EFFECT OF PACKAGING MATERIALS ON THE QUALITY OF PRECOOKED COWPEA (Vigna unguiculata L.) FLOUR 1 1 2*

• O. A. Abiodun

  Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria Department of Food Science and Technology, Federal University Wukari, Wukari, Nigeria

  Author

• O. G. Adedeji

  Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria Department of Food Science and Technology, Federal University Wukari, Wukari, Nigeria

  Author

• O. E. Adedeji

  Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria Department of Food Science and Technology, Federal University Wukari, Wukari, Nigeria

  Author

This study investigated the effect of packaging materials on the quality of precooked cowpea flour during storage. Precooked cowpea flour was packaged with high-density polyethylene (HDPE), aluminium foil (ALF), and polypropylene (PPE). Proximate composition, functional and microbiological properties of the flour samples were analyzed monthly. Sensory properties of soup prepared from precooked cowpea flour were compared with soup prepared from fresh cowpea beans. Throughout the storage, moisture, ash, protein, fat, fibre, and carbohydrate contents were <6.50%, 3.83-4.85%, 21.32-23.61%, 3.33-3.44%, 2.31-2.40% and 60.31-62.35%, respectively. Bulk density of samples packaged in HDPE and ALF increased significantly (p<0.05) within the first two months, and decreased in PPE, while water and oil absorption capacity and swelling capacity reduced significantly (p<0.05) as storage progressed. After 6 months of storage, there was no significant (p>0.05) difference in the degree of lightness (L*), while significantly (p<0.05) higher values were recorded for redness (a*) (4.725) and yellowness (b*) (16.050) in sample packaged with PPE. Total aerobic bacteria count was highest (8.0×103 CFU/g) in PPE, followed by HDPE (6.4×103 CFU/g) and ALF (6.0×103 CFU/g). Mould count also followed a similar trend. Soup prepared from precooked cowpea flour compared significantly (p<0.05) with the one prepared from raw cowpea in terms of colour, flavour, consistency, and overall acceptability. This study showed that ALF and HDPE preserved the quality of precooked cowpea flour better compared to PPE during storage.

1. O. A. Abiodun, Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria Department of Food Science and Technology, Federal University Wukari, Wukari, Nigeria

   Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria Department of Food Science and Technology, Federal University Wukari, Wukari, Nigeria

2. O. G. Adedeji, Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria Department of Food Science and Technology, Federal University Wukari, Wukari, Nigeria

   Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria Department of Food Science and Technology, Federal University Wukari, Wukari, Nigeria

3. O. E. Adedeji, Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria Department of Food Science and Technology, Federal University Wukari, Wukari, Nigeria

   Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria Department of Food Science and Technology, Federal University Wukari, Wukari, Nigeria

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