Volume 5 -Issue 2 pH among others [2]. Perishable foods for example are prone to microbial growth hence a good indicator of safety for such foods. For imperishable foods however, certain factors are related with nutritionally important compounds and may be used to determine shelf life of a product [3]. These factors may include chemical changes like fat oxidation, moisture content, physical changes and sensory evaluation. Shelf life determination can be done through conventional storage. This is where a product is stored for a long time under conditions such as expected during normal storage and selected parameters are tested periodically [3]. Another method is used is accelerate shelf life test where the product is stored in high temperature or exposed to high oxygen concentration and tests done on some selected indicators [3]. Then, kinetic procedures are used to evaluate the changes of the indicators. Amaranth Sorghum grains based Complementary Food (ASCF) is made of 90% amaranth grains and 10% sorghum grains which are steeped, germinated, dried, extruded, milled and finally packaged [4]. It is a dry product with moisture content of 3.7% and is composed of 7.8% fat having 77% unsaturated fatty acids. Most packaged dry products are susceptible to moisture adsorption from the environment. They absorb moisture through the package when stored in humid
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