Performance Evaluation of Selected Packaging Materials on the Chemical Compositions and Consumer Acceptability of Roasted Groundnut Seeds Stored at Ambient Temperature

This study reports the performance of packaging materials used in the storage of roasted groundnuts under ambient temperature (282 C) in a 3x4 factorial experimental design. The groundnut samples, divided into four portions, were roasted with gari as heat medium. The groundnuts were separated from the medium and allowed to cool before packaging. The roasted groundnut seeds were analyzed as fresh (control), packaged in glass bottle, plastic bottle and low density polyethylene (LDPE) for four weeks. Proximate composition, anti-nutritional properties and sensory evaluation were carried out at weekly intervals. The result showed that packaging materials and storage duration had significant (p<0.05) effect on moisture, crude protein, ash and carbohydrate contents of the roasted groundnuts while significant (p>0.05) change was not observed in crude fat and fibre contents. The highest moisture content was observed in roasted groundnut packaged in LDPE while the glass bottle had the least value. Roasting gradually reduced the selected anti-nutrients (oxalate, phytate, tannin and HCN) of the raw groundnut seeds in conjunction with the packaging materials and storage duration. Sensory acceptability scores for roasted groundnuts stored in glass bottle were the highest when compared with other packaging materials. The glass bottle may be recommended as a choice packaging material for commercial storage of roasted groundnuts for all-round availability and utilization.