Plant Gene and Trait 2026, Vol.17, No.4, 255-263 http://genbreedpublisher.com/index.php/pgt 257 Table 1 The vitamin contents of the packaged and stored plantain flour compared with the baseline Packaging Material Vitamin A Vitamin B6 Vitamin B9 Baseline 7692.74 ±13.03c 24.51 ±0.54e 55.63 ±1.33e TLP 4147.03 ±99.33b 6.15 ±0.10a 22.50 ±0.54c THP 3929.31 ±94.11b 9.72 ±0.19c 26.09 ±0.63d BLP 4033.99 ±96.59b 8.78 ±0.16b 15.23 ±0.37b BHP 3587.18 ±85.92a 10.77 ±0.21d 11.94 ±0.29a Note: Means followed by the same superscript letter within the same column are not significantly different (P > 0.05) according to Duncan’s multiple range test. TLP: Transparent Low-Density Polyethylene, THP: Transparent High-Density Polyethylene, BLP: Black Low-Density Polyethylene, BHP: Black High-Density Polyethylene Figure 1 The DPPH content of the packaged and stored plantain flour compared with the baseline Image caption: Bars with the same superscript letter are not significantly different (P > 0.05) according to Duncan’s multiple range test. TLP: Transparent Low-Density Polyethylene, THP: Transparent High-Density Polyethylene, BLP: Black Low-Density Polyethylene, BHP: Black High-Density Polyethylene The phenolic content of the stored flour varied across the packing material and was significantly lower when compared with the phenolic content of the baseline (flour before packaging and storage). At 4 weeks of storage, flour stored in TLP, THP, BLP and BHP recorded values of 36.86, 54.98, 44.23 and 66.34 mg/kg respectively (Figure 2). Figure 2 The Phenol content of the packaged and stored plantain flour compared with the baseline Image caption: Bars with the same superscript letter are not significantly different (P > 0.05) according to Duncan’s multiple range test. TLP: Transparent Low-Density Polyethylene, THP: Transparent High-Density Polyethylene, BLP: Black Low-Density Polyethylene, BHP: Black High-Density Polyethylene
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