| “DodoIkire”is an example of traditional snack commonly consumed in western part of Nigeria. Effects of storage packaging modes and durations on its microbiological quality and sensory attributes at room temperature were investigated. Samples were collected from commercial sellers inIkire,Apomu and Ikoyi Towns. They were packaged and stored at room temperature (28±2ºC) in three different materials namely; Open storage in disposable cup (OS), low density nylon(LD) and high density polyethylene(HD) for a month.A sample of DodoIkire was prepared in the Food processing Laboratory of Wesley university of Technology, Ondo, to serve as Control. Total viable counts and fungi counts were conducted at intervals of two weeks using pour plate method. Sensory... |
