Storage Stability of Dakuwa

Ocheme, O.B., Ariahu, C.C., Igyor, M.A., Oloyede, O.O., Ohuoba, E.U


The storage stability of dakuwa was investigated. Dakuwa was prepared by malting and milling maize grains and groundnut. Maize flour and groundnut paste were mixed together in equal ratios with the addition of sugar and granulated red pepper. Dakuwa was packaged in low density and high density polyethylene bags and stored at 32±40C for six months. Peroxide value, pH and sensory properties of dakuwa were determined monthly. The peroxide value of the samples increased continuously for four to five months and then decreased while the pH decreased all through the storage period. Changes in peroxide value and pH were lowest in samples packaged in high density polyethylene. The mean scores for sensory properties of the samples decreased throughout the period of storage. Dakuwa should be packaged in high density polyethylene bags and should not be stored for more than four months.

Keywords: Storage, dakuwa, lipid oxidation, pH, sensory properties

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ISSN (Paper)2224-6088 ISSN (Online)2225-0557

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