Effects Of Chemical Preservatives On Storage Of Corn Flour
ABSTRACT
Corn
flour samples were treated with sodium benzoate (0.1% and 0.05%), sodium metabisulphite
(250ppm and 125ppm), ascorbic acid (75ppm and 35ppm) and sodium chloride (10%
and 5%) and the shelf stability studied over 3 months using parameters such as
free fatty acid, moisture content, colour changes, microbial load and presence of
weevils. The result indicated that in terms of free fatty acid and moisture,
ascorbic acid showed a better chemical preservative than the rest. On the other
hand sodium chloride showed a better preservative in terms of microbial load followed
by sodium metabisuiphite. Also for weevil infestation, sodium chloride
performed better Followed by ascorbic acid but there were changes in colour of
samples stored with sodium chloride at the end of the storage period.
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OKORO, N (2021). Effects Of Chemical Preservatives On Storage Of Corn Flour. Repository.mouau.edu.ng: Retrieved Nov 22, 2024, from https://repository.mouau.edu.ng/work/view/effects-of-chemical-preservatives-on-storage-of-corn-flour-7-2
NKECHI, OKORO. "Effects Of Chemical Preservatives On Storage Of Corn Flour" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 02 Jun. 2021, https://repository.mouau.edu.ng/work/view/effects-of-chemical-preservatives-on-storage-of-corn-flour-7-2. Accessed 22 Nov. 2024.
NKECHI, OKORO. "Effects Of Chemical Preservatives On Storage Of Corn Flour". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 02 Jun. 2021. Web. 22 Nov. 2024. < https://repository.mouau.edu.ng/work/view/effects-of-chemical-preservatives-on-storage-of-corn-flour-7-2 >.
NKECHI, OKORO. "Effects Of Chemical Preservatives On Storage Of Corn Flour" Repository.mouau.edu.ng (2021). Accessed 22 Nov. 2024. https://repository.mouau.edu.ng/work/view/effects-of-chemical-preservatives-on-storage-of-corn-flour-7-2