Effect of storage on physiochemical parameters and aflatoxin production in non-roasted chilli powder in local markets

Chilli (Capsicum annum) is used worldwide in seasoning, coloring and flavoring food. Chilli powder tends to degrade its physio-chemical composition considerably with storage. This study considered changes of physio chemical parameters during storage of dried Capsicum annum powder. The objective was to find the storage conditions which the deterioration of physio chemical parameters can be slackened. The parameters considered were moisture content, pH, color, ascorbic acids, total phenolics, antioxidant activity and total ash content of non-roasted chilli powder. Aflatoxins presence was also monitored qualitatively. Room temperature and average supermarket temperature were provided with three light settings; normal, direct and without light condition, providing six combined storage conditions for four months. The results depicted that favorable physio-chemical parameters given which were kept under different environmental condition such as moisture content of 7.52% gives in storage, ash contents around 6.8%, pH of 4.6, ascorbic acid amount of 41.48 mg 100 g^-1 and total phenolics of 48.02 mg 100 g^-1 (DW). The ASTA color value was 252.8 units. The mean IC50 value was found to be 2.28 μg 100 g^-1. The significant different is visible among treatment combinations of light condition, temperature and also between chilli powder packets from large scale producers (LS₁, LS₂ and LS₃) and small scale producers (SS₁, SS₂ and SS₃). Accordingly, the storage with no light condition at temperature of 22 – 24°C was concluded as the best storage condition which preserves the most quality attributes such as color, moisture content, ascorbic acid content, ash content, pH and gives required acidic range. Aflatoxin generation has not accelerated with given storage conditions during the study period.