What is the shelf life of bajra flour in hot weather? Learn why it can go bitter quickly and why storing it in the freezer is the best option.
1 Answer
Bajra flour typically has a shelf life of about 1-2 months in the summer due to the high temperatures and humidity, which can accelerate spoilage. Proper storage is crucial to extend its usability.
Detailed Explanation:
Bajra flour, also known as pearl millet flour, is susceptible to spoilage, especially during the hot and humid summer months. The high temperatures encourage the growth of mold and other microorganisms, while humidity increases the moisture content of the flour, creating a favorable environment for these organisms to thrive. This leads to rancidity and a decrease in the flour's nutritional value. To maximize the shelf life of bajra flour in summer, it's essential to store it in an airtight container in a cool, dry place, away from direct sunlight and heat sources. Refrigeration or freezing can further extend its shelf life. Check the flour regularly for any signs of spoilage, such as a change in color, odor, or texture. If you notice any of these signs, it's best to discard the flour.
Pro Tip:
To extend the shelf life of your bajra flour, consider roasting it lightly in a dry pan before storing. This helps to reduce the moisture content and inhibit the growth of mold, increasing its usability by a few weeks.