Effects of Packaging Materials and Storage Period on the Nutritional Qualities of Dried Fermented Slurry (Ogi) Made from Sorghum, Millet and Soyabeans.

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dc.contributor.authorOdewole, MM
dc.contributor.authorSunmonu, MO
dc.contributor.authorSani, ROA
dc.contributor.authorBabarinde, YE
dc.date.accessioned2021-12-07T13:36:14Z
dc.date.available2021-12-07T13:36:14Z
dc.date.issued2017
dc.description.abstractThis study was carried out to investigate the effects of packaging materials (plastic container, nylon and paper envelopes) and storage period (30 days) on the nutritional qualities (carbohydrate, protein, crude fibre, fat, vitamin A, vitamin C and calcium) of dried ogi made from sorghum (sorghum bicolor)-(60%), millet ( Pennisetum glaucum)-(20%) and soya beans (Glycine max)- (20%) mixture. A small sized rectangular wooden storage structure was developed as part of the study to store the dried packaged product. Drying of the fermented slurry was done at a temperature of 50 deg C in a convective dryer ( Model DHG-9030) for a period of three (3) hours. Samples were taken at interval of 10 days of storage and analyzed for the stated nutritional qualities. Results obtained revealed that the interaction of each of the three packaging materials (plastic container, nylon and paper envelope) with storage period ( 10 - 50 days) had significant effect on the nutrients of the dried packaged product at P < or = 0.05. Protein, vitamin A, vitamin C, calcium, and moisture contents decreased with increase in storage period for each of the packaging material. Carbohydrate, fat and crude fibre contents displayed irregular pattern of combining increase, decrease or maintenance of constant values at different stages of the storage period. Generally, plastic container got the highest values of carbohydrate, crude fibre, vitamins A and B; and nylon envelope got the highest values of protein and fat contents; but the lowest values of moisture content; and paper enveloped retained the highest calcium content at each stage of the storage period. Comparatively, the packaged products stored outside the storage structure slightly retained nutrients better than those stored in the storage structure in most cases at the 50th day of storage. However, for secured keeping, prevention of insects and rodents attack, and harsh effect of sudden change in ambient weather condition on the stored product, the storage structure which is similar to pantry or cupboards in kitchens should still be used.en_US
dc.identifier.issn2616-1419
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/20.500.12484/7102
dc.publisherby Faculty of Science, Federal University, Oye-Ekiti, Ekiti State, Nigeriaen_US
dc.subjectNutritional qualitiesen_US
dc.subjectmix ratioen_US
dc.subjectstorageen_US
dc.subjectpackaging materialsen_US
dc.subjectogien_US
dc.titleEffects of Packaging Materials and Storage Period on the Nutritional Qualities of Dried Fermented Slurry (Ogi) Made from Sorghum, Millet and Soyabeans.en_US
dc.typeArticleen_US

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