Effect of Storage Conditions on the Shelf Life and Quality of Plantain Chips Produced in Uyo, Akwa Ibom State

Plantain chips are a popular snack product across Nigeria, offering relatively extended shelf life compared to fresh plantain. However, improper packaging and storage conditions frequently lead to accelerated quality deterioration, resulting in economic losses for small-scale producers. This study evaluated the effect of storage conditions, including storage duration (0, 2, 4, 6, and 8 weeks), packaging type (polyethylene bags and aluminium foil-lined bags), and temperature (ambient at 28 degrees Celsius and refrigerated at 4 degrees Celsius), on the physicochemical and sensory quality of plantain chips produced in Uyo, Akwa Ibom State. Chips were prepared from unripe plantain using a deep-frying protocol and stored under each condition. Parameters assessed included moisture content, peroxide value, free fatty acid content, crispness, colour, and sensory acceptability. Results showed that aluminium foil-lined packaging combined with refrigerated storage significantly extended shelf life to eight weeks with acceptable peroxide values below 5 meq per kg and moisture content below 4 percent. Polyethylene-packaged chips stored at ambient temperature showed significant rancidity development and loss of crispness by week four. Sensory scores declined sharply in ambient-stored samples after week two. The study recommends aluminium foil packaging for commercial plantain chip producers in South South Nigeria seeking to achieve extended retail shelf life. Keywords: plantain chips, storage, packaging, shelf life, Akwa Ibom.