Effect of Packaging Materials and Storage Periods on the Quality of Yellow-fleshed Plantain Flour

Bussie Maziya-dixon, Wasiu Awoyale, Emmanuel Alamu, Michael Adesokan, Hakeem Oyedele, Bolanle Aishat Akinwande, Oluwaseun Atoba. (4/6/2019). Effect of Packaging Materials and Storage Periods on the Quality of Yellow-fleshed Plantain Flour. Ibadan, Nigeria: International Institute of Tropical Agriculture (IITA).

Abstract

Unripe plantain flour is hygroscopic and gets spoilt if not correctly processed, packaged and stored, these changes that occurs during packaging and storing can affect the quality characteristics especially the carotenoid content of the flour. Thus, this report explores the need to evaluate the effect of packaging materials and storage periods on the quality of yellow-fleshed plantain flour.