Shelf-life data for extruded and uncooked grain amaranth (Amaranthus cruentus) composite flour stored at 25 °C and 30 °C

Microbiological and proximate composition data from a 90-day storage trial comparing extrusion-cooked and uncooked grain amaranth (Amaranthus cruentus, Akeri variety, TOSCI/180/2017) composite flour held at 25 °C and 30 °C. Total viable bacterial count, total yeast and mould count, Escherichia coli, Salmonella spp., moisture, crude fat and crude protein were determined in triplicate at intervals across storage. The deposit contains individual replicate measurements, summary means with standard deviations, derived kinetic parameters (modified Gompertz for microbial growth; first-order rate constants and Arrhenius activation energies for physicochemical degradation), the original laboratory workbooks, and the R code that reproduces all tables in the associated manuscript. Data were generated under the ENDIP project, which develops grain amaranth-based complementary foods for the management of moderate acute malnutrition in children under five in Tanzania