Abstract
This research focuses on examining compositional changes in quinoa and ragi seed-based snack products (Khakhara, Mathari, Laddu, and Cookies) during storage, aiming to provide comprehensive insights into their nutritional stability. The study addresses parameters such as total ash, total moisture, protein, fat, carbohydrates, energy, crude fiber, iron, and calcium content. The background underscores the significance of understanding alterations in these snacks’ composition during storage, and the purpose is to assess their implications for nutritional value and quality. Methodologically, the investigation thoroughly analyzes the specified parameters over the storage period. The principal results reveal dynamic changes in total ash, moisture, protein, fat, carbohydrates, energy, crude fiber, iron, and calcium content, shedding light on the evolving nature of these popular snacks during storage. This study contributes to the field by highlighting the need for strategies to enhance the shelf life and nutritional stability of quinoa and ragi-based snacks. The major conclusions drawn underscore the importance of further research to comprehend the driving factors behind these compositional changes. Acknowledging research limitations, the study recognizes the necessity for ongoing investigations to unravel underlying mechanisms. In terms of practical implications, the findings suggest a potential impact on the nutritional quality of these snacks, urging the development of strategies to mitigate such effects. Socially, the study’s insights into popular snack products contribute to broader discussions on food quality, nutrition, and health. In summary, this research advances our understanding of compositional changes in stored snacks and prompts further exploration for practical and societal advancements in the field.
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