Abstract: The study was focused on common and avialable packagible polythylene bags (SDPE) which could be reached by home makers and process marketers to elucidate its effects on flour from soaked, malted and blended flours from millet grains through its chemical and organoleptic quality characteristic. Pearl millet have high lipase activity hence short shelf life. The storage study was for 90 days and it was discovered that storage using common semi-densed polyethylene packages decreased significantly flour organoleptic qualities like aroma, overral acceptability and flavour on malted flour which were not accepteded by panalist except for colour for all the flours. Flour storage in Semi Densed (SDPE) Polyethylene bags increased the chemical activity of the flour hence lipase activity significantly having increase in pH (6.7-5.8), TTA (0.5-0.8), TBA (0.1-0.8) with the control dovtailling at 90 days of storage. There was significant rise in moisture content (5.6-6.7) between the storage period using (SDPE) bages which does not support maximum shelf life stability but could assist home makers, market-processors and small scale producer of millet flour for considerable period of time compared to days and week of their stay during usage in food processing and culinary approaches.
A.F. Ogori, M.K. Jatua, L. Adamu and M.S. Utim, 2013. Effect of Semi-Densed Polyethylene Storage on Organoleptic and Chemical Characteristics of Flours from Soaked, Malted and their Blend of Millet Grains (Pennesitum glacum). Journal of Food Technology, 11: 91-94.