Effect of Packaging Materials on the Shelf Life of Chin-Chin Produced in Lagos

Chin-chin, a fried wheat-based snack popular across Nigeria, is produced at significant volumes in Lagos by both large and small-scale manufacturers. Adequate packaging is critical for maintaining product quality during distribution and retail. This study evaluates the effect of four packaging materials, namely low-density polyethylene, oriented polypropylene, metallised polypropylene, and paperboard carton, on the shelf life and quality of chin-chin produced at a standardised formulation. Quality parameters including moisture content, peroxide value, texture (measured by a texture analyser), and sensory acceptability were evaluated at two-week intervals over twelve weeks of storage at ambient temperature in Lagos. Microbial load was also assessed at weeks 4, 8, and 12. Results indicated that metallised polypropylene packaging provided the best moisture barrier and the lowest peroxide value increase over the storage period, maintaining sensory acceptability scores above 6.5 on a nine-point hedonic scale through week 10. Low-density polyethylene performed least effectively, with significant moisture gain and rancidity development by week 6. The study draws on recent packaging engineering literature for fried snack products in tropical climates. Findings provide practical guidance for Lagos-based chin-chin producers on the selection of cost-effective packaging materials to extend commercial shelf life and reduce post-production losses. Keywords: chin-chin, packaging, shelf life, peroxide value, Lagos