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Possible short term storage effect on some chemical properties of locally processed turmeric powder in South-eastern Nigeria

Fresh mother Turmeric rhizomes of NCl 14 variety were randomly harvested and processed into turmeric powders., The turmeric samples were oven dried at different temperatures of 50◦C, 60◦C and 70◦C. The packaging materials used were polyethylene, polypropylene and transparent glass bottles. Samples were stored at room temperature of 27±2.0 while storage period lasted for 6 weeks. Selected physico-chemical analyses (moisture, pH and colorimetric absorbance) were determined at 2 weeks interval. The results revealed that drying turmeric at 50◦C, 60◦C and 70◦C and with the mentioned packaging materials maintained their qualities in terms of pH and absorbance. This study recommends 4 weeks storage period for the packaged experimental samples under ambient conditions. Moisture contents were found to significantly increase at 6 weeks storage period under room temperature. Increase in moisture may cause spoilage due to microbes as days of storage extend.

Author(s): Etudaiye H. Adinoyi, Ukpabi U. Joseph, Chukwuma S. and Olojede O. Adeyemi

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