Method and composition for naturally preserved oil-free cereal food with dual barrier stabilization

Abstract

The invention discloses a method and composition for preparing a shelf-stable, ready-to-eat cereal food using a dual-barrier preservation system, avoiding synthetic preservatives. The method comprises: conditioning and milling maize; extended natural fermentation (24 to 40 hours) to achieve a stable pH range of 3.5 to 4.2; a subsequent oil-free thermal dehydration step designed to achieve >80% lipase enzyme inactivation; and a final drying step to reduce the Water Activity Caw) to < 0.60. The final product is a nutrient-dense powder with a shelf life exceeding 18 months, serving as an ideal carrier for micronutrient supplementation in humanitarian aid.