Abstract

“Pupuru” is a fermented cassava product dried by smoking. This study, investigated the effects of packaging material on the quality of “pupuru” flour stored at ambient condition (30.5 ± 3°C; RH 76.5 ± 3%) for 24 weeks. Pupuru flour was packaged in polyvinyl chloride (CP), low density polyethylene (LDPE), high density polyethylene (HDPE) and polypropylene (PP). Uncovered polyvinyl chloride (UCP) was used as control. Stored samples were analyzed for changes in chemical (moisture content, pH, total titratable acidity (TTA), starch and amylose) and functional properties at two weeks interval, while pasting viscosity, microbiological (total plate (TPC) and    fungi counts) and sensory qualities were determined at 4 weeks interval during storage. Packaging significantly (p > 0.05) affected the chemical, functional, microbiological and sensory qualities of “pupuru” flour during storage. Moisture content, TTA and TPC increased linearly with storage period (R²= 0.76 - 0.99), while all other chemical, functional and pasting properties of “pupuru” flour decreased significantly (p > 0.05) except pasting time (5.60 - 5.46 min). The samples packaged in HDPE were more acceptable than those in other packaging materials and had the longest estimated shelf life.

Key words: Packaging material, quality, pupuru flour, storage, "pupuru".