MICROBIOLOGICAL SAFETY AND SENSORY ATTRIBUTES OF GARI IN SELECTED PACKAGING MATERIALS

The effect of some selected plastic packaging materials on the microbial deterioration and sensory acceptability of packaged gari was investigated. Freshly prepared gari were packaged in polyester, polypropylene and hessian bags, with unpackaged samples in open container as a control. The gari samples were stored for six months at 16.0-34.5oC, 48.6-80.5% RH. The results showed that the total viable fungal count increased from about 1 to 56 x 104cfug-1, 49 x104, 95 x 104cfug-1 and 220 x 104cfug-1 while the total viable bacterial count also increased from about 1 to 10 x 104, 15 x 104, 30 x 104cfug-1 and 50 x 104cfug-1 in polyester, polypropylene, hessian bags and unpackaged samples respectively. The microbial loads at theend of storage periods were significantly different (p<0.05) from the initial values but within acceptable limits except, for the unpackaged gari which had become unacceptable. The overall sensory scores of gari in polyester and polypropylene bags indicated acceptability, while gari in hessian bag was not acceptable at the end of storage period. It is therefore recommended that gari should not be stored for more than three months when packaged in hessian bag since consumption of gari stored beyond this period may constitute health hazards. Gari packaged in polyester and polypropylene bags could still be microbiologically safe and sensorially acceptable for up to six months, while gari should not be stored unpackaged.