Effects Of Chemical Preservatives On Storage Of Corn Flour

ABSTRACT

Corn flour samples were treated with sodium benzoate (0.1% and 0.05%), sodium metabisulphite (250ppm and 125ppm), ascorbic acid (75ppm and 35ppm) and sodium chloride (10% and 5%) and the shelf stability studied over 3 months using parameters such as free fatty acid, moisture content, colour changes, microbial load and presence of weevils. The result indicated that in terms of free fatty acid and moisture, ascorbic acid showed a better chemical preservative than the rest. On the other hand sodium chloride showed a better preservative in terms of microbial load followed by sodium metabisuiphite. Also for weevil infestation, sodium chloride performed better Followed by ascorbic acid but there were changes in colour of samples stored with sodium chloride at the end of the storage period.