Shelf Life Extension Studies of Fried Plantain Chips Treated with Crude Antioxidants Extracts of Aframomum danielli
Keywords:Shelf life extension, proximate, fried plantain chips, aframomum danielli
The effect of Aframomum danielli crude antioxidants extracts on storability of plantain chips were investigated under ambient and refrigerated conditions. Proximate composition, microbial, physiochemical characteristics and sensory attributes of the treated plantain chips were investigated. Plantain chips were spiced with Aframomum danielli crude antioxidant extract at; 200ppm, 300ppm, 500ppm and 1000ppm. Untreated sample without Aframomum danielli were also prepared. There was no significant (P<0.05) different among the samples in terms of moisture and protein contents except for ash and fat were found to be significantly different (P>0.05). sensory evaluation revealed significant different between 300ppm and 500ppm in terms of taste colour, appearance, flavour and over all acceptability but sample treated with 1000ppm was found to be unacceptable in terms of flavour by the panelist. Results shows that at treatment of 300ppm-1000ppm crude extracts of Aframomum danielli extended the induction period of lipid oxidation and inhibit the spoilage microorganisms both at ambient and more especially refrigeration conditions. The storage stability test indicated that fried plantain chips treated with crude antioxidant extracts of Aframomum danielli had percentage effectiveness that ranged between 44.12% and 72.8% at ambient condition and 44.57% and 87.33% refrigeration condition for storage periods of eight weeks. This study justifies that the stability of fried plantain chips can be enhanced with incorporation of crude antioxidants extracts of Aframomum danielli at levels of between 200 to 500ppm.
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