Storage Stability of Dakuwa

Abstract

The storage stability of dakuwa wasinvestigated. Dakuwa was prepared by malting and milling maize grains and ground nuts .Maize flour and ground nuts paste were mixed together in equal ratios with the addition of sugar and granulated red pepper. akuwa was packaged in low density and high ensity polyethylene bags and stored at 32 degrees centigrade for six months .Peroxide values , pH, and sensory properties of the dakuwa were determined monthly.The peroxide values of the samples increased continuously for four to five months and then decreased while the pH decreased all through the storage period.Changes in peroxide value and pH were lowest in the samples packaged in high density polyethylene .The mean scores for sensory properties of the samples decreased through out the period of storage. Dakuwa should be packaged in high density polyethylene bags and should not be stored formore than four months.