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Legumes and cereal by-product flours were formulated into six of deep-fried snacks, which were evaluated for their physicochemical and sensory properties. Shelf life was analyzed for chemical parameters including: moisture gain, free fatty acid (FFA), and peroxide value (PV) at time intervals of 5 days along with organoleptic evaluation at the beginning and after 5, 10, 15, 20, 25, and 30 days of storage at room temperature (29±2.0°C) and relative humidity (67±2.5%). A strong negative correlation (−0.83) was observed between the bulk density and the expansion ratio of the products. During storage moisture gain, FFA and PV increased linearly (R 2 >0.92). The results of organoleptic evaluation of all six fried snacks showed that there was no consistent pattern for sensory attributes. The maximum shelf life of the products was 24 days under the storage conditions studied.

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Spices refer to all of the edible parts of a plant used for flavoring or coloring foods, including fruit, seed, root, bark or vegetable substance 1 . Some are often used as preservative against the action of harmful bacteria or prevents their growth 2 . The specific uses of spices tend to vary considerably among cultures and countries, medicine, religious rituals, cosmetics, perfumery and in foods. As food, ORIENTAL JOURNAL OF CHEMISTRY ABSTRACTVegetarian and non vegetarian Indian diet consists of various cereals and vegetables along with spices, often used in the preparation of curries. The nutritive potential of trace element has been evaluated using Inductively coupled plasma optical emission spectrometry (ICP-OES). In this study, 15 trace elements like As,Hg,Se,Zn,P,Pb,Cd,Fe,Mn,Cr,Mg,Cu,C,Na and K have been determined in Five Indian popular spices. The result shows that the spice Aniseed contains Phosphorous (2027.10±14.0 mg/kg), Iron (5.40±2.0 mg/kg), Magnesium (270.10±7.0mg/kg), Calcium (602.8±4.0 mg/kg), Sodium (365.10±3.0 mg/kg) and Potassium (887.80±11.0 mg/kg). The spice Poppy seeds showed Phosphorous content of (3980.0±13.5mg/kg), Iron (5.475±2.5 mg/kg), Magnesium (287.20±14.0 mg/kg), Calcium (690.50±4.0 mg/kg), Sodium (81.16±5.0 mg/ kg) and Potassium (746.70±6.0 mg/kg). The spice Cloves showed that it contains Phosphorous (6355.0±20.0 mg/kg), Iron (1.699±0.2mg/kg), and Potassium (318.01±5.0 mg/kg). The spice Ajwain seeds showed the presence of Phosphorous (1764.0±16.0 mg/kg), Iron (17.87±8.0 mg/kg), Manganese (5.729±2.6 mg/kg) and Calcium (1353.0±10.0 mg/kg), The spice Fenugreek seeds showed that it contains Phosphorous (2950.0±17.5 mg/kg) and Potassium (124.82±2.0 mg/kg). Heavy metals As and Hg are absent in all five spices. Heavy metals Cr, Cd and Pb are absent in Cloves, Fenugreek and Ajwain species. The results showed that the spice powder is a good source of calcium, potassium, magnesium, Iron and Phosphorous.