Journal of Advances in Microbiology

The shelf life of protein rich crackers is an important quality parameter because ingredients such as legumes can influence moisture retention, lipid oxidation, and microbial stability during storage. The present investigation was undertaken to evaluate the shelf life of protein rich crackers prepared from composite flours of soybean (Glycine max) and pea (Pisum sativum). Crackers were formulated by replacing refined wheat flour with varying proportions of soybean and pea flours, and their sensory acceptability was assessed using a 9-point hedonic scale. Among all formulations, PRC₄ containing 70 per cent soybean flour and 30 per cent pea flour exhibited the highest scores for colour, texture, taste, flavour and overall acceptability and was therefore selected for storage studies. Shelf-life evaluation was conducted over a period of 30 days at ambient conditions, with analyses carried out at 15 day intervals to assess moisture content, colour parameters (L*, a*, b*, C*, H°), texture (hardness), microbial quality (total plate count), and biochemical indicators including free fatty acid and peroxide values. Results revealed a gradual increase in moisture content, microbial load, free fatty acid, and peroxide values during storage; however, all values remained within the permissible limits prescribed by FSSAI. Minor reductions in lightness and hardness were observed, indicating slight quality changes without compromising product safety. The findings suggest that protein rich crackers prepared from soybean and pea composite flours possess acceptable sensory qualities and satisfactory shelf stability for up to 30 days, making them a suitable and nutritionally enhanced snack option for sportspersons and health-conscious consumers.