• VASHVI TIWARI
• Dr.S.N.Thakur
• Dr.John David

The study entitled “Microbial changes in nutri bar enriched with cassava, ragi and wheat flour during storage” was undertaken to study the microbial changes in 45 days of storage in nutri bars enriched with cassava ragi and wheat flour. A Nutri bar formula was prepared using a mixture of cassava, ragi and whole wheat flour in the proportion of 2:1:1. Cassava is a good source of minerals such as iron, calcium and zinc. Person diagnosed with celiac disease and other gluten-based allergies can find relief in consuming foods made using cassava flour. The main objective of the study was to determine the microbial changes in nutri bar at 0 day, 15 days, 30 days and 45 days. Result of the study revealed that the TPC and yeast and mold count for the developed nutri bar increased at interval of 15 day in every treatment. Data of the study indicated that TPC of nutri bars for 45 days varied from 1.89-2.01 and yeast and mold count found in between 12.91-13.4.

Microbial changes, Enriched, Celiac disease, TPC, Yeast and mold Count.

"Microbial Changes in Nutri Bar Enriched with Cassava, Ragi and Wheat Flour during Storage", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.10, Issue 5, page no.i492-i497, May-2023, Available :http://www.jetir.org/papers/JETIR2305889.pdf

"Microbial Changes in Nutri Bar Enriched with Cassava, Ragi and Wheat Flour during Storage", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.10, Issue 5, page no. ppi492-i497, May-2023, Available at : http://www.jetir.org/papers/JETIR2305889.pdf