Downloads: 100 | Views: 170

Research Paper | Food Science | Afghanistan | Volume 9 Issue 5, May 2020

Microbial Analysis of Commercially Processed Millet Products

Rizwanullah Rafed | Muhammad Hamed Etemadi

Abstract: This study was taken up to assess the quality of commercially available and processed millet products. Millet products were collected from selected shops with sample size of 100 including organic and regular products. The results showed that the average moisture content of 97 products were within standard limit of FSSAI standards (<13 %) and remaining three products; one product from RTC and two products from RTE were exceeding standards moisture content. There was no significant difference between RTC and RTE millet products in moisture content and also statistically non- significant difference was found between organic and regular RTC as well as RTE products in moisture content. Microbial analysis results showed that Salmonella sp. And E. coli were absent in all the three products, whereas Coliform was present in all the three products. According to FSSAI regulation, the Coliform should be absent in 0.1 gm of products. However, the Coliform count showed a greater number of colonies when compared with standard limit.

Keywords: Millet products, ready to cook products, ready to eat products, organic and regular products

Edition: Volume 9 Issue 5, May 2020,

Pages: 1737 - 1740