COSTING, PACKAGING AND SHELF LIFE OF BANGA SOUP

ABSTRACT

This research was conducted to investigate the shelf life of Banga soup and explore the potential of different packaging methods in extending its shelf life, the experiment was undertaken in the main Laboratory of Faculty of Agriculture in Ugbowo Campus, University of Benin (Uniben), Edo State, Nigeria. From the analysis of the preparations we attained eighteen (18) Jars of banga soup, and out of the eighteen (18) Jas, six (6) were assigned to room temperature which is 27-32⁰c then another six (6) Jars were assigned refrigerator at a temperature of 47⁰c, and another six (6) were assigned to freezer at 0⁰c. The total duration of the experiment of banga soup preservation and packaging was for 25days and we kept coming every week to observe the different Jars of the banga soup to check for the shelf life of the soup at different room temperature in the experiment. And for the different room temperature we observed a change in the colour, texture and smell of the banga soup. For the colour changed in open table at room temperature, there was a change in the colour but there was no change at refrigerator and Freezed colour changed in the banga soup, the texture for open table result shows by visual observation that the soup became watery, while for the refrigerator there was no change, however for freezed stored soup became frozen, and also the result for the smell of the stored banga soup under open table had a rotten smell, for refrigerator the shelf life was retained and for freezed it was observed visually that the shelf life was retained because when brought out the stored banga soup was retained.