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Research Article Open access CC BY 4.0

Assessment and Characterization of Residual Concentrations from Some Cook-in Food Packages Utilized in Nigeria – ‘Moi-Moi’: A Case Study

Iguh, Blessing Ngozi, Bede, Evelyn Njideka, Akanbi, Magdalene Nkeiru

Asian Food Science Journal · pp. 1–10 · Published 20 Mar 2023

10.9734/afsj/2023/v22i3621

Abstract

Aim: To assess the magnitude and safety of migrants from three cook-in food packaging materials (plantain leaf, polyethylene film and aluminium foil) into cooked ‘moi-moi’. Methodology: The ‘moi-moi’ was prepared, packaged in three different packaging materials and cooked to doneness. Analyses of possible migrants from the packaging materials were carried out using standard methods. Raw ‘moi-moi’ paste and cooked ‘moi-moi’ samples were analysed for migrants from associated packaging material on day zero and day 3 of frozen storage. Proximate composition and sensory evaluation as affected by the packaging materials were also conducted. Data obtained were analyzed using two-way analysis of variance (ANOVA) and the means separated by Duncan's New Multiple Range Test (DNMRT). Results: Results obtained showed that the heavy metals originally present in the aluminium foil and plantain leaf gained entrance into the cooked ‘moi-moi’ and the same was the pesticide residue from the plantain leaf. Phthalates and some volatile organic compounds were found to migrate from polyethylene film into the cooked ‘moi-moi’. The proximate compositions showed that the ‘moi-moi’ cooked in plantain leaf had the highest value in ash (9.14%), fibre (3.95%) and protein (21.41%) followed by that in aluminium foil with 6.47% in ash and 1.34% in fibre. The sensory results showed no significant differences in taste, after taste perception, mouthfeel and general acceptability among the ‘moi-moi’ samples cooked in the different packaging materials on day O (the day ‘moi-moi’ was cooked). Nonetheless, on day 3 (3 days frozen storage), significant differences in appearance, mouthfeel, aroma, and general acceptability of the ‘moi-moi’ samples existed except in after taste perception. Conclusion: The concentrations of all the migrants were found to increase with increase in contact time but were all below the safety limits stipulated by WHO, Codex Alimentarius and JECFA even on day 3 of frozen storage.

Packaging materials migrants moi-moi’ cook-in packaging

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