Shelf-Life Stability of Fortified Plantain Chips Packaged in Different Materials for Extended Use in Hospitality Industries
OLOYEDE A. O.
Department of Consumer and Home Economics Science, Ladoke Akintola University of Technology, Oyo State, Nigeria.
AJANI, F.
Wildlife and Ecotourism Management Department, University of Ibadan, Ibadan, Nigeria
OLUSOLA O. O.
Department of Animal Science, University of Ibadan, Ibadan, Nigeria.
ADELAKUN M.A.
Home Economics Education Department, Emmanuel Alayande University of Education Oyo, Nigeria.
OLARINDE R.O.
Department of Hospitality and Tourism Management, Ladoke Akintola University, Ogbomoso, Oyo State, Nigeria.
LAMEED A.A. *
Department of Hospitality and Tourism Management, Ladoke Akintola University, Ogbomoso, Oyo State, Nigeria.
ADEBIMPE F.M
Department of Consumer and Home Economics Science, Ladoke Akintola University of Technology, Oyo State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Background: Plantain chips are a popular snack in Nigeria, but their short shelf life and poor nutritional balance remain challenges. Frequent microbial contamination, rancidity of frying oils, and inadequate packaging compromise consumer safety and product stability. This study was designed to assess the effects of flour fortification, frying oils, and packaging on the nutritional quality and shelf life of plantain chips. The hypothesis was that high-barrier packaging combined with groundnut oil frying would significantly enhance stability compared to conventional practices.
Methods: A 3 × 3 × 2 factorial experimental design was employed, with three fortificant flours (pumpkin, soybean, and watermelon seed), three frying oils (vegetable, palm, and groundnut), and two packaging types (LDPE and metallized films). Proximate composition was determined using AOAC (2019) standards, and microbial counts were monitored over a 10-week storage period. Data were analyzed using three-way ANOVA with significance at p < 0.05.
Results: Fortified chips showed improved protein (up to 5.17%) and fibre (2.7%) contents at week 0. Moisture increased to 4.95% by week 8, coinciding with bacterial growth reaching 10.05 × 10⁵ CFU/g in LDPE packs. Chips fried in groundnut oil and stored in metallized films maintained fat stability (4.39%) and delayed microbial proliferation, extending shelf life by 2–3 weeks compared to LDPE-packaged samples.
Conclusion: Fortification improved nutritional quality, while groundnut oil and high-barrier packaging provided superior shelf stability. It is recommended that small-scale processors adopt these techniques to enhance product safety and market competitiveness.
Keywords: Plantain chips, fortification, shelf life, packaging, hospitality industry