Abstract

The effect of packaging materials and storage period on the chemical composition, microbial load of Madidi- a thick porridge mad e from millet was investigated. The samples were packed in Madidi leave, plastic container, nylon, aluminum foil and banana leaves, respectively. The chemical and microbial analyses were determined at 0, 7 and 14 days of storage period. Sensory evaluation was done using 50 panelists. The samples were statistically analyzed using ANOVA and the means were separated by Duncan multiple test at p<0.05 significance level. The results obtained at day 0 are pH (4.19), TTA (0.40), Moisture content (9.78 %), ash (2.02 %), fibre (3.50 %), protein (3.89 %), fat (0.83 %) and carbohydrate (70.23 %). The chemical composition of samples in plastic container and nylon were significantly (p>0.05) higher than other samples. Madidi packed in leaves and plastic container had the highest microbial load. The result showed that the pH, TTA, Protein, fat, fibre, ash and carbohydrate decreased significantly, while the moisture content and microbial load increased after the storage period. The sensory evaluation showed that samples packed in plastic containers were highly accepted by the panelists at the end of the storage in terms of the sensory attributed evaluated.

Authors and Affiliations