Article http://dx.doi.org/10.26855/ijfsa.2023.03.018

Effect of Different Packaging Materials on Some Properties of Enhanced Aadun (Maize Meal Snack)


Bosede Adelola Orhevba*, Bamidele Olaiya Atteh

Department of Agricultural and Bioresources Engineering, Federal University of Technology, Minna, Niger State, Nigeria.

*Corresponding author: Bosede Adelola Orhevba

Published: May 6,2023


The optimum condition of the enhanced aadun was achieved at 5.18% moisture content, 16.04% protein, 5.77% fibre, 4.78% ash, 20.24% and 47.99% carbohydrate which was stored in the different packing materials namely, leaf (control) which is commonly used by the locals for storage aadun snack, low density polyethylene (LDPE), high density polyethylene (HDPE) and food grade plastic container (PC). The initial properties of the enhanced aadun (prior to storage) were determined, while the stored samples were kept for eighteen weeks. Samples in each packaging material were analysed for proximate and microbial loads at the end of every two weeks. The data obtained were analysed statistically to determine the effect of the packaging material on the aforementioned properties. Results for the proximate properties showed that the ash, fibre, fat, protein decreased significantly (P < 0.05) in all the samples while the carbohydrate and moisture contents increased significantly (P < 0.05). The samples in the PC, HDPE and LDPE were within the acceptable moisture limit (<10%) of snacks. The energy content also decreased significantly (P > 0.05). The choice of packaging material also influenced the level of microbial infestation within eighteen weeks of storage, with leaf permitting the highest, followed by LDPE, HPDE and then PC.


[1] Jonathan, S.G., Adeniyi M.A., & Asemoloye, M.D. (2015). Nutritional value, Fungi bio-deterioration and Aflatoxin contaminations of Maize Snack (aadun). Researcher, 7 (12), 26-31. (ISSN: 1553-9865).

[2] Adedokun, S.O. (2006). Effect of packaging material and storage condition on quality attributes of “Aadun” (A maize-based Nigerian snacks). M.Sc. Dissertation, Department of Food Science and Technology, University of Agriculture, Abeokuta.

[3] Adejumo, B. A. (2013). Some Quality Attributes of Locally Produced Wheat Flour in Storage. IOSR Journal of Environmental Science, Toxicology and Food Technology, 5(2), 47-49.

[4] Charunuch, C, Rungchang, S., Teangpook, C., & Sonted, V. (2008). Iron Fortification in Developing of Extruded Thai Rice Snack. Kasetsart Journal of Natural Science, 42(3), 60-66.

[5] Daramola, O.A., Idowu, M.A., Atanda, O.O., & Oguntona, C.B. (2010). Effects of packaging material on the quality of “pupuru” flour during storage. African Journal of Food Science, 4(5), 258-263.

[6] Fasasi, O.S. (2003). Effect of Different Packaging Materials on the Chemical Composition of African Breadfruit Seed (Treculia africana) Flour during Storage at Room Temperature. In: Proceedings of 27th Annual Conference of Nigerian Institute of Food Science and Technology, 153-154.

[7] Ogbonnaya, C., & Lawal, A. (2015). Comparative Study of Storage Stability of Sweet Potato and Yam Flours. International Journal of Emerging Technologies in Engineering Research 3(3), 44-49.

[8] Pugalenthi, M., Vadival, V., Gurumoothi, P., & Janardhanan, I. (2004). Comparative Nutritional evaluation of little known legumes Tamarindus indica, Erythrine indica and Sesbania bispinosa. Tropic and Subtropic Agroecosyte, 4, 107-123.

[9] Adedeji, T.O., & Oluwalana, I.B. (2018). The Effect of Packaging Material on the Quality Attributes of stored Fried Maize Chips. Research Journal of Food and Nutrition, 2(4), 13-19.

[10] Jonathan, S.G., Okoro, C.E, Adejoye, D.O, Asemoloye, M.D., & Kayode, F. (2017). Effects of Storage Methods and Fungal Biodeterioration on Nutrient and Aflatoxin Compositions of ‘Abacha’ a Staple Food from Nigeria. Archives of Clinical Microbiology, 8(5), 66-72.

[11] Hamza A.M, Collins A, Ado S.G, Ikuenobe C.E., & Ataga C.D. (2014). Proximate compositions evaluation and variability among cultivars of date palm (Phoenix dactylifera L.) in Nigeria. International Journal of Plant Soil Science, 3(3), 248-259.

[12] Mickelson, O., Makadani, D.D., Cotton, R.H., Titcomb, S.T., & Colmey, J.C. (2009). Effects of a high fibre bread diet on weight loss in collage age males. American Journal of Clinical Nutrition, 32(8), 1703-1717. https://doi.org/10.1093/ ajcn/32.8.1703.

[13] Ndife, J., Obiegbunna, J., & Ajayi, S. (2013). Comparative evaluation of the nutritional and sensory quality of major commercial whole-wheat breads in Nigerian market. Advance Journal of Food Science and Technology, 5(12), 1-11.

[14] Iwe, M.O., Onyeukuw, U., Agiriga, A.N., & Fatih, Y. (2016). Proximate, functional and pasting properties of FARO 44 rice, African yam bean and Brown cowpea seeds composite flour. Cogent Food and Agriculture, 2:1142409. doi: 10.1080/23311932.2016.1142409.

[15] Ojinnaka, M.C., & Nnorom, C.C. (2015). Quality evaluation of wheat cocoyam-soybean cookies. Nigerian Journal of Agriculture, Food and Environment (NJAFE), 11(3), 123-129.

[16] Abosede, O.F., Kunle O., Emmanuel O.O., Adelodun, L.K., & Oladotun, A.F. (2022). Quality assurance, safety, and acceptability of stored yellow lactic lafun: an index of increasing it shelf life. Innovare Journal of Agricultural Science, 10(6), 20-27.

[17] Ogiehor, I., & Ikenebomeh, M. (2006). The effects of different packaging materials on the shelf stability of garri. African Journal of Biotechnology, 5, 741-745.

[18] Nasir, M., Masood, B, Faqir, A., & Sharif, M. (2003). Effect of Moisture on the Shelf Life of Wheat Flour. International Journal of Agricultural and Biology, 4, 458-459.

[19] Kolapo, A.L, Oladimeji, G.R, Ifejika, A.I, Osakwe, O.E., & Eyitayo, I.R. (2012). Aflatoxin, Nutritive Values and Microbiological Status of Stored Cakes of Some Selected Nigerian Oil Seeds. Global Journal of Science Frontier Research Agriculture and Biology, 12(5), 13-22.

[20] Akinsola, O.T., Alamu, E.O, Otegbayo, B.O, Menkir, A., & Maziya-Dixon, B. (2020). Evaluation of Quality and Acceptability of Snack (Kokoro) Produced from Synthetic Provitamin A Maize (Zea mays) Genotypes. Frontiers Sustainable Food Systems, 4:576217. doi: 10.3389/fsufs.2020.576217.

[21] Olatoye, K.K. & Lawal, A.I. (2016). Storability of “Dodo Ikire” (over -ripe plantain-basedsnack) at ambient temperature (28±2Cº). Agricultural Engineering International: CIGR Journal, 18(1), 263-268.

[22] James, M. (2000). Modern food microbiology Sixth edition. Aspen publishers, Gaithersburg, Maryland USA.

[23] Public Health Laboratory Service Guidelines (PHLSG). (2008). The Microbiological Quality of Ready-to-Eat Foods Sampled at the Point of Sale. Brough Council.

[24] International Commission on Microbiological Specification for Foods (ICMSF). (2010). UDA information office. Available at: http//fsrio.nal.usda.gov/sanitation-and-qualitystandard/micro biological-standards-and guidelines.

[25] Gachomo, E.W., Mutitu, E.W & Kotchoni, O.S. (2004). Diversity of fungal species associated with peanuts in storage and the levels of aflatoxins in infected samples. International Journal of Agricultural Biology, 6(6), 955-959.

[26] Jimoh, K.O., & Kolapo, A.L. (2008). Mycoflora and Aflatoxin production in market samples of some selected Nigerian food-stuffs. Research Journal of Microbiology, 3, 169-174.

How to cite this paper

Effect of Different Packaging Materials on Some Properties of Enhanced Aadun (Maize Meal Snack)

How to cite this paper:  Bosede Adelola Orhevba, Bamidele Olaiya Atteh. (2023) Effect of Different Packaging Materials on Some Properties of Enhanced Aadun (Maize Meal Snack). International Journal of Food Science and Agriculture7(1), 132-142.

DOI: http://dx.doi.org/10.26855/ijfsa.2023.03.018