Year: 2013 | Month: June | Volume 3 | Issue 1
Effect of Packaging Materials and Storage Conditions on Bio chemical and Microbial profile of Mung Bean Warrian (Indigenous Fermented Food)
Abstract: <div>Mung bean warrian were prepared by blending black gram flour with mung bean flour. These are relished equally along with other types of warrian around the world export potential of these products has been marred by microbial spoilage during transportation and storage. The growth of proteolytic bacteria, effect of packaging materials and storage conditions were studied in mung bean flour blended warrian over the year and compared with control traditional black gram flour warrian. The results revealed more biochemical degradation of the product in the third quarter of the year in (rainy, hot and humid weather) when proteolytic count was the highest. As compared to the control samples, the pH (4.2), reducing sugar (8.5 mg g-1) and total proteins (22.4 %) were reduced highly in the third quarter</div><div>while values for total solids (18.5%), soluble proteins (35.5 mg g-1), free amino acids (45.2 ìg g-1) and proteinase activity (7.4 IU g-1) were increased. Out of the different packaging materials (paper, low density polythene (LDPE), tin containers, glass containers, aluminium laminates, and PET (Polyethylene terephthalate) jars employed Aluminium (Al) laminates (0.035 – 0.096%) and PET jars showed negligible moisture pick up (0.033 – 0.091%) from the environment while the paper packages picked up the highest moisture (8.2 – 13.9%). The proteolytic count showed similar trend with moisture pick up, highest in paper packages (4.25 – 4.75 Log10 CFU) and lowest in Al laminates and PET jars (3.90 – 3.95 Log10 CFU).The study showed that proteolytic bacteria in mung bean flour blended warrian grow</div><div>better in hot and humid conditions resulting in the flavor changes in the product. PET jars and Aluminium laminates were suitable the best packaging and storage material for mung bean flour blended warrian.</div>
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