ABSTRACT

The effectiveness of different chemical preservatives and packaging materials in extending the shelf life of corn flour was evaluated in this study The chemical preservatives were sodium chloride, ascorbic acid, sodium metalbisulphite and sodiunj1h&izoäle whith the package material were polyvinylidene chloride laminated, and polyethylene bags. The following quality parameter were used to evaluate the performance of the chemical preservatives and packing materials. Moisture contents, bacterial and fungal loads and free fatty acid as well as insect infestation. polyvinylidene Chloride laminated bags significantly performed better than both polyvinylidene chloride and polyethylene bags, by the 14th day giving 12.30% as against 13.44% for polyvinylidene chloride and 13.26°/ for polyethylene bags. On the other hand ascorbic acid at (J.0187g1500g) was found to perform better than the rest by the 981h day of storage and having a moisture contents of 12.21%. On the control of both bacterial and fungal loads, no significant difference (P<0.05) was detected amongst the packaging materials. However Sodium chloride (50g/500g) was significantly better in protecting the corn flower from bacterial attack. (31 .67 x I 4 cfu/g) followed by sodium metabisulphite (32.50 .x 1Q4 .cfulg) by the 84th day cf storage. On the other hand, Soduim Chloride (25g1500) was seen to be significantly protect the corn flowers from fungal attack, folloe by sodium cHoride (at 50g!500). The polyvinvlidene chloride laminate/\vas better in the control of free fatty acid (FFA), followed by polyefhene and lastly polyvinvlidene chloride. Ascorbic acid prove better in free fatty acid control, followed by sodium metabisulphite then sodium benzoate and finally sodium chloride