Determination of Shelf Life of Instant Melon (Citrulluscolocynthis) Soup Powder for Working-Class Mothers in Lagos, Nigeria

Kemi Priscillia Ogbonna, Francisca Noyelum Onyeka and Blessing Ijeoma Attah
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Kemi Priscillia Ogbonna: International Journal of Home Economics, Hospitality and Allied Research, Postal: Department of Home Economics and Hospitality Management Education, University of Nigeria, Nsukka, Enugu State, Nigeria., https://www.ijhhr.org/
Francisca Noyelum Onyeka: International Journal of Home Economics, Hospitality and Allied Research, Postal: Department of Home Economics and Hospitality Management Education, University of Nigeria, Nsukka, Enugu State, Nigeria., https://www.ijhhr.org/
Blessing Ijeoma Attah: International Journal of Home Economics, Hospitality and Allied Research, Postal: Department of Home Economics and Hospitality Management Education, University of Nigeria, Nsukka, Enugu State, Nigeria., https://www.ijhhr.org/

International Journal of Home Economics, Hospitality and Allied Research, 2023, vol. 2, issue 2, 81-94

Abstract: The study developed and determined instant melon (Citrulluscolocynthis) soup powder’s shelf life for working-class mothers in Lagos, Nigeria. The study adopted research and development design. The population for the study was 2,077. The sample size for the study was 341. This consisted of three groups made up of 25 lecturers, 192 mothers working in banks and 124 mothers working. Seven sets of instruments were used for data collection. Data was analyzed using mean and standard deviation for the research questions. Findings of the study indicated that the shelf life determinants included free fatty acid (FFA), moisture content and total viable count measured over a period of 22 weeks. From the analysis, FFA content slightly appreciated over the weeks; from 0.60 at the start to 0.7 5 at 4weeks; 0.86 at 8weeks; 0.95 at 12 weeks; 1.70 at 16 weeks and 4.06 at 22 weeks. The analysis showed that the moisture content of the developed melon soup powder slightly decreased over the weeks; from 9.41 at the start to 9.30 at 4 weeks; 9.00 at 8 weeks; 8.82 at 12 weeks; 8.60 at 16 weeks and 8.30 at 22 weeks. The total viable count (TVC) of the developed melon soup powder increased over the weeks. At the start of the experiment, the TVC of the developed melon soup powder was 8; TVC increased to 10 at 4 weeks; 14 at 8 weeks; 15 at 12 weeks; 18 at 16 weeks and 29 at 22 weeks.

Keywords: Free Fatty Acid; Melon; Shelf Life; Soup Powder; Working-Class Mothers (search for similar items in EconPapers)
JEL-codes: A00 (search for similar items in EconPapers)
Date: 2023
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