Effect of packaging materials on nutrients, phytochemicals and sensory attributes of Moinmoin
Abstract
Objective: The effect of packaging materials on nutrients, phytochemicals and sensory attributes of moinmoin cooked and wrapped with nylon, banana, and moinmoin leaves (Thaumatococcus danielli) were investigated.
Methods: Samples were subjected to sensory, chemical and instrumental analysis for proximate, minerals and phytochemical composition. Chemical analysis was carried out according to AOAC methods . While atomic absorption spectrophotometer (AAS) was used for mineral determination.
Results: The result of the nutrient composition revealed that moinmoin packaged in nylon have higher protein content (25.42-26.23%), and fat content (12.29-13.619%) compared to those packed in leaves. Although there was increase in values of Na, Ca and Mg in moinmoin wrapped and cooked with nylon but moinmoin packed with banana leaf have higher values than other packaging materials. Phytate, oxalate and alkaloid were significantly higher in samples wrapped with leaves compared to samples in nylon. Moinmoin prepared with palm oil and wrapped with nylon was significantly different (p<0.05) in terms of colour and flavour from others and were the most preferred.
Conclusion: Therefore, processors and local food handlers should work toward conserving the nutrients composition of foods through proper selection or right local or modern packaging materials. This can protect food from packaging material chemicals that may leach and alter nutrient contents and sensory attributes of these foods.
Keywords: Packaging materials, Nutrients, Phytochemicals, Sensory Attributes
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