Volume 62, Issue 341, May - August 2026

Effect of Packaging Materials and Storage Conditions on the Proximate Composition and Functional Properties of Guinea Corn Flour

Kenneth Chikwado Ugwu^1♦, Audu Shianya Ngabea², Princewill Leo Egba³

^1,3Department of Agricultural and Bioresource Engineering, Enugu State University of Science and Technology, 01660, Enugu, Nigeria
²Federal University Wukari, Nigeria

^♦Corresponding Author
Kenneth Chikwado Ugwu, Department of Agricultural and Bioresource Engineering, Enugu State University of Science and Technology, 01660, Enugu, Nigeria

ABSTRACT

The effect of material packages on the proximate composition and functional properties of guinea corn flour was determined. The results showed that the packaging materials and duration of storage significantly affect all the proximate parameters and functional properties of the stored guinea corn flour within 12 weeks of storage. An increase in ash content (1.98% to 2.42%, in HDPE, and 2.42% to 2.57% in PC), protein content (10.02% to 10.90%, in HDPE, 9.50% to 10.58% in PC and 10.00% to 10.52% in BPB) fat content (3.34% to 4.44%, in HDPE, 2.96% to 3.90% in PC and 3.23% to 3.91% in BPB), and crude fiber (2.94% to 3.30%, in HDPE, 2.83% to 3.48% in PC and 2.65% to 3.58% in BPB ) was discovered within 2 to 12 weeks of storage. The moisture content (8.48% to 5.34%, in HDPE, 6.87% to 5.61% in PC and 6.98% to 5.33% in BPB), and carbohydrate (69.66% to 46.07%, in HDPE, 65.91% to 48.02% in PC and 70.90% to 47.88% in BPB) decrease within the storage period. The bulk density, swelling power, water absorption capacity, oil absorption capacity, solubility index and dispersibility of guinea corn flour decreases in PC, HDPE and BPB from 2 to 12 weeks of storage except in bulk density that had an increase in both HDPE and BPB (0.71g/ml in 2 weeks to 0.75 g/ml in 12-weeks and 0.60 g/ml in 2 weeks to 0.71g/ml in12 weeks) and also water absorption capacity and solubility index that had an increase only in BPB(81.33% to 101.27% and14.97% to 15.11% from 2 to 12 weeks respectively) within the storage period. Based on the results of the study, it was discovered that shelf life of guinea corn flour was dependent on the functional properties and proximate composition of the flour, packaging materials and storage durations. The packaging materials had no significant effect on the bulk density and swelling power and had effect on proximate parameters of the stored guinea corn flour within 12 weeks. Plastic containers retained more moisture and carbohydrate contents than the other two packaging materials. The results showed that the brown paper bag (BPB) would be most effective for the shelf-life stability of guinea corn flour within the storage period.

Keywords: Effect, Packaging Materials, Storage, Proximate, Functional, Guinea Corn Flour

Discovery, 2026, 62, e15d3273

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Published: 25 June 2026