Effects of storage conditions and duration on physicochemical and microbial quality of the flour of two cassava cultivars (TME 419 and UMUCASS 36)
作者： Amarachi D. Uchechukwu-Agua , Oluwafemi J. Caleb , Marena Manley , Umezuruike Linus Opara
DOI: 10.1080/19476337.2015.1029524
关键词: Botany 、 Cultivar 、 Horticulture 、 Water content 、 Carotenoid 、 Chemistry 、 Relative humidity
摘要: This study investigated the effects of storage conditions: cool (15 ± 1°C, 90% relative humidity (RH)), ambient (23 ± 2°C, 60% RH) and higher (38 ± 2°C, on changes in physicochemical quality attributes two cassava flour cultivars (TME 419 UMUCASS 36) packaged paper bags stored for 12 weeks. Physicochemical microbial qualities were studied at weeks 0, 4, 8 12. Moisture content decreased from 12.0% to 7.1% 9.8% 6.8% ‘TME 419’ ‘UMUCASS 36’, respectively. Carotenoid was cultivar (cv.) 36’ (2.5 ± 0.10 mg/g) compare cv. (1.8 ± 0.11 mg/g). Colour indices significantly influenced by duration. A slight decrease load 5.4 4.8 log CFU/g observed, with increase temperature 15°C 38°C end storage. The condition best maintained nutritional quality.
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