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IJAIR NAAS Score : 3.99 (2016 - 2020)
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IJAIR NAAS Score : 3.99 (2016 - 2020)
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IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Vol. 14,Issue 6, May - June, 2026"
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IJAIR NAAS Score : 3.99 (2016 - 2020)
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IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Vol. 14,Issue 6, May - June, 2026"
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IJAIR NAAS Score : 3.99 (2016 - 2020)
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IJIRES , IJASM , IJRIES,IJAHVS
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IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Vol. 14,Issue 6, May - June, 2026"
Successfully Published
Volumes / Issues
Mail your paper at E-mail:
IJAIR NAAS Score : 3.99 (2016 - 2020)
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Journals Published by TimeLine Publication Pvt. Ltd.
IJECCE , IJEIR , IJAIR,
IJAIM , IJRAS , IJISM ,
IJIRES , IJASM , IJRIES,IJAHVS
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Submissions open
IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Vol. 14,Issue 6, May - June, 2026"
Successfully Published
Volumes / Issues
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IJAIR NAAS Score : 3.99 (2016 - 2020)
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Journals Published by TimeLine Publication Pvt. Ltd.
IJECCE , IJEIR , IJAIR,
IJAIM , IJRAS , IJISM ,
IJIRES , IJASM , IJRIES,IJAHVS
https://timelinepublication.com/
Submissions open
IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Vol. 14,Issue 6, May - June, 2026"
Successfully Published
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IJAIR NAAS Score : 3.99 (2016 - 2020)
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Journals Published by TimeLine Publication Pvt. Ltd.
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Storage Stability of Bio Fortified Pearl Millet Flour
- Varsha. R.; Dr. Aruna Narayanan
- Pearl millet is an important food for millions of people and is a major source of calories and the vital component of food security in the developing world. It is important to know the keeping quality of the processed pearl millet for consumption, changes and the level of pathogenic bacteria that would make the processed flour unfit for consumption in longer storage periods. Aim : To assess the effect of packaging and temperature on the shelf life of the millet flour. Methods: Pearl millet cultivars “Dhanshakthi” and “Proagro” were procured from ICRISAT, Telengana, Andhrapradesh. The samples were cleaned, roasted and milled into fine free flowing flour. Three layered packaging(two HDPE covers and one Zip-loc sandwich bags) was adopted coded (PA–PROAGRO, DS- DHANSHAKTHI) and dated. A control sample was kept unpacked in a cloth bag at room temperature. The samples were analyzed every fortnight for the nutrients, free fatty acid content and peroxide value and microbial load. Results: The free fatty acid (FFA) content gradually increased from 0.071±0.002 (Proagro (RT) to 0.826±0.010 (Proagro (RF). FFA increase was the least in refrigerated samples. The peroxide value (PV) of the pearl millet flour samples remained at zero (0) till 45 days of storage in Dhanshakthi-RT, Dhanshakthi-RF, Proagro-RT and Proagro-RF. The moisture gain was 53.8 (Dhanshakthi-RT), 49.2 (Dhanshakthi-RF), 31.9 (Proagro-RT) and 22.5 (Proagro-RF), 70.2(Dhanshakthi-UP) and 44.3 (Proagro- UP) percent on storage. The fat content of Dhanshakthi and Proagro flour declined steadily from 0 to 60 days. The unpacked samples had the highest microbial count. The refrigerated sample (Dhanshakthi RF) had the least Total bacterial count (02 x 105 to 04 x105 CFU/g). Conclusion: Rancidity can be reduced in pearl millet flour when packed in HDPE covers and stored at refrigerated temperature.
- Select Volume / Issue:
- Year:
- 2017
- Type of Publication:
- Article
- Keywords:
- Free Fatty Acid; Pearl Millet; Peroxide Value; Rancidity
- Journal:
- IJAIR
- Volume:
- 5
- Number:
- 5
- Pages:
- 709-713
- Month:
- March
- ISSN:
- 2319-1473
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