Possible short term storage effect on some chemical properties of locally processed turmeric powder in South-eastern Nigeria

Etudaiye H. Adinoyi, Ukpabi U.

Abstract

Fresh mother Turmeric rhizomes of NCl 14 variety were randomly harvested and processed into turmeric powders., The turmeric samples were oven dried at different temperatures of 50◦C, 60◦C and 70◦C. The packaging materials used were polyethylene, polypropylene and transparent glass bottles. Samples were stored at room temperature of 27±2.0 while storage period lasted for 6 weeks. Selected physico-chemical analyses (moisture, pH and colorimetric absorbance) were determined at 2 weeks interval. The results revealed that drying turmeric at 50◦C, 60◦C and 70◦C and with the mentioned packaging materials maintained their qualities in terms of pH and absorbance. This study recommends 4 weeks storage period for the packaged experimental samples under ambient conditions. Moisture contents were found to significantly increase at 6 weeks storage period under room temperature. Increase in moisture may cause spoilage due to microbes as days of storage extend.