Authors : Abdullahi, D. M. Kirawa; Tame V. T.; Jakusko B. B.; Gungula D. T.; Filli K. B.; Ahmed A. D.; Al-kassim M.; Giro Y. D.; Hussein J.; Kaspsiya J.; Ahmad A.; Akpam C.H.

Volume/Issue : Volume 11 - 2026, Issue 4 - April

Google Scholar : https://tinyurl.com/4drmw43r

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DOI : https://doi.org/10.38124/ijisrt/26apr1935

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Abstract : This study was carried out to determine the effects of drying methods (sun, solar and oven) and packaging materials (glass bottle, corn-starch, plastic and polyethylene) on the protein and carbohydrate content of mango chips stored for four months. Kieth and Julie varieties of mango were obtained from Sebore Farms in the Mayo Belwa Local Government Area of Adamawa State, Nigeria and from the orchard of Modibbo Adama University, Yola. After washing, pre-cooling, blanching, and chips preparation at the Department of Crop Production and Horticulture at MAU, the samples were weighed and then dried in the open sun, solar cabinet dryer, and oven at temperatures of 31.69°C, RH 58.41%, 32.650C, RH 56.19%, and 70°C, respectively. The effects of drying methods and packaging materials on the nutritional value of dried mango chips were determined using protein and carbohydrate content as parameters. The experimental design was a split-split plot with three replications. Data collected were subjected to Analysis of variance using Genstat Discovery Edition software, and the means separated using Least Significant Difference (LSD) at 5% level of probability (P≤0.01). The results indicated that oven-dried samples had higher concentrations of retained nutrients than solar and sun-dried samples, both before and after the commencement of storage, while glass bottle packaging material retained the highest percentage of nutrients compared to corn, starch plastic, and polyethylene packaging materials. Therefore, when choosing drying methods and packaging materials for food products, it is necessary to give attention and careful consideration to factors that are detrimental to maintenance of quality and integrity of food materials during storage, especially moisture and air (gasses); as these will impact on shelf-life, safety and quality of stored products.

Keywords : Effects, Drying, Packaging, Safety, Quality and Shelf-Life.

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