Impact of Packaging Materials on the Microbial Stability and Moisture Content of Instant Pounded Yam Flour During Long-Term Storage

Abstract

This study evaluated the microbial stability and moisture content of instant pounded yam flour stored in various packaging materials  over a year at the Nigerian Stored Products Research Institute(NSPRI). Flour was packaged in 25kg and 50kg polyethylene bags and  placed in secondary packaging materials: Multiply paper, calico, carton, and Plastic containers. Microbial analysis was conducted  quarterly, with bacteria cultured at 37°C for48hours and fungi at 25°C for 72hours. The total colony counts of bacteria and coliform count  increased overtime, with the highest counts in flour stored in calico. Fungal load also increased; particularly in multiply paper and calico.  Moisture content decreased during the dry season and increased during the wet season. It was concluded that plastic containers  provided the best protection against microbial proliferation, followed by multiply paper, carton, and calico. The findings suggest that  packaging material permeability and storage duration significantly affect the microbial quality of stored pounded yam flour.