Application of Modified Atmosphere Packaging in Extending the Shelf Life of Processed Yam Flour in Oyo State

Processed yam flour, popularly known as elubo, is a widely consumed food product in South West Nigeria, used primarily for the preparation of amala. Despite its commercial importance, shelf life limitations due to moisture absorption, insect infestation, and lipid oxidation pose significant challenges to producers. Modified atmosphere packaging, which replaces the air within packages with controlled gas mixtures, offers a promising solution for extending shelf life of starchy products. This study investigated the application of modified atmosphere packaging using nitrogen (100 percent), carbon dioxide (100 percent), and a nitrogen:carbon dioxide mix (70:30) compared to conventional polyethylene packaging in preserving yam flour quality over sixteen weeks. Yam flour was produced from Dioscorea rotundata sourced in Saki, Oyo State. Quality parameters monitored at four-week intervals included moisture content, peroxide value, colour, bulk density, total viable count, and sensory acceptability. Results showed that modified atmosphere packaging with 70:30 nitrogen:carbon dioxide significantly suppressed microbial growth, maintained moisture content below 12 percent, and reduced peroxide value development compared to conventional packaging throughout the storage period. Sensory scores remained acceptable for up to twelve weeks in the best-performing treatment. The study recommends the adoption of nitrogen:carbon dioxide modified atmosphere packaging for commercial yam flour packaging operations in South West Nigeria. Keywords: modified atmosphere packaging, yam flour, shelf life, food preservation, Oyo State.