Effect of Wrapping Leaves on Fungal Growth, Proximate Composition and Shelf Life of Solid Pap in Ibadan, Nigeria

Solid pap is a common gel-like traditional fermented food made from maize (Zea mays) in Nigeria. Packaging plays a crucial role in preserving food quality by preventing fungal, chemical, or physical deterioration. This study evaluated the impact of different leaves on fungal growth and the proximate composition of pap. Samples were wrapped with Miracle Berry (Thaumatococcus daniellii), Megaphrynium macrostachyum, Teak (Tectona grandis) and Banana leaves (Musa paradisiaca). Proximate and fungal analyses were conducted on day 0 and day 4 of storage. Fresh pap had 81.87% moisture, 2.47% ash, 1.20% crude fiber, 0.83% crude fat, 9.68% protein and 18.20% dry matter. Moisture content decreased during storage, with T. grandis showing the highest reduction from 81.87% to 0.41%, 82.23% to 23% in M. macrostachyum leaf, 84.52% to 1.40% in M. paradiosiaca leaf and 82.27% to 0.43% in T. daniellii leaf. T. grandis wrapped pap also had the highest proximate composition. Fungal species such as Aspergillus, Penicillium notatum, Neurospora, Rhizopus stolonifera, and Fusarium increased significantly over time. However, pap wrapped in T. daniellii was least susceptible to microbial contamination and best preserved the nutrients. The study suggests discouraging the use of M. macrostachyum, M. paradisiaca and T. grandis leaves for wrapping solid pap due to higher susceptibility to fungal contamination which leads to deterioration of quality.