This study assessed the effect of conventional bulk packaging materials, storage time and temperature on qualityof dried mopane worm (Imbrasia belina). Changes in the quality of dried mopane worm (MW) were evaluatedin a 2 x 2 x 5 factorial experiment comprising packaging material (polypropylene woven (PP) and hessian sack),storage temperature (ambient temperature and 33 °C) and storage time (0, 30, 60, 90 and 120 days) with threereplications. Experimental data obtained was subjected to ANOVA and the means separated using the post hocTukey test at 5 % level of significance. Quality of traditionally processed dried MW was analysed using changesin physicochemical (ash, moisture, fat, protein and colour (L*, a*, b* and ∆E*), microbial (yeast and mouldand coliform) count and sensory (colour, taste, texture and overall acceptability) qualities. The proximatecomposition of dried MW was not significantly (p > 0.05) affected by the interaction between the treatments.The interaction among treatments significantly (p < 0.05) affected colour parameters L*, a*, b* and ∆E*. Therewas no significant (p > 0.05) interaction between packaging materials, temperature and storage time on yeast,mould and coliform counts. The sensory quality of dried MW was not significantly (p > 0.05) affected by theinteraction between the treatments thus indicating consumer acceptability. Deteriorative change in the qualityof dried MW was lower in PP than HS for the two levels of temperature over the duration of the experiment.

This study assessed the effect of conventional bulk packaging materials, storage time and temperature on quality of dried mopane worm (Imbrasia belina). Changes in the quality of dried mopane worm (MW) were evaluated in a 2 x 2 x 5 factorial experiment comprising packaging material (polypropylene woven (PP) and hessian sack), storage temperature (ambient temperature and 33 °C) and storage time (0, 30, 60, 90 and 120 days) with three replications. Experimental data obtained was subjected to ANOVA and the means separated using the post hoc Tukey test at 5 % level of significance. Quality of traditionally processed dried MW was analysed using changes in physicochemical (ash, moisture, fat, protein and colour (L*, a*, b* and ∆E*), microbial (yeast and mould and coliform) count and sensory (colour, taste, texture and overall acceptability) qualities. The proximate composition of dried MW was not significantly (p > 0.05) affected by the interaction between the treatments. The interaction among treatments significantly (p < 0.05) affected colour parameters L*, a*, b* and ∆E*. There was no significant (p > 0.05) interaction between packaging materials, temperature and storage time on yeast, mould and coliform counts. The sensory quality of dried MW was not significantly (p > 0.05) affected by the interaction between the treatments thus indicating consumer acceptability. Deteriorative change in the quality of dried MW was lower in PP than HS for the two levels of temperature over the duration of the experiment.