website as to enable you have access to it electronically. Nevertheless, i will see to your having a copy.

      Thanks
      FUTOLibrary.

    • chiinobis says:

      Where are you operating from . You can access it for now from the FUTOSpace domicile in FUTO library ( electronic version

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