Shelf Life of Millet Based Diabetic Mix

Main Article Content

K. Geetha
Geetha M. Yankanchi
B. M. Veena
Netravati Hiremath

Abstract

Millets are good source of nutrients such as fiber, minerals and b-complex vitamins and their regular consumption helps in reducing non communicable diseases. Hence, millets were used in the preparation of diabetic mix and a study was conducted to evaluate the shelf life of millet based diabetic mix.  Parameters such as moisture, free fatty acid, peroxide value and microbial load were assessed for a period of 90 days. Significant increase in moisture, free fatty acid and peroxide value was observed at different storage period, however free fatty acid and peroxide values were in the acceptable range. Bacterial count throughout the storage period was within the safe level, whereas presence of mold and E-coli was not detected during storage period. Above findings revealed that the developed diabetic mix can be stored up to 90 days.

Keywords:
Shelf life, free fatty acid, peroxide value, E- coli

Article Details

How to Cite
Geetha, K., Yankanchi, G. M., Veena, B. M., & Hiremath, N. (2020). Shelf Life of Millet Based Diabetic Mix. Journal of Scientific Research and Reports, 26(1), 27-31. https://doi.org/10.9734/jsrr/2020/v26i130210
Section
Original Research Article

References

WHO. WHO Global Infobase: Obesity and overweight; 2013.

Bolla KN, Sri SKV, Varalakshmi KN. Diabetes mellitus and its prevention. IJSTR. 2015;4(8):119-125.

Himanshu K, Chauhan M, Sonawane SK, Arya SS. Nutritional and Nutraceutical Properties of Millets: A Review. Clin J Nutr Diet.2018;1(1):10.

AOAC. Official Methods of Analysis, 17th edition. Association of the Official Analytical Chemists, Washington D.C, USA; 2000.

AOAC Association of Official Analytical Chemists, AOAC official method. Fatty acids (free) in crude and refined oils. Official methods of analysis of AOAC international. Washington, DC; 2003.

Tate RL. Soil Microbiology, John Wiley and Sons, New York; 1995.

Balasubramanian S, Yadav DN, Kaur J, Anand T. 2014, Development and shelf-life evaluation of pearl millet based upma dry mix. J Food Sci Technol. 2014;51(6): 1110–1117.

Shobha D, Kumar PMK, Puttaramanaik ,Sreemasetty TA. Effect of Antioxidant on the Shelf Life of Quality Protein Maize Flour, Indian Journal of Fundamental and Applied Life Sciences. 2011;1(3):129-140.

Kadam ML, Mehrajfatema ZM, More SG. Development and evaluation of composite flour for missi roti/ chapathi. J Food Process Technol. 2012;3:1.

Shahzadi N, Butt MS, Rehman SU, Sharif K. Chemical characteristics of various composite flours. Int. J. of Agric. And Bio. 2005;7(1):105-108.

Abimbola NA. Production, microbial and sensory qualities of biscuits produced from wheat-coconut-almond flour blend. Int. J. of Food Sci and Nutr. 2017;2(6):135- 138.

Oladipo IC, Ogunsona SB, Ojekanmi OS, Adegoroye AO. Microbial and nutritional evaluation of biscuits produced from wheat and quality protein maize flour. WJPLS. 2019;5(1):05-11.

Ibeanu VN, Ene-Obong HN, Peter-Ogba GU, Onyechi UA. Microbiological evaluation and shelf life of seed flour mixes used for infant feeding in rural northern Nigeria. African J of Biotechnol. 2015; 14(20):1718-1723.