Effect of Packaging Material on the Quality of Stored Couscous Produced from Acha, Spent Layer and Turmeric Flour Blends

Adekunle Jerome Ayo; Sewuese Phoebe Akaahan; Bem Gbuusu; Bedemi Bernice Emmanuel; Nguemo Dorcas Kundam

doi:10.5455/CUJOSTECH.260406

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Original Research
Online Published: 17 Jul 2026

CUJOSTECH. 0; 0(0):

doi: 10.5455/CUJOSTECH.260406

Effect of Packaging Material on the Quality of Stored Couscous Produced from Acha, Spent Layer and Turmeric Flour Blends

Adekunle Jerome Ayo, Sewuese Phoebe Akaahan, Bem Gbuusu, Bedemi Bernice Emmanuel, Nguemo Dorcas Kundam.

Abstract
This study investigates the production and storage stability of couscous formulated from acha flour, spent layer flour, and varying proportions of turmeric flour, focusing on the impact of packaging materials (low-density polyethylene [LDPE] and aluminum) on its nutritional and microbiological quality. Sensory evaluation showed that the couscous with 12% turmeric received the highest acceptability scores, with taste, aroma, and appearance, chewiness and general acceptabilty declining significantly (p<0.05) from 7.06 to 4.44, 6.94 to 5.44, 7.00 to 4.81, 7.13 to 5.88 and 7.50 to 5.38 respectively, as turmeric concentration increased. Total plate count (TPC), values ranged from 2.80 to 3.10 log(CFU/g) in LDPE and 2.80 to 3.09 log(CFU/g) in aluminum with no significant difference (p>0.05) between treatments. pH values ranging from 5.07 to 5.24 in LDPE and 5.07 to 5.22 in aluminum, with no significant alterations (p>0.05). Thiobarbituric acid (TBA) values ranged from 0.235 to 0.248 mg malondialdehyde/kg in LDPE and 0.235 to 0.247 mg malondialdehyde/kg in aluminum with no significant difference (p>0.05). Free fatty acid (FFA) increased from 0.10% to 0.19% in LDPE and from 0.10% to 0.18% in aluminum, with aluminum exhibiting lower values. For flours, In-vitro protein digestibility (IVPD) increased from 20.12% to 37.96% while in-vitro starch digestibility (IVSD) reduced from 10.70% to 20.12% while couscous IVPD and IVSD ranged from 40.77 to 26.52 and 11.16 to 22.81 % respectively with increased turmeric concentration (p<0.05). No fungal growth was detected in any samples throughout the storage period. Aluminum packaging proved more effective than LDPE in preserving couscous quality.

Key words: Couscous, acha, spent layer, turmeric, storage, packages

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How to Cite this Article

Pubmed Style

Ayo AJ, Akaahan SP, Gbuusu B, Emmanuel BB, Kundam ND. Effect of Packaging Material on the Quality of Stored Couscous Produced from Acha, Spent Layer and Turmeric Flour Blends. CUJOSTECH. Online First: 17 Jul, 2026. doi:10.5455/CUJOSTECH.260406

Web Style

Ayo AJ, Akaahan SP, Gbuusu B, Emmanuel BB, Kundam ND. Effect of Packaging Material on the Quality of Stored Couscous Produced from Acha, Spent Layer and Turmeric Flour Blends. https://www.cujostech.com.ng/?mno=273294 [Access: July 17, 2026]. doi:10.5455/CUJOSTECH.260406

AMA (American Medical Association) Style

Ayo AJ, Akaahan SP, Gbuusu B, Emmanuel BB, Kundam ND. Effect of Packaging Material on the Quality of Stored Couscous Produced from Acha, Spent Layer and Turmeric Flour Blends. CUJOSTECH. Online First: 17 Jul, 2026. doi:10.5455/CUJOSTECH.260406

Vancouver/ICMJE Style

Ayo AJ, Akaahan SP, Gbuusu B, Emmanuel BB, Kundam ND. Effect of Packaging Material on the Quality of Stored Couscous Produced from Acha, Spent Layer and Turmeric Flour Blends. CUJOSTECH, [cited July 17, 2026]; Online First: 17 Jul, 2026. doi:10.5455/CUJOSTECH.260406

Harvard Style

Ayo, A. J., Akaahan, . S. P., Gbuusu, . B., Emmanuel, . B. B. & Kundam, . N. D. (0) Effect of Packaging Material on the Quality of Stored Couscous Produced from Acha, Spent Layer and Turmeric Flour Blends. CUJOSTECH, Online First: 17 Jul, 2026. doi:10.5455/CUJOSTECH.260406

Turabian Style

Ayo, Adekunle Jerome, Sewuese Phoebe Akaahan, Bem Gbuusu, Bedemi Bernice Emmanuel, and Nguemo Dorcas Kundam. 0. Effect of Packaging Material on the Quality of Stored Couscous Produced from Acha, Spent Layer and Turmeric Flour Blends. Confluence University Journal of Science and Technology, Online First: 17 Jul, 2026. doi:10.5455/CUJOSTECH.260406

Chicago Style

Ayo, Adekunle Jerome, Sewuese Phoebe Akaahan, Bem Gbuusu, Bedemi Bernice Emmanuel, and Nguemo Dorcas Kundam. "Effect of Packaging Material on the Quality of Stored Couscous Produced from Acha, Spent Layer and Turmeric Flour Blends." Confluence University Journal of Science and Technology Online First: 17 Jul, 2026. doi:10.5455/CUJOSTECH.260406

MLA (The Modern Language Association) Style

APA (American Psychological Association) Style

Ayo, A. J., Akaahan, . S. P., Gbuusu, . B., Emmanuel, . B. B. & Kundam, . N. D. (0) Effect of Packaging Material on the Quality of Stored Couscous Produced from Acha, Spent Layer and Turmeric Flour Blends. Confluence University Journal of Science and Technology, Online First: 17 Jul, 2026. doi:10.5455/CUJOSTECH.260406

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