Effect of packaging materials on selected quality attributes of cocoyam (<i>Xanthosoma sagittifolium </i>(L.) Schott) flour

Cocoyam (Xanthosoma sagittifolium (L.) Schott) is an important crop which serves as a staple food for large number of people in developing nations including Nigeria. Its perishability necessitates immediate processing after harvest to obtain products such chips, flakes and flour with better storage stability. Proper selection appropriate packaging materials cocoyam maintain the quality attributes during extend its shelf life. This study, therefore, examined influence period on flour. was produced from fresh, wholesome cormels. The samples were stored three (polyethylene terephthalate [PET] bottles, polyethylene bags woven polypropylene sacks) six months under ambient conditions. then analyzed at four-week intervals proximate composition, pH, colour sensory analysis using standard methods. results showed that length significantly affected crude fibre carbohydrate content moisture packed decreased larger extent due higher water vapour permeability. type did not affect fat throughout period. PET bottle performed retaining protein ash Although significant differences observed pH levels different materials, material these physicochemical properties. properties found be within acceptable limits end storage. All selected well