DOI: https://doi.org/10.36347/sajb.2024.v12i08.005

Pages: 262-270

Determining the shelf life and best preservation strategy for food products is crucial to guaranteeing their safety and nutritional value. This research aimed to assess the duration of post-weaning food made from senescent plantains, soybeans, maize, and fish may be stored, as well as the most effective means of preserving them. The approach included storing the pre-prepared instant flours at two different conditions: room temperature (30 ±2 °C) and in the refrigerator (4 °C) for a duration of six months. Physicochemical, biochemical, and microbiological studies were conducted on the flours at the time of their production, followed by two-month intervals until the end of the sixth month. The findings indicated that the ash content remained constant throughout the duration of the investigation. Nevertheless, no notable alterations were detected in the pH, titrable acidity, dry matter, protein, and fat composition. There was a clear discrepancy between the start of production and the end of the shelf-life investigation. However, the levels observed at the end of the trial were in line with the established standards for post-weaning baby food. Both during manufacture and at the end of the storage trial, the flours demonstrated good microbiological quality. Flours kept at room temperature had the most nutritional value, but those stored in the refrigerator were devoid of GAM, yeast, and mold starting from the fourth month of preservation. Flours stored in this way maintained their nutritional qualities and were appropriate for newborn nourishment even after six months of storage.