Effects of different packaging materials coated with aloe vera extract on the microbial quality of African breadfruit flour (treculia africana) during storage
Antimicrobials in food packaging are used to enhance quality and safety by reducing surface contamination of pro
cessed food. This study investigated the effects of Aloe vera-coated packaging materials on the microbial quality charac
teristics of breadfruit flour. Breadfruit flour was packaged in Jute bag (JB), Cali-co bag (CB), low-density Polyethylene
in Brown paper (LDPEBP) and they were compared with control. Samples were analyzed for changes in microbiological
(total colony count and total fungal count) and moisture content, stored at an ambient temperature of 25 ± 2 ℃ during
storage at intervals of 12 weeks. Packaging significantly (p < 0.05) affected the moisture content and microbiological
of breadfruit flour during storage. The moisture content, total colony count, and total fungi count significantly (p < 0.05)
increased as the storage time increased. The sample packaged in Brown paper (BP) were more acceptable than those in
other packaging materials.
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