Assessment of shelf life study on microbial and organoleptic quality of little millet flakes and its products

Abstract

Little 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 important to know the keeping quality of the little millet flakes for consumption, changes and the level of microbial activity that would make the flakes unfit for consumption in longer storage periods. The little millet whole grain flakes were analyzed for various microbiological quality attributes and also the products prepared from little millet flakes were subjected to organoleptic qualities during the storage period. The average total plate count was 2.30 log cfu/g in the little millet flakes. However, there was no coliforms and yeast and molds were observed in the product. The initial overall acceptability of the little millet flakes was 8.18 in metalized polyester. As the storage increased, the overall acceptability was decreased. The overall acceptability observed was 8.10, 8.04, 8.01, 7.92, 7.28 and 6.85 respectively after storage period of 15, 30, 45, 60, 75 and 90 days stored in a metalized packaging material. The initial overall acceptability of the little millet flakes was 8.12 in polypropylene pouch. The overall acceptability observed was 8.08, 8.02, 7.76, 7.56, 7.12 and 6.98 respectively after storage period of 15, 30, 45, 60, 75 and 90 days. Microbial study suggested that the products are of acceptable quality. Storage studies revealed that the product can be stored safely for a period of 3 months.