Determination Of Optimum Packaging And Storage Properties Of Packaged Garri

Samples of white and yellow garri were collected at a week interval. From umunya in oyi local government Area, Anambra state. The purchased garri with initial moisture of 9.3% for white garri and 8.65 yellow garri. The samples of white and yellow garri was aseptically weighted (2kg) into polythene bags, plastic bucket and sack bag. The packs were labeled and kept at ambient temperature of (30.0=2c) for 14day. The change in the sample moisture content, change in PH biochemist

The result revealed that the avenged moisture content of yellow garri package in he yellow garri packaged in polynthene bag (9.3%) and sack bag (8.2%) and also the white garri package in plastic bucket has lower moisture content (8.6%) polythene the moisture content and mould content were observed to increase with the period of storage. While the nutritional content and PH were reduced. Changes in the various sensory quality attributes such as colour, aroma texture and moldiness at the end o the storages four fungi species (Aspergillus Niger, Aspergillus flavus, Aspergillus fumigated and the Rlizopus stolonifer) were isolated during the storage period in all the packaging materials the total viable fungal count was in the oder sack bags > polythene bags> plastic buckets. On the whole aim tight plastic buckets were observed and recommendation to be the best packing material for garri for a long period of time in this study

1.0 Introduction

1.1 Background

Garri: (yellow or white) a roasted gramular hydroscopic starchy food product, produced from cassava (manihot esculent a Grantz) is the most popular from in which cassava is consumed in the West Africa sub region. It is consumed by several million of people regardless of ethnicity and socio economic class, making it the commonest meal amongst the rich and poor. Garri available in the market can be consumed directly without further processing in the dry form with peanut, coconut, smoked fish soaked in water (some times with milk and beverage) of processed minimally using boiled water to form stiff paste popularly called "eba" and eaten with various types of African soups.

Cassava for garri production is harvested manually in the farm with the aid of a cutlass, hoe and flat iron sheet (digger) which occasionally inflicts various degrees of injuries on the root tubers. After harvesting, the root tubers are halved to the market where they are heaped in 20s40s, 50s or for sales under humid and warm topical conditions. These practices predispose the root tubers to contamination and infestation by various groups of microorganisms (especially moulds) mites and insects which potentiate biodeteraration.

Following processing, garri is spread on the bare floor or on a mat to allow cooling before final sieving and packaging for marketing in the open market; garri is displayed in open basins, bowls, bags and mats. These practices potentiate contamination by various group of micro organism and may predispose public health harzard. Various groups of moulds have reports to be associated with garri during storage and distribution. Moulds if present can grow and affect the nutritional and sensory properties of garri and species of oxygenic may produce my cotoscias Aflatoscia B,B2 G1 G2 are the they are produced by ubiqution fungal general and neurological association of these toxurs reinforce the need for continuo"s and regular search for their presence in foods

Numerous processing methods have been devised including gaited roots, fermenting peeled followed by roasting to reduce the toxicity and at the sine time convent the highly perishes fresh root of cassava into stable products. Garri is processed by fermenting peel and grated roots followed by dewatering sieving and frying. Frying the garri at high temperature which would have killed all micro- organisms but after preparation how eve other fungal spoilage. Garri is the most popular for in when of cyanogens (a colourless, poisons", flammable, water- soluble gars (2N2having an almandine) odour used chiefly in Organ synthesis)

In the cassava variety used for processing garri in Nigeria. When not properly processed makes the products unsafe for consumption the processing of cassava into garri is one of the major cottage industries in umunya.

Garri, which is the a by- product of cassava is rich in carbohydrate, manly starch and is a major source of energy. With the exception of sugar cane garri is the highest source of carbohydrate.

The approximate and physical properties of garri is a function of the cassavas variety, age of cassava time, of harvesting, processing methods, packaging method, storage conditional and duration of storage (oduroetal, 2000, chuzel and zakhua 1991).

Adejumo and Rayi (2010) carried out an appraisal of garri packaging method in Ogbomosho, Nigeria. The objectives of the work were to appraise the various packaging material used for garri and to suggest, safe, and affordable packaging material for garri packaging. This is with a view of reducing losses during storage and for proper planning of marketing strategies in terms of appropriated product packaging the result should that the packaging material used for garri packaging. The result showed that the packaging material used for garri packaging are all improvised material not specifically made for garri packaging. The loss of garri during storage was assessed or the type of storage material used. Storage condition, star age duration and the were based on change in colour, odour and taste which was a result of poor keeping quality due to the moisture uptake during merchandising. The effect of moisture content and storage conditions on the storability of garri was investigated by Amadi and Adebola (2008) yellow & white garri sample were obtained and storage under the same conditions using polythene bags, sack bags and plastic buckets

1.2 Objective

The main of aim the study

Investigating the effects of storage conditions and duration on physicochemical properties and microbial quality of the flour of two cassava cultivars (cvs. "TME 419" and "UMUCASS 36"

Evaluating the impact of selected packaging materials on the quality attributes and microbial stability of garri

Characterising the functional, pasting properties and mineral content of garri under different storage conditions.

1.3 Justification for the Storage Why is the Study Necessary

After this research, the best packing material will be noted so as to avoid or retard the actions of micro- organisms in the packaging of garri.

Conclusion and Recommendation

5.1 Conclusion

Results from this study showed the influence of selected package types and storage conditions on the mineral contents, functional and pasting properties of garri . The variations noticed in swelling power and solubility was influenced by the amylose content in both cultivars. The swelling power of both cultivars was within the highly restricted starch level (≤ 16) and would exhibit shear resistance during cooking. The highly restricted flour is desirable for substitution with cereals and in the production of noodle, bread and other confectionery, thus highlighting the potential of both cassava cultivars as sources of flour in the food processing industry because of the strong force of attraction between the molecules. However, "UMUCASS 36" flour samples packed in plastic bucket and stored under ambient condition with lower swelling power would form more stable paste which is a desirable attribute in the industries for the production of weaning foods and noodles. Furthermore, higher water binding capacity indicates easy handling of dough during product development.

Higher viscosities observed in "TME 419" flour packed in paper bag and stored under higher conditions (38 °C, 60% RH) show a weaker binding force, low resistance to shear during heating and less paste stabilities, making potential useful raw materials in the production of thickeners, jelly or in other products where high viscosities are recommended. However, for the lower viscous garri samples, use in the production of weaning food and in the paper and textile industries will be ideal. Also lower breakdown in "UMUCASS 36" shows better paste stability against paper package with higher breakdown after storage. Shorter peak time indicates reduction in energy and invariably low production cost for the produce. The strong positive and significant correlation (r = 0.94, p ≤ 0.05) observed between peak viscosity and breakdown could be useful in assessing paste stability. The differences in the functional and pasting properties allows garri to be used for various industrial purposes such as baking, production of noodles, weaning food, thickeners, sugar syrup and many others.

5.2 Recommendations

Therefore, based on the information from this study, garri packed in paper bag and stored in typical higher condition found in many tropical and sub-tropical climates (38 °C, 60% RH) would be more suitable for garri storage. This finding is particularly useful for storage of garri as composite flour for baking given the relevant functional properties and other quality attributes.

Lower functional attributes could favour the food industries in the production of baby food and noodles because they exhibit strong binding force and easy digestibility than flour with higher viscosity and swelling capacity. Conversely, flour with higher viscosity and swelling capacity are known with weaker binding force, low resistance to shear during heating and less paste stabilities. Previous studies supported this and recommended that high viscous flours would be appropriate for the production of thickeners, binding agent and jelly since the paste is less stable to heat (Liu et al., 2006; Etudaiye et al., 2009; Tsakama et al., 2010). In addition, flour with low peak viscosities showed lower breakdown. This correlates with the literature observation for 13 cultivars of cassava starches, where the authors also reported lower breakdown viscosities in cultivars with lower peak viscosities (Ikegwu et al., 2009) Therefore, this implies a positive correlation between peak viscosities and breakdown. With this observation it would be expected that such flour would show greater resistance to shear during heating and form stable paste. Tsakama et al. (2010) also observed similar trend in sweet potato and supported better shear resistance of the flour under heat.

This study showed the importance of packaging, storage conditions (temperature and relative humidity) on the proximate, physicochemical, functional and microbial stability of garri over time. Results indicated that longer shelf-life of garri. Therefore to maintain good quality attribute for industrial use could be achieved through optimum packaging and storage conditions. Storage of garri with plastic bucket at ambient conditions (23 - 25 °C, 60% RH) is suitable for maintaining nutritional quality, while hot storage condition (38 °C, 60% RH) with paper bag would be appropriate for better shelf-life stability.

Furthermore, the differences observed in the functional properties clearly indicate that garri could be utilised for different purposes in the food and pharmaceutical industries other than for baking purposes. However, additional research should be done to evaluate the interaction of garri with wheat flour at different proportions and assessing the texture and stability of paste from stored flour. Thus sensory studies would be required to evaluate the general acceptability of the product formed by baking with the garri stored for a period of time.

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