Stockage d’un produit dérivé de soja (Amonsoja séché) conditionné au Bénin : évaluation de la stabilité dans deux types d’emballage

The objective of the study was to evaluate the stability of dried Amonsoja packaged in two types of packaging: doypack and plastic jars, during six weeks of storage at room temperature, with assessments every two weeks, using single-use and multi-use modes. Physical-chemical, microbiological, and sensory characteristics, as well as rehydration capacity, were assessed. Storage had a significant impact (p < 0.05) on all physical-chemical characteristics of Amonsoja packaged in plastic jars for multi-use. In contrast, the water content of single-use dried Amonsoja remained stable. Amonsoja packaged in multi-use containers showed an increase in acidity and water activity. Microbial load significantly increased (p < 0.05) for Amonsoja packaged in multi-use containers. Single-use samples maintained their sensory attributes. Rancidity appeared after 14 days for Amonsoja stored in multi-use containers, becoming unacceptable after 30 days. The rehydration capacity of Amonsoja was achieved within 35 minutes at 80 °C and 75 minutes at 30 °C. The evolution of the nutritional properties of dried Amonsoja during its storage warrants further exploration.