Jowar flour typically has a storage period of 6-8 months. This information is based on a standardized process developed at CFTRI (Central Food Technological Research Institute). The process aims to obtain a shelf-stable Jowar flour that remains usable for an extended period.
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The shelf life of Jowar flour can vary depending on various factors such as the moisture content, packaging, storage conditions, and exposure to air and moisture. When Jowar flour is properly processed, packaged, and stored in a cool, dry place, it can remain fresh and usable for up to 6-8 months.
It is important to note that the quality of Jowar flour gradually deteriorates over time. As the flour ages, it may lose some of its nutritional content, taste, and texture. Therefore, it is advisable to use Jowar flour within its recommended storage period to ensure the best quality and flavor.
To maximize the shelf life of Jowar flour, it is recommended to store it in an airtight container or packaging that protects it from moisture and air. Exposure to humidity and moisture can lead to the development of mold, which can render the flour unusable.
Additionally, storing Jowar flour in a cool and dry place is crucial to maintaining its freshness. High temperatures and humidity can accelerate the degradation process and shorten the shelf life of the flour. Avoid storing Jowar flour near heat sources or in areas prone to moisture, such as the kitchen sink or refrigerator.
It is also essential to check the expiry date or manufacturing date mentioned on the packaging of the Jowar flour. Always prioritize using flour that is within the recommended storage period to ensure optimum quality and taste.
In conclusion, Jowar flour has a storage period of 6-8 months when it is properly processed, packaged, and stored in suitable conditions. Following proper storage guidelines and using the flour within its recommended shelf life will help maintain its quality, nutritional value, and taste.