Shelf life
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season
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(A) PHYSICAL PARAMETERS: Dimensions mm 04-Jun Thousand Kernel Weight g 1.5 - 2.0 Test Weight g 08-Oct Seed Size mm 04-May Appearance Uniform, puffed Density g/cm³ 0.05 - 0.06 Purity % ? 99.5 Oil/Fat Content % 02-Mar Foreign Matter % ? 1.0 (B) CHEMICAL PARAMETERS: Total Soluble Solids (TSS) °Brix 1.0 - 2.0 Fatty Acid Composition % Oleic acid: 2 - 5%, Linoleic acid: 1 - 3% Moisture Content % ? 5.0 Oil Content % 02-Mar Protein Content % 9 Fat Content % 2.5 Carbohydrate Content % 82 Fiber Content % 1.5 Energy Value kcal/100g 371 (C) MICROBIOLOGICAL ANALYSIS: Total Plate Count CFU/g ? 10,000 Yeast and Mold CFU/g ? 1,000 Salmonella spp. Absent E. coli Absent
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