Department of Civil and Enironmental Engineering

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    Advances in utilization of carbon-dioxide for food preservation and storage
    (Elsevier, 2023) Adeshina Fadeyibi
    Utilization of carbon-dioxide (CO2) in post-harvest value chain is a subject of interest among stakeholders in the food industry. In this paper, current and future applications of the CO2, including food storage, animal stunning, skin tanning, blasting dry ice, and controlled storage atmosphere (CSA) were reviewed. The technique applies to quality preservation during food drying and inactivation of enzymes, like polyphenol oxidase, and lipoxygenase, which are accountable for the loss of color and flavor in beverages. It also applies to plant and animal management, including inspection and control of facilities, cleaning of skin products, and protection of cereals and horticultural crops against attacks by insects, pests, and microbes. However, it may not be appropriate for food transportation and retail storage due to the use of sophisticated facilities. Thus, a simplified equipment was recommended to facilitate management of the storage system. Also, it was suggested to investigate the influence of the dry ice pretreatment on microstructural properties, vibration loadings and rheological stability of the stored foods as a way-forward for further studies. A high-pressure CO2 technique was proposed for treatment of fouling in facilities used for food preservation and storage.
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    An Experimental Investigation into the Effects of Using Partially Substituted Cassava Peel Ash for Cement in Concrete
    (COVENANT JOURNAL OF ENGINEERING TECHNOLOGY (CJET), 2024-07-02) Abdulwahab Rasheed, Odeyemi O. Samson, Olawale A. Mokanmiyo, Adisa O. Michael, Bamigboye O. Michael & Aderinto E. Gbenga.
    When placed in landfills, agricultural wastes have been a significant source of contamination to the environment. The rate of consumption of cement being an essential part of concrete cannot be overemphasized. There is need to explore alternative supplementary binding material which is eco-friendly and sustainable towards the production of green concrete. The purpose of this study is to explore the possibility of using cassava peel ash (CPA) as a partial cement substitute in concrete. The partial replacement was achieved in differing percentages of 0%, 1%, 2%, 3%, 4% and 5% by weight of cement in the M20 concrete mix, making use of mix ratio 1:1.5:3. The batched concrete mix samples were cast in cube and cylinder moulds of 100 x 100 x 100mm and 100 by 200 mm respectively and cured for 7, 14, 28, 56 and 90 days. On the fresh concrete mixtures, slump tests were carried out and the split tensile and compressive strengths of the cured concrete cylinders and cubes were evaluated respectively. In the findings derived from the slump test, it is evident that with the incremental augmentation of the percentage replacement of (CPA) within the concrete mixture, there is a discernible augmentation in the workability of the resultant mixture. The results indicated that at 1% cassava peel ash (CPA) replacement, the optimal compressive strength and split tensile strength values were 32.9 N/mm² and 3.9 N/mm², respectively. These values are comparable to those of the control mix with compressive and tensile strength values of 33.1 N/mm² and 4.1 N/mm², respectively. This research investigation unveils the potential suitability of (CPA) as a prospective partial substitute for cement within the composition of a concrete mixture.
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    Analysis of Sanitation and Waterborne Disease Occurrence in Ondo State, Nigeria
    (Springer, 2022) Hussein Adedoyin Adegoke; Habeeb Solihu; Solomon Olakunle Bilewu
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    APPLICATION OF MAIZE STARCH-PEANUT SHELL NANOCOMPOSITE PACKAGING ON MUSHROOM UNDER VARYING MOISTURE, THICKNESS, AND COLD STORAGE
    (2023) Adeshina Fadeyibi; Kehinde Peter Alabi; Mary Fadeyibi; Taiwo Olusola Asaniyi
    In this research, a maize starch-peanut shell nanocomposite film was applied to package mushroom under varying moisture, thickness, and cold temperature conditions. The film was developed by congealing 18 g starch, 0.38 g peanut nanoparticles, 16 g glycerol in 300 ml distilled water at 70oC, and its thermal, mechanical, barrier and microstructural behaviors were determined using standard methods. The film was applied to package oyster mushroom by varying the thickness (5– 10 mm) and moisture content (77.18 –91.14 %, wb) of the product, and thereafter storing it under 4– 8 oC cold temperature condition. The results revealed ~ 5% weight fraction degradation at ≤ 310 oC with endothermic peaks occurring at 250 oC and 400 oC, which corresponds to phase transition points where the film was thermally stable. The deformation pattern of the film at atomic level mimics a natural plastic material, with a heterogeneous particle size distribution across the film matrix. The permeability coefficients were 0.68× 10-10, 2.10× 10-10 and 14.0× 10-10 cm3 (STP) cm/cm2scm Hg for nitrogen, oxygen, and carbon-dioxide, gases, respectively. Also, the microbial load of the packaged product significantly decreased with an increase pH, moisture, and temperature (p< 0.05). Thus, the film can be suitable for mushroom packaging.
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    Availability, Coverage, and Access to the Potable Water Supply in Oyo State Nigeria
    (Elsevier, 2021) Habeeb Solihu; Solomon Olakunle Bilewu
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    Cost effectiveness of sediment management strategies for mitigation of sedimentation at Jebba Hydropower reservoir, Nigeria
    (Elsevier, JournalofKingSaudUniversity–EngineeringSciences, 2016-01-22) Adeogun, Adeniyi Ganiyu; Sule,Bolaji Fatai; Salami, Adebayo Wahab
    Inthisstudy,acalibratedhydrologicmodel,SoilandWaterAssessmentTool (SWAT) interfacedwithGeographicalInformationSystem(GIS)toolwasusedtostudytheeffectofdiffer entsedimentmanagementmethodsinawatershed(12,992km2)upstreamofJebbaLake,Nigeria. Sedimentmanagementstrategiesconsideredare(i)reforestationofthewatershed,(ii)applicationof vegetativefilterstrip(VFS)and(iii)constructionofstonebunds.Costanalysisofimplementingthe selectederosioncontrolmeasureswithinthewatershedwasalsocarriedout tocomparethecost effectivenessof eachof themanagement strategies.Theresults showedthatapplicationofVFS, reforestation, andstonebunds tocritical zonesof thewatershedreducedthe sediment yieldup to65.6%,63.4%and12%respectivelywhilethefinancialanalysisof implementingreforestation, VFSandstonebundsrevealed84.9%,73.3%and70.5%reductionrespectivelyinthecoststobe incurredifsedimentsareallowedtoaccumulateinthedam.Fromthisanalysis, itcanbeconcluded thatthesedimentmanagementscenariosconsideredinthisstudyarecosteffectiveandsustainable whencomparedwiththecostsincurredintacklingtheeffectduetoreservoirsedimentation.Over all, thestudyshowedthathydrologicalmodelssuchasSWATcanbeusedtostudystrategiesfor waterresourcemanagement. Inaddition, itcanprovidepolicymakersthedecisionsupport tools toevaluatethecostandbenefitsofadoptingBestManagementPractices(BMPs)particularlyfor sedimentcontrol inerosionpronewatersheds.
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    Deflection-Based Numerical Evaluation of Steel, Bamboo Fibre, and Carbon Fibre Polymer Reinforced Portal Frame
    (Journal of Building Materials and Structures, 2024-05-18) Odeyemi S.O., Olawale M.A., Adisa M.O., Atoyebi O.D., Giwa Z.T.
    Reinforced concrete, a flexible building material, enjoys worldwide acceptance. Yet, its environmental footprint, especially regarding steel production, is substantial. The extensive mining of iron ore contributes to global warming, prompting the quest for greener alternatives. Bamboo fibre and carbon fibre were employed in sustainable industrial and construction practices to fulfill tensile requirements in reinforced concrete, effectively managing lateral loads on structural elements. This study aims to compare numerically the deflection resistance of portal frames reinforced with steel, bamboo fibre, and carbon fibre polymers using Abaqus version 6.14. The replacement of steel with carbon fibre within the portal frame exhibited comparable effectiveness to that of utilizing steel, whereas the introduction of bamboo fibre was observed to yield relatively diminished efficacy. However, differences between the results for steel, bamboo fibre, and carbon fibre are minimal, and carbon fibre performs similarly to steel. The maximum lateral movement values are 2.43 mm for steel, 2.68 mm for bamboo fibre, and 2.39 mm for carbon fibre.
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    Design and Performance Evaluation of a Multi-Tuber Peeling Machine
    (AgriEngineering, 2020) Adeshina Fadeyibi; Olusola Faith Ajao
    Tuber peeling is an essential unit operation prior to further processing. In this research, a batch loading tuber-peeling machine, with a capacity of 10 kg/min, was designed, fabricated and tested for cocoyam, sweet potato, yam and cassava tubers. The machine was designed to operate at a speed range of 350–750 rpm and time range of 5–12 min based on the principle of surface scratching. The performance of the machine was determined with respect to the peeling efficiency, percent weight of peel and flesh loss. The results showed that the peeling efficiency increased with an increase in the shaft speed for all the tubers. Also, the flesh loss and percent weight of peel decreased with an increase in the shaft speed for cassava and cocoyam tubers but increased for sweet potato and yam tubers (p < 0.05). Effective peeling of the tubers was achieved for sweet potato and yam at all the shaft speeds and time ranges considered.
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    Design of a Dual Operated Cassava Chipper
    (European Mechanical Science, 2017) Adeshina Fadeyibi; Prof. Mohammed Gana Yisa; Kehinde Peter Alabi
    Size reduction of agricultural products is an essential requirement for their processing and transportation.This research designed and fabricated a manually operated and motorised cassava chipping machine, whichis adaptable to the local farmers at the cottage level. The design was carried out by empirically computingthe threshold force required for cutting the cassava tubers, with a prior knowledge of the length (350 mm)and thickness (1.5 mm) of the cutting blades as influencing indexes. Also, the capacity of the machine wasevaluated using six different cutting forces above and below the cutting threshold force (68.99 N). The resultsshow that the cutting force increased exponentially with the length and diameter of the tuber. Also, less forcewas required to chip cassava tuber with longer length and shorter diameter probably due to the presence ofinner and central crack defects, which is capable of forming easy crack initiation points with the slightestblade effort. The size of the electric motor required was a single phase 1 hp (4500 rpm), which is capable ofpowering the machine to an approximate capacity of 225 kg/h and comparable to the required human effort.The machine was also found effective in chipping cassava tuber to average size of 30 mm.
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    Design, Fabrication and Testing of a Manually Operated Locust Bean Cubing Machine
    (2018) Mohammed Gana Yisa; Adeshina Fadeyibi; Salman Abdul Hafe
    Background and Objective: Cubing is a process of consolidating bulk agricultural products to allow precise sizing prior to packaging and marketing. This research was undertaken to develop a locust bean cubing machine. Materials and Methods: The machine was designed to cube 2 kg of fermented locust beans with the help of a piston-connecting rod arrangement, as a conveying mechanism. A handle attached to the connecting rod provides the drive and force required for cubing and the resultant piston speed was computed empirically. Results: The results showed that the machine required a piston speed and pressure of 33 m secG1 and 25.1 kN mG2, respectively. Also, the machine was able to produce cubed locust beans of an approximate size of 0.06 m2. Conclusion: Thus, the cubing of locust beans condiment can be successfully achieved with the help of this machine.
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    Determining the Properties of Unfired Stabilized Kaolinitic Clay Brick for Sustainable Construction
    (2024-05-14) Samson Olalekan Odeyemi, Abdulqudus Adeyanju Adegun, Michael Oluwasegun Adisa
    Kaolin, a crucial industrial mineral, owes its diverse applications to its unique chemistry and structural characteristics. Despite its significance, limited research has focused on the properties of unfired bricks stabilized with lime. This study aims to assess the viability of unfired kaolinitic clay bricks for sustainable construction. Various physical and refractory properties were determined through meticulous pre-treatment and analysis of material samples, encompassing chemical composition, microstructure, moisture content, dry density, linear shrinkage, plastic index, and crushing strength. Characterization tests indicate a predominant composition of silicon and alumina oxides in the clay. Additional tests on the clay revealed a specific gravity of 2.66 and classified it as low plasticity according to the Unified Soil Classification System. River sand, categorized as medium to fine (0.06 – 3 mm), with a fineness modulus of 3.03% and uniform grading was used with lime for stabilizing the clay. Stabilization of the clay with sand and lime led to a decrease in maximum dry density and optimal moisture content. Lime stabilization notably reduced plasticity, liquid limits, and the plasticity index, rendering the clay less plastic and more permeable. While the stabilization process resulted in decreased compression and flexural strengths, it concurrently increased the clay’s water absorption capacity. These findings suggest the potential utilization of stabilized kaolinitic clay in unfired forms for earth construction, offering enhanced durability.
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    Development and evaluation of biomass-based alternative charcoal
    (Italian Society of Agricultural Engineering, 2020) Adeshina Fadeyibi; Kehinde Raheef Adebayo; Taiye Mayowa Obafemi; Abiodun Samson Olubo; Rasheed Amao Busari; Mohammed Gana Yisa
    Environmental issues resulting from production and application of wood charcoal can be addressed by using biomass briquettes as alternative. This research was undertaken to develop and evaluate briquette from jatropha, groundnut and melon seed residues. Samples of the briquette were formed from mixtures of 0.32-0.39 kg carbonised residues, 0.30-0.40 kg starch and 0.02- 0.04 kg water. Physical and mechanical properties of the briquette samples including calorific value, bulk density and breaking force were determined using standard methods. Box-Bekhen Design Methodology was used to determine the optimum briquette blend. The results showed that the optimal briquette blend gave values of 4711.87 kcal.kg–1 calorific value, 282.59 kg m–3 bulk density and 1.36 kN breaking force, with a desirability index of 61.5%. A comparative analysis of the properties of the optimal briquette with that of a wood charcoal indicates no significant difference (P<0.05). This implies that the briquette can serve as an alternative energy source for cooking in rural communities.
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    Development and Optimisation of Cassava Starch-Zinc-Nanocomposite Film for Potential Application in Food Packaging
    (Journal of Food Processing and Technology, 2016) Fadeyibi A; Osunde ZD
    The improvement of biodegradable film used in the food packaging has been made possible through nanotechnology. This research was carried out to develop and optimize the cassava starch-zinc-nanocomposite films for potential applications in food packaging. The zinc nanoparticles were prepared by sol-gel method and established with the particle sizes ranging from 4 nm to 9 nm. The films were developed by casting the solutions of 24 g cassava starch, 0% to 2% (w/w) zinc nanoparticles and 45% to 55% (w/w) glycerol in plastic mould of 8, 10 and 12 mm depths. The average thickness of the films varied respectively with the depth as 15.14 ± 0.22, 16.21 ± 0.36 and 17.38 µm ± 0.13 µm. Permeability and stability of the films were determined at 27°C and 65% relative humidity and thermal range of 30°C to 950°C, respectively. Also, the mechanical properties were determined using the nano indentation technique. The films were optimised based on their characterized attributes using their desirability functions. The hardness, creep, elastic and plastic works, which determined the plasticity index of the films, decreased with thickness and zinc nanoparticles. The water vapour permeability increased with the concentrations of glycerol, zinc nanoparticles and thickness while the oxygen permeability decreased with the nanoparticles. The degradations of the Nanocomposites at 100°C were in the range of 2%-3%, which may indicate that the films are thermally stable. The optimum film whose desirability function is closer to the optimisation goal gave values of 49.29% glycerol, 17 µm thickness and 2% zinc nanoparticles for maximum thermal and mechanical properties. The low permeability, high thermal stability and low plastic work at higher concentration of zinc nancomposites may be essential in food packaging.
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    EFFECT COLD TEMPERATURE AND pH ON PERFORMANCE OF A STARCH-BASED WATERMELON SEED NANOCOMPOSITE FILM FOR LOCUST BEANS PACKAGING
    (Carpathian Journal of Food Science and Technology, 2023) Adeshina Fadeyibi1*, Adewara Adewale Oluwaseun1 , Abiodun Paul Ojo1
    In this research, the performance of starch-based watermelon seed nanocomposite film was evaluated for locust beans packaging under varying pH and temperature conditions. The film was prepared by casting a blend of 15g potato starch, 0.3g watermelon seed nanoparticles with an average size 4.04 nm, 100g glycerol, and 300ml distilled water at 85oC in 300× 150 mm plastic mold. It was characterized to determine its microstructural, thermal, and barrier properties using standard methods. Samples of the locust beans, prepared at 7.22– 11.13 pH range, were wrapped using the film and a low density-polyethylene (LDPE) which serves as a control. The microbial loads were determined after 30 days of storage between 4– 10oC temperatures. Results show ~ 4% loss in weight up to 300oC, thus the film is thermally stable. The permeability coefficients were 0.7× 10-10, 2.15× 10-10 and 22.0× 10-10 cm3 (STP) cm/cm2scm Hg for nitrogen, oxygen, and carbon-dioxide, gases, respectively. Morphologically, the particles in the film are heterogeneously distributed within the matrix, revealing traces of elemental components with average pore size smaller than a water molecule but sufficient to allow exchange of the gases in the microsphere. There was significant difference (p<0.05) in the level of the microbial loads in the samples packaged using the nanocomposite film compared those packaged using the LDPE. The nanocomposite film is therefore a better packaging material than the LDPE for locust beans packaging under the same pH and temperature.
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    Effect of thickness and matrix variability on properties of a starch-based nanocomposite supple film
    (Food Research, 2021) A. Fadeyibi; Z.D. Osunde
    In this research, the effects of matrix variability and thickness on the properties of a flexible nanocomposite film were investigated. The nanocomposite film was prepared from the blends of 1 kg cassava starch, 45–55% (w/v) glycerol and 0–2% (w/v) zincnanoparticles in thickness ranging from 15 −17 µm. The barrier, mechanical, and thermal properties were determined experimentally. The optimal effects of the thickness and the matrix variability on the properties were determined using Response Surface Methodology. Results showed that the barrier properties increased with glycerol concentration but decreased with thickness. Reduced modulus and tensile strength increased with an increase in the matrix variability. The film was thermally stable up to 60.43oC with only 2% degradation. The optimal film contains 55% glycerol, 2% zinc nanoparticles with a thickness of 17 µm at a desirability index of 0.95. This can therefore be essential for industrial application
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    Effects of Glycerol and Diameter of Holes in Breaker Plate on Performance of Screw Mixer for Nanocomposites
    (2017) A. Fadeyibi; Z.D. Osunde; M.G. Yisa
    Abstract A breaker plate of a screw mixer is an efficient mixing device for use in homogenizing nanocomposites. This research was undertaken to investigate the effects of glycerol and diameter of holes in a breaker plate on performance of a screw mixer for nanocomposites. Samples of the nanocomposites were formulated by blending 1000 g cassava starch, 45-55% glycerol and 2% magnetite nanoparticles; and used to evaluate the performance of a locally developed screw mixer at 5 mm and 7 mm diameters of holes in its breaker plate. The effects of glycerol and diameter of holes in the breaker plate on mixing index, amount of unmixed nanocomposites and output/1000g were evaluated as performance indices for 1 hour. Empirical models were determined for predicting the performance of the mixer within the designed criteria. The results showed that the output/1000g and the mixing index increased with higher glycerol and diameter of holes in the breaker plate. However, the amount of unmixed nanocomposites decreases with a higher diameter of holes in the breaker plate (p<0.05). The maximum output/1000g and mixing index lies between 5 mm diameter of holes in the breaker plate and 55% glycerol concentration with an approximate desirability of 0.60. The empirical models developed were fit (R2=0.89, p<0.05); and there were no significant differences between actual and predicted values. The results suggest application of 5 mm diameter of holes in the breaker plate for homogenizing nanocomposites for optimum performance.
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    Effects of osmotic dehydration pretreatment on freezing characteristics and quality of frozen fruits and vegetables
    (Journal of Food Process Engineering, Willey, 2022) Kehinde Peter Alabi; Ayoola Patrick Olalusi; Adesoji Mathew Olaniyan; Adeshina Fadeyibi; Lanre Olanipekun Gabriel
    Osmotic dehydration (OD) is a process of soaking products in an aqueous solution containing salt or sugar, which is normally applied to fruits and vegetables. The combination of OD pretreatment with freezing, or osmotic dehydrofreezing (ODF), is a novel technology to shorten the freezing process and prolong the preservation of fruits and vegetables. However, the effectiveness of ODF is affected by process parameters and nature of the product, thus information on freezing characteristics and quality of osmotically dehydrated frozen fruits and vegetables is useful to the food industry. This review intends to provide an overview of the effects of OD pretreatment on freezing characteristics such as freezing rate, thermal properties, and quality of frozen fruits and vegetables. Fundamentals of ODF technology, including significance of OD to freezing, and mechanism and factors affecting ODF are summarized. In addition, hurdle technologies comprising of ODF and other innovative nonthermal techniques, such as ultrasound and pulsed electric field (PEF) are presented, and future trends of the combined technology are briefly discussed. ODF can accelerate the freezing process and enhance the quality of osmotically dehydrated frozen fruits and vegetables. The novel ultrasound and PEF techniques, which can provide cryoprotection from in situ interference, were proposed for the production of product with many‐functional characteristics, by incorporating bioactive compounds like plants sterols, probiotics, and dietary fibers, into the matrix of cellular tissues during ODF process. However, these techniques can enhance the performance of the ODF to promote fast freezing, produce small ice crystals, and raise glass transition temperature of cellular tissues. The future trends of ODF technology should mainly focus on controlling the mass and heat transfer processes, improving quality stability during glassy state storage condition and development of product with many‐functional characteristics. Practical Applications Fruits and vegetables are subject to freezing damage, particularly tissue softening and drip loss when thawing, thus reducing their quality and market value. OD pretreatments to freezing or ODF has great potentials in preservation of fruits and vegetables, with the advantage of minimum quality loss due to the reduction in freezing loads. Currently, innovative studies have been carried out on the combined use of OD pretreatments and emerging freezing techniques to improve the freezing process, achieve better quality with extended shelf life, and produce products with many‐functional characteristics. However, the findings presented in this review work can provide detail insights on the quality of fruits and vegetables that were frozen by ODF and give some guidance for further developments of ODF technology.
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    Effects of period and temperature on quality and shelf-life of cucumber and garden-eggs packaged using cassava starch-zinc nanocomposite film
    (Journal of Applied Packaging Research, 2020) Adeshina Fadeyibi; Zinash Delebo Osunde; Mohammed Gana Yisa
    Nanocomposite film can be used to prolong the shelf-life of fruits and vegetables. This research was undertaken to investigate the effects of packaging period and temperature on the quality and self-lives of cucumber and garden-eggs packaged using cassava starch-zinc nanocomposite film. Hundred grams each of cucumber and garden-eggs were wrapped in a 200× 350 mm size nanocomposite film and low density polyethylene (LDPE) of 2.240± 1.076 × 10-10 gm-1Pa-1s-1 water vapor and 1.568± 0.084× 10-10gm-1Pa-1s-1 oxygen gas permeability. The products were stored at 10−27oC temperatures and 0−9 day periods, and their quality attributes including β-carotene and ascorbic acid were determined. The results showed a high positive correlation for β-carotene and ascorbic acid contents of the cucumber and the garden eggs packaged in the nanocomposite film and the LDPE (p< 0.05). Also, the percentage increase in shelf-life of the packaged products in the cassava starch-zinc nanocomposite films was higher than those packaged in the LDPE materials. This indicates a small quality loss in the products packaged using the nanocomposite film compared with that packaged using the conventional LDPE. Hence, cassava starch-zinc nanocomposite film can be used to extend the shelf-life of the products.