Assessment and Characterization of Residual Concentrations from Some Cook-in Food Packages Utilized in Nigeria – ‘Moi-Moi’: A Case Study

Aim: To assess the magnitude and safety of migrants from three cook-in food packaging materials (plantain leaf, polyethylene film aluminium foil) into cooked ‘moi-moi’.
 Methodology: The ‘moi-moi’ was prepared, packaged in different to doneness. Analyses possible were carried out using standard methods. Raw paste samples analysed for associated material on day zero 3 frozen storage. Proximate composition sensory evaluation as affected by also conducted. Data obtained analyzed two-way analysis variance (ANOVA) means separated Duncan's New Multiple Range Test (DNMRT).
 Results: Results showed that heavy metals originally present foil plantain leaf gained entrance same pesticide residue leaf. Phthalates some volatile organic compounds found migrate ‘moi-moi’. proximate compositions had highest value ash (9.14%), fibre (3.95%) protein (21.41%) followed with 6.47% 1.34% fibre. results no significant differences taste, after taste perception, mouthfeel general acceptability among O (the cooked). Nonetheless, (3 days storage), appearance, mouthfeel, aroma, existed except perception.
 Conclusion: concentrations all increase contact time but below limits stipulated WHO, Codex Alimentarius JECFA even