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| Format: | Recurso digital |
| Language: | English |
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2025
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| Online Access: | https://doi.org/10.5281/zenodo.17936342 |
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| author | Alilu Jabiru Daddy Usman G.O. |
| author_facet | Alilu Jabiru Daddy Usman G.O. |
| contents | This study investigated the ambient storage stability of a novel composite flour blend formulated from toasted yellow maize (Zea mays), Bambara groundnut (Vigna subterranea), and firm ripe plantain (Musa paradisiaca). The research aimed to determine the safe shelf-life and consumer acceptability persistence of the product under conditions typical of resource-constrained settings. Six flour blends, ranging from 100% maize (control) to a 50:50 ratio of maize and a Bambara/plantain composite, were packaged in polyethylene bags and stored at 28±2°C for eight weeks. Microbiological quality (total mold and coliform counts) and sensory attributes (appearance, aroma, mouth feel, consistency, and overall acceptability) were evaluated bi-weekly. Results indicated that coliform counts remained negligible (<10² cfu/g) throughout the storage period, confirming good hygienic production. Total mold counts, however, showed a time-dependent increase, remaining within the acceptable safety limit of ≤1x10⁴ cfu/g for up to six weeks before exceeding this threshold in subsequent weeks. Sensory evaluation revealed a gradual decline in all hedonic scores over time. Despite this, the fortified blends, particularly those with 40% and 50% composite flour (AJD5 and AJD6), maintained significantly higher acceptability scores, ending the storage period at \\\"liked slightly\\\" to \\\"liked moderately\\\" levels (5.90-6.50 on a 7-point scale). The control sample exhibited a more rapid decline in sensory quality. The study concludes that the enriched cereal-legume-plantain flour blend maintains microbiological safety for six weeks and acceptable sensory quality for at least eight weeks under ambient storage. This extended shelf-life, coupled with sustained consumer preference for fortified blends, underscores the product\\\'s practical utility and potential to enhance food security by providing a stable, nutritious, and acceptable food base in environments without refrigeration. |
| format | Recurso digital |
| id | zenodo_https___doi_org_10_5281_zenodo_17936342 |
| institution | Zenodo |
| language | eng |
| publishDate | 2025 |
| publisher | Zenodo |
| record_format | zenodo |
| spellingShingle | Microbial Stability and Sensory Persistence of an Enriched Cereal-Legume-Plantain Flour Blend During Ambient Storage: Implications for Food Security Alilu Jabiru Daddy Usman G.O. This study investigated the ambient storage stability of a novel composite flour blend formulated from toasted yellow maize (Zea mays), Bambara groundnut (Vigna subterranea), and firm ripe plantain (Musa paradisiaca). The research aimed to determine the safe shelf-life and consumer acceptability persistence of the product under conditions typical of resource-constrained settings. Six flour blends, ranging from 100% maize (control) to a 50:50 ratio of maize and a Bambara/plantain composite, were packaged in polyethylene bags and stored at 28±2°C for eight weeks. Microbiological quality (total mold and coliform counts) and sensory attributes (appearance, aroma, mouth feel, consistency, and overall acceptability) were evaluated bi-weekly. Results indicated that coliform counts remained negligible (<10² cfu/g) throughout the storage period, confirming good hygienic production. Total mold counts, however, showed a time-dependent increase, remaining within the acceptable safety limit of ≤1x10⁴ cfu/g for up to six weeks before exceeding this threshold in subsequent weeks. Sensory evaluation revealed a gradual decline in all hedonic scores over time. Despite this, the fortified blends, particularly those with 40% and 50% composite flour (AJD5 and AJD6), maintained significantly higher acceptability scores, ending the storage period at \\\"liked slightly\\\" to \\\"liked moderately\\\" levels (5.90-6.50 on a 7-point scale). The control sample exhibited a more rapid decline in sensory quality. The study concludes that the enriched cereal-legume-plantain flour blend maintains microbiological safety for six weeks and acceptable sensory quality for at least eight weeks under ambient storage. This extended shelf-life, coupled with sustained consumer preference for fortified blends, underscores the product\\\'s practical utility and potential to enhance food security by providing a stable, nutritious, and acceptable food base in environments without refrigeration. |
| title | Microbial Stability and Sensory Persistence of an Enriched Cereal-Legume-Plantain Flour Blend During Ambient Storage: Implications for Food Security |
| url | https://doi.org/10.5281/zenodo.17936342 |