Khakhra is a popular vegetarian roasted 'Gujarati' Indian thin cracker bread or snack item made from whole-wheat flour and oil. In present investigation efforts were made to prepare khakhra by using different proportions and variety of flours i.e. S0, S1, S2, S3, and S4. The study was carried out to find out the development of value added khakhra by using different levels of flours whole-wheat flour, garden cress seed and buckwheat flour. The khakhra was prepared by wheat flour with substituting garden cress seed and buckwheat flour by increasing proportional 10%, 20%,30% and 40%. The nutritional value like fat, protein and iron content increases with increase the proportion of composite flour. In conclusion substitution of whole-wheat flour with garden cress seed flour and buckwheat flour will be the good nutritional food for iron deficiency people. The storage studies was carried out by three month and chemical composition checked by 30 days time of interval in that 30, 60,90 days.

The work evaluated the storage conditions on the quality and shelf life of guava jam. The prepared jam was carefully poured in steam/ethanol sterilized jam bottles and cocked immediately the jam was allowed to cool and was left for storage. In this study of the Physical, Chemical and Microbial parameters were checked during the storage period. The storage interval was done of 0 days, 15 days, 30 days, and 45 days from the day of preparation of jam. There was significant difference in colour and aroma, texture and sweetness of samples tested. The study concludes that the guava jam was good during the storage study