Background: Polysaccharides, proteins, lipids, or their combinations are the usual sources of biopolymer films used in edible coatings. Edible coatings have long been used to protect food products from microbial contamination and physiological deterioration. The study evaluated the effectiveness of composite edible coatings from acha (Digitaria exilis) and finger millet (Eleusine coracana) starch in extending the shelf-life of roasted breadfruit seeds (ukwa). 
 
Methods: Starches were blended in ratios of 100:0, 70:30, 60:40 and 50:50 (acha:finger millet), with 25% glycerol added as a plasticizer. The coating solutions were applied to freshly roasted samples and stored at ambient temperature (27&plusmn;1&deg;C) for 27 days. 
 
Result: Oxidative stability was assessed at 9-day intervals using moisture content, thiobarbituric acid (TBA) and peroxide value (PV). Uncoated samples showed higher moisture content (5.265-27.605%) compared to coated samples (5.125-21.375%), with the 60:40 blend exhibiting the lowest values. TBA values increased significantly in uncoated samples (5.12&plusmn;0.035 mg MA/kg) but remained below 3.00 mg MA/kg in coated samples, especially in the 60:40 formulation. PV remained low (0.035-0.17 meq O/kg) across all samples. Sensory evaluation indicated that the 50:50 blend had the highest overall acceptability, while 60:40 and 50:50 showed better taste, aroma and color. Overall, the coatings effectively improved shelf-life and preserved product quality. 
&nbsp;

Shelf-life Extension of Roasted Breadfruit Seed (Artocarpus altilis) using Acha (Digitaria exilis) and Finger Millet Composite based Edible Coating