₦airaland Forum

I have a research project on how to chemically preserve Pap (akamu or Ogi) for six months. Pls who have an idea on the right preservative(s) for this product and the mixing formula?
Please note that I don't mean putting it into fridge freezer, or water but with preservative chemicals.
Thanks in anticipation of your assistance.

MrValthegreat:
I have a research project on how to chemically preserve Pap (akamu or Ogi) for six months. Pls who have an idea on the right preservative(s) for this product and the mixing formula?
Please note that I don't mean putting it into fridge freezer, or water but with preservative chemicals.
Thanks in anticipation of your assistance.

Na already-made pap??

I don't know the kind you are talking about but the one i do stays for more than 6 months.... All i do is to buy the corn.... Sun dry it till it's very dry to the extent that you can break it like stick... Then i ground it...put it inside a container.... An air tight container... Use spoon to scoop any amount you want and make it like custard.... Or
This one my grandma taught me but I'm not sure of the months but it stayed 2 months with me... All you need to do is to buy the corn... Soak it and grind it... Don't bother to fitter it... Leave it that way and always change the water every morning.... It works too but not up to 6 months....

Doradorwa:
I don't know the kind you are talking about but the one i do stays for more than 6 months.... All i do is to buy the corn.... Sun dry it till it's very dry to the extent that you can break it like stick... Then i ground it...put it inside a container.... An air tight container... Use spoon to scoop any amount you want and make it like custard.... Or
This one my grandma taught me but I'm not sure of the months but it stayed 2 months with me... All you need to do is to buy the corn... Soak it and grind it... Don't bother to fitter it... Leave it that way and always change the water every morning.... It works too but not up to 6 months....

op, she has said it all. store in air tight container. na so joseph do ooo, he stored it for 7 years

There is where is called bacteriocin..... The use of micro organisms to extend the shelf life of a product and it generally regarded as safe by regulatory bodies

Doradorwa:
I don't know the kind you are talking about but the one i do stays for more than 6 months.... All i do is to buy the corn.... Sun dry it till it's very dry to the extent that you can break it like stick... Then i ground it...put it inside a container.... An air tight container... Use spoon to scoop any amount you want and make it like custard.... Or
This one my grandma taught me but I'm not sure of the months but it stayed 2 months with me... All you need to do is to buy the corn... Soak it and grind it... Don't bother to fitter it... Leave it that way and always change the water every morning.... It works too but not up to 6 months....

Thanks so much for this, it is really revealing.
But in this case, the research expectations is for me to arrive at the possible way of using chemicals to extend the shelf life of fully processed Pap such that the commercial value of the product can be improved.

sandlakes14:
There is where is called bacteriocin..... The use of micro organisms to extend the shelf life of a product and it generally regarded as safe by regulatory bodies

Thanks so much, this is more like what I am looking for. please can you expanxiate on this? is there any directly applicable chemical or preservative that you know I can directly use for this?
Thanks in anticipation of your respone

sandlakes14:
There is where is called bacteriocin..... The use of micro organisms to extend the shelf life of a product and it generally regarded as safe by regulatory bodies

Thanks so much, this is more like what I am looking for. Please can you expanxiate further? do you know any directly applicable preservative I can apply to achieve this?

Thanks in anticipation of your response

MrValthegreat:
Thanks so much for this, it is really revealing.
But in this case, the research expectations is for me to arrive at the possible way of using chemicals to extend the shelf life of fully processed Pap such that the commercial value of the product can be improved.

Well I'm a political scientist... I don't do chemicals.... I hope you'll find the answer you are looking for

Please who has an add?

Turn it to powder. Dry it under low heat and then blend the dried product.