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EFFECT OF NUTRITIONAL COMPOSITION ON SHELF LIFE OF CEREALS-LEGUMES BLENDED FLOURS DURING STORAGE
- Source :
- Journal of microbiology, biotechnology and food sciences. 6:1112-1116
- Publication Year :
- 2017
- Publisher :
- Slovak University of Agriculture in Nitra, 2017.
-
Abstract
- The ubiquitous indulging of cereals and legumes all over the world gives them a momentous abode in international nutrition. The exploration of food component plays dominating ole in the nutritional assessment, shelf life and the inclusive acceptance by the end user. Maize, chickpea and soybean flours were blended uniformly @ 10, 20, 30, 40 and 50% levels with wheat flour to prepared different compositions and stored at ambient temperature in polyethylene bags. During the fortnightly storage period of 45 days, each treatment was assessed for moisture, crude protein, crude fat, crude fiber, ash, nitrogen free extract, acidity, peroxide value and mold count. Mean squares of chemical analysis revealed significant differences due to different flour compositions and storage intervals. There was a slight increase in moisture content, total acidity, peroxide value and mold count of the composite flours whereas a decrease in protein, fiber, fat and nitrogen free extract during storage. Ash showed non-significant effect during storage. It is concluded that vacillations in temperature, relative humidity, storage circumstances, length of storage time, storage material as well as enzymatic activity made considerable nutrient losses in cereals-legumes blended flours.
- Subjects :
- Nutritional composition
Wheat flour
Food composition data
04 agricultural and veterinary sciences
Shelf life
040401 food science
Microbiology
Crude fibre
0404 agricultural biotechnology
Nutrient
Agronomy
Environmental science
Relative humidity
Food science
Molecular Biology
Water content
Food Science
Biotechnology
Subjects
Details
- ISSN :
- 13385178
- Volume :
- 6
- Database :
- OpenAIRE
- Journal :
- Journal of microbiology, biotechnology and food sciences
- Accession number :
- edsair.doi...........44ab4a13b0b8486e4ffbab3db13cc688