Packaging

This study sought to determine packaging and under graduates buying behavior on peanuts. Descriptive research was conducted and a purposive sampling technique was used to select one hundred (150) people but 125 was realized. The instrument for the study was the questionnaire. Data collected were analyzed by the use of descriptive statistics. The finding of the study revealed that the undergraduates under study adopted the critique/constructive discussion of the peanuts brands, Furthermore, it revealed that effective package prevents chemical change of the product and that packaging and branding has the best way of increasing profitability. The research recommended that for peanuts to be properly calculated and consumed more, that packaging technologist should be engaged in making packaging decisions, through proper packaging and brand decision, Also, it was recommended that more funds and time should be devoted for packaging and branding.

This study focuses on the development and characterization of biodegradable packaging films produced from acetylated cassava starch reinforced with kaolinite and plasticized with ethylene glycol. Cassava starch was extracted, chemically modified through acetylation, and confirmed using Fourier Transform Infrared (FTIR) spectroscopy. The acetylated starch spectrum displayed a distinct absorption peak around 1740 cm⁻¹, attributed to the carbonyl (C=O) stretching vibration of ester groups, confirming acetylation. An additional peak at 1230–1260 cm⁻¹ corresponds to C–O stretching of the acetyl ester linkage. The observed decrease and narrowing of the O–H stretching band intensity around 3400 cm⁻¹ reflects the replacement of hydroxyl groups by acetyl moieties, reducing intermolecular hydrogen bonding. Slight intensity variations in the 1000–1150 cm⁻¹ region also indicate modifications to the starch backbone. Acetylation lowered the gelatinization temperature from 65 °C to approximately 51 °C, indicating reduced structural order and enhanced thermal processability. Bioplastic films were formulated using varying concentrations of ethylene glycol (2–5 g) and kaolinite filler (0–1 g) through a solution casting technique. The physicochemical analysis shows that the extracted starch had a high yield (62.3%), a moisture content of 12.3%, and a gelatinization temperature consistent with high-quality cassava starch. Film characterization revealed notable variations in colour, thickness, solubility, and absorption behaviour across formulations. Water, moisture, and acid absorption increased with higher plasticizer content (2g – 5g), while kaolinite reduced uptake due to its barrier-enhancing layered structure. All samples were soluble in 1 M NaOH, confirming the susceptibility of acetate ester linkages to alkaline hydrolysis, but remained insoluble in ethanol

This study examined the influence of packaging on the patronage of fast food products in Benin metropolis. The objective of the study was to suggest ways in which patronage of fast food in Benin City will be improved. The theoretical construct and model were derived from “Howard Sheth Model”, Customers satisfaction theory by Henry Dixon (1999), and cognitive Dissonance Theory. The survey design was used in the study. The instrument for data collection was a researcherstructured questionnaire. The sample size was determined using the Taro Yamane formula, A sample of 390 respondent was selected through a simple random technique from 9 zones. The population of the study was 429,000 being the estimated population of Benin in 2018. The data generated were presented and analyzed using frequency table and simple percentages. The study revealed that packaging influenced Benin Residents patronage of fast food products. It was discovered that attractive colours on packs; graphic designs; package design; text; size; package materials and shapes greatly contributed to the increase in patronage of these products. A further finding revealed that socialization, beautification of packs, price, well spelt out nutritional benefits of the product, expiration period, proximity, cost, family-craving, convenience contributed to the increase in patronage of these products. It was therefore recommended that fast food operators should pay considerable attention to the packaging of their products to boost and sustain patronage