Effect of packaging materials on the storage conditions of salad cream from cassava, sweet potato and three leaf yam starches

 

Eke-Ejiofor J.* and Beleya E. A.

 

Research Article | Published August 2015

International Journal of Biotechnology and Food Science, Vol. 3(5), pp. 57-62

 

 

Department of Food Science and Technology, Rivers State University of Science and Technology Nkpolu, P.M.B. 5080, Port Harcourt.

 

*Corresponding author. E-mail: joyekee@yahoo.co.uk.     

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Salad cream was prepared from starches of cassava, three leaf yam and sweet potato. The proximate parameters of the cream were evaluated and the salad cream were packaged in plastic and bottle containers and stored for a period of six week. Proximate analysis of salad cream showed cassava starch salad cream to have the highest moisture (58.96%), while protein was (0.46%), carbohydrate was (37.18%) with control as highest respectively. Three leaf yam starch salad cream had the highest ash content 2.30% and lowest fat content (21.08%). Fat content showed no significant difference (p > 0.05), while total available carbohydrate (TAC) was significantly different (p < 0.05) from all other samples. Storage parameters such as moisture, peroxide value (PV), total titratable acidity (TTA), free fatty acid (FFA) and pH increased with storage. Moisture content of the stored cream in bottle and plastic containers was highest at six weeks (60.85%) in both cases, while peroxide value ranged from (0.67 to 5.55 mEq/kg) with control as lowest and three leaf yam salad cream as the highest. Total titratable acidity (TTA) ranged from 0.11 to 0.40% and from 0.09 to 0.39% for bottle and plastic stored salad cream, respectively. Free fatty acid (FFA) for the bottle stored cream ranged from 0.13 to 1.52%, while plastic stored salad cream ranged from 0.16 to 2.72% with cassava salad cream having the lowest and control the highest respectively. pH ranged from 3.75 to 4.95 in bottle and 3.78 to 4.81 in plastic stored salad cream over a period of six weeks with three leaf yam starch salad cream as highest respectively. There was a significant difference (p < 0.05) in all the storage parameters over a period of six weeks.

 

Keywords: Package, storage, proximate, sensory, salad cream, starches.

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Citation: Eke-Ejiofor J, Beleya EA (2015). Effect of packaging materials on the storage conditions of salad cream from cassava, sweet potato and three leaf yam starches. Int. J. Biotechnol. Food Sci. 3(5): 57-62.

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