THE MOISTURE CONTENT, VISCOSITY, SOLUBILITY, SWELLING AND MICROBIAL ANALYSIS OF A PRESCHOOL CHILDREN’S HOMEMADE FOOD AT VARIOUS STORAGE PERIODS

Abstract

This study investigated the attributes dynamics of preschool children’s homemade food by analyzing its moisture content, viscosity, solubility, swelling behaviour, and microbial composition across different storage periods. This is important as it helps to determine the shelf life and rheological properties of food in order to ensure safety, nutrition, and quality because preschool children rely on nutritious and safe meals to support their growth and development, making it essential to understand how homemade food changes during storage. When children's food is left out for too long, it may contain harmful microorganisms that can cause food poisoning. The Rheological characteristics of the homemade food over three storage periods were analyzed for moisture content, viscosity, solubility, swelling, microbial levels and coefficient of variation using standard laboratory method. The findings revealed % moisture content (4.51, 4.41, 3.83, 3.83, 4.12 and 7.27), % viscosity (45.34, 45.44, 45.32, 45.29 and 0.14), % solubility (85.02, 85.16, 84.98, 85.37, and 0.21), % swelling (50.24, 50.01, 51.26, 51.49 and 1.45) % coefficient of variation respectively. Microbial analysis of the preschoolers' homemade food over three storage periods indicated nill for most parameters except for Coliform and Yeast/mould counts which showed 0.20x102 with 0.00 % coefficient of variation for all the stages. These findings showed consistent rheological properties of the food over three storage periods, with low percentage variation coefficients indicating reliability. The microbial analysis indicated minimal coliform and yeast/mold counts. Based on the results, it was concluded that the food is safe for preschooler to consume within a 9-month period. Therefore, storing the homemade food for preschoolers for up to 9 months is recommended.