The Effects of packaging materials on keeping quality of cassava root - leaf flakes

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Solomon Shibairo
Okoth Michael Wandayi
Abong’, George Oook

Keywords

Cassava flakes blends; packaging material; nutrients; Kaft; polythene; plastic

Abstract

Processing and value addition is necessary for fresh agricultural commodities in order to reduce perishability and prolong shelf-life. Shelf life is enhanced with proper packaging because packaging materials influence storage period, preserve nutrients and sensory qualities. This paper objectively determined the effects of packaging materials on nutrients quality of cassava flakes. The methodology of the work involved the use of blends of cassava flakes packaged in Kraft, insulated polythene and plastic, and stored in an incubator at 550C and 75 % relative humidity for 5 days. Three blends of cassava flakes identified by panelists as the most preferred (20 % leaf, 100 % fresh root, 100 % fermented roots were developed and studied on accelerated shelf life trial. Storage period and packaging material were determined. The results showed moisture content to be significantly influenced by packaging material whereby it increased over the storage period, across the blends, with highest levels (10.75-%) registered in kraft material on day 3.  After day 3 all nutrients showed a drastic decreasing trend with the most affected being protein that dropped from; 22.94 mg / 100g to 8 mg / 100g in the blend containing 20 % leaf in and 6.65 mg / 100g to 2. 8 in the blend of 100 % fresh root packaged in kraft materials. There was Paper insulated polythene (gunny) was shown to contain highest nutrients’ levels by day 5 with; protein at 27.68 mg /100g vitamins A (576.85 mg/100 kg), Zinc (1.17 mg /100 g), iron 3.69 mg /100g), fibre 6.12 mg /100g. Fat was highest at 9.71 mg/100g in the plastic material. The study therefore concluded that insulated polythene is the best packaging material for cassava flakes and the product’s shelf life is up to 3 months. 

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