Physicochemical stability, microbial growth, and sensory quality of teff flour as affected by packaging materials during storage
Suleyman Mifta Awol, Chala G. Kuyu, Tizazu Yirga Bereka
Abstract
The study evaluated the potential of four packaging materials (woven polypropylene bag, paper bag, Perdue Improved Crops Storage (PICS) bag, and polypropylene bag + low-density polyethylene bag) in preserving physicochemical, microbial, and sensory quality of teff flour over six months of storage at room temperature (14.8−26.80 °C). Results showed that hermetic packaging materials, specifically Purdue Improved Crop Storage (PICS) and Polypropylene bag + low-density Polyethylene (PP + LDPE), were the most effective in maintaining flour quality compared to non-hermetic options such as woven polypropylene bag (PP) and paper bag. As storage duration increased, there was a gradual decline in physicochemical quality, even if to varying degrees depending on the packaging material.Hermetic packaging materials (PICS and polypropylene bag + Low-density polyethylene bag) were the most effective in maintaining the quality of teff flour over time, resulting in minimal nutritional loss (0.12%–3.46%), reduced microbial growth, and preserved functional and sensory properties. On the contrary, non-hermetic packaging materials (woven polypropylene and paper bags) resulted in a higher nutritional loss (2.02%–4.62%) and significantly affected teff flour's functional and sensory properties. Therefore, the study recommends using hermetic packaging materials for better stability and quality of teff flour.