Determination of Moisture Sorption Isotherm of Ighu from Different Cassava Varieties and Accelerated Shelf Life Storage in Different Packaging Materials

Authors

  • Adindu Linus-Chibuezeh ORCiD Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike (440101), Nigeria
  • Chidiamara Onyinyechi Adindu-Linus ORCiD Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike (440101), Nigeria
  • Kelechi Ikwuakolam Chibuezeh-Linus ORCiD Department of Chemistry, Imo State University, Owerri, Imo State, Nigeria
  • Amarachcukwu Margaret Chimenta Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike (440101), Nigeria
  • Glory Chiamaka Anwuacha Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike (440101), Nigeria
  • Maduebibisi Ofo Iwe ORCiD Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike (440101), Nigeria
  • Titus Ugochukwu Nwabueze ORCiD Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike (440101), Nigeria

Keywords:

Abacha, apparent surface area of solvent, Ighu, improved cassava, shelf life simulation

Abstract

Objective: This study was designed to investigate how different indigenous processing methods of Isuochi and Udi, along with relative humidity and packaging type, affected the moisture sorption behavior and shelf life of Ighu made from improved cassava varieties from TME 419 and TMS 070072.

Materials and Methods: Shelf life of Ighu was also studied in Low Densities Polyethylene (LDPE), High Densities Polyethylene (HDPE) and laminated nylon packaging materials using the accelerated shelf life prediction method. The influence of storage temperature and relative humidity on the product's Equilibrium Moisture Content (EMC) was evaluated using the static gravimetric method at water activity levels of 0.08 to 0.01. Equilibrium moisture content was determined by static gravimetric method at water activity levels of 0.08 to 0.1 in an airtight container. The experimental data were fitted to four common isotherm models of Brunauer-Emmet-Teller (BET), Guggenheim-Anderson-de Boer (GAB), Oswin, and Halsey. Additionally, water vapor transmission rate and permeability coefficients for each packaging type were measured at 30°C and varying relative humidity levels of 20.16 to 90.70.

Results: Results showed a direct relationship between EMC and increasing water activity, with sorption curves exhibiting typical sigmoid (Type II) shapes. BET provided the best fit among the models. Laminated nylon demonstrated the lowest WVTR values of 0.048 to 2.250 g H2O/day/m2 compared to 1.201 to 4.011 g H2O/day/m2 (LDPE) and 0.240 to 2.391 g H2O/day/m2 (HDPE) for other materials. Results of moisture sorption isotherm study also showed that EMCs of Ighu directly increased with water activity (aw) at specific temperatures for both methods. The results also revealed that Ighu exhibited an isotherm with a sigmoid (type II) shape, while BET model showed more goodness of fit than other models to clarify adsorption isotherm behaviour of Ighu.

Conclusion: Processing methods and varietal differences had significant effect on equilibrium moisture content of the products studied and storing Ighu in laminated nylon at RH of 20-33% will last up to 10 years.

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Published

2025-07-29

Issue

Vol. 1 (2025)

Section

Research Article

License

Copyright (c) 2025 Adindu Linus-Chibuezeh, Chidiamara Onyinyechi Adindu-Linus , Kelechi Ikwuakolam Chibuezeh-Linus, Amarachcukwu Margaret Chimenta, Glory Chiamaka Anwuacha, Maduebibisi Ofo Iwe, Titus Ugochukwu Nwabueze

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

How to Cite

1.
Linus-Chibuezeh A, Adindu-Linus CO, Chibuezeh-Linus KI, Chimenta AM, Anwuacha GC, Iwe MO, et al. Determination of Moisture Sorption Isotherm of Ighu from Different Cassava Varieties and Accelerated Shelf Life Storage in Different Packaging Materials. J. Food Sci. Food Prod. [Internet]. 2025 Jul. 29 [cited 2025 Jul. 31];1:7-17. Available from: https://acadpub.com/jfsfp/article/view/determination-of-moisture-sorption-isotherm-of-ighu-from-different-cassava-varieties-and-accelerated-shelf-life-storage-in-different-packaging-materials