Jowar flour typically has a storage period of 6-8 months, according to a process developed by CFTRI (Central Food Technological Research Institute). This means that the flour can be stored and used for cooking purposes for up to 6-8 months without significant deterioration in quality.
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The process developed by CFTRI involves standardizing the preparation of Jowar flour to make it shelf-stable. This means that the flour is processed in a way that allows it to be stored for an extended period without any spoilage or loss of quality.
The shelf-stable Jowar flour obtained through this process has several desirable properties. For example, the rotis (Indian bread) prepared from this flour are soft and lighter in color. The dough also exhibits better rolling properties, making it easier to shape and cook the rotis.
It’s important to note that the storage period of 6-8 months for Jowar flour is a general guideline based on the process developed at CFTRI. The actual shelf life may vary depending on various factors such as storage conditions, packaging, and quality of the flour.
To ensure the longest possible shelf life for Jowar flour, it is recommended to store it in an airtight container in a cool, dark, and dry place. Exposure to moisture, heat, and sunlight can accelerate the deterioration of the flour and reduce its shelf life. Regularly checking for any signs of spoilage such as mold growth, off odors, or discoloration is also advisable before using the flour.
In conclusion, Jowar flour obtained through the standardized process developed at CFTRI can typically last for 6-8 months when stored properly. However, it’s important to consider storage conditions and quality factors to ensure the flour maintains its quality for as long as possible.