Abstract:
Wheat is staple food for most of the world population. However, a lot of
grain is damaged and/or wasted during storage particularly in developing countries
where a huge quantity of grain is stored as household level. Therefore, proper
storage conditions for wheat grains can bring about considerable improvement in
national economy through control in losses in both the quantity as well as quality.
Information on biochemical changes in wheat because of storage in different
household containers and their effects on products are either scanty or outdated.
Keeping in view the facts a research was planned to investigate the changes in
quality of wheat grains during storage in different containers commonly used at
household level in Pakistan i.e. earthen pots, tin containers, cotton bags, jute bags
and polypropylene bags. Newly harvested grains of three commonly growing.
wheat varieties i.e. Chakwal-97, Margalla-99 and Wafaq-2001 after fumigation
were stored for 12 months in two consecutive years i.e. 2003-04 and 2004-05 in
these containers at existing environmental conditions. Samples were analyzed
before storage and after every 4 months for different quality parameters i.e.
moisture content, test weight, flour yield, particle size index, flour color, ash,
protein, fat, crude fiber, gluten, falling number, fat acidity, water absorption, dough
stability, farinograph quality number, total plate count, fungal colony and chapatti
quality. Results of these quality parameters were statistically analyzed.
Varietals contribution during storage was significant in most of the quality
parameters. Chakwal-97 showed higher PSI, ash, protein, gluten, dough stability,
FQN, Chapatti quality score and lower TPC. Margalla-99 is suitable for
maintaining low values for moisture, highest flour yield, crude fat, crude fiber and
xixwater absorption capacity along with higher chapatti quality score. As for as
Wafaq-2001 is concerned it showed its ability to have lower moisture content,
higher test weight, PSI, crude fat, crude fiber during storage in different containers
and duration.
The quality parameters considered in this study were also affected by the
storage time. At initial stage lowest moisture, higher test weight and flour yield,
lowest fat acidity and microbial infection is evident while storing wheat grains up
to 4 months improved protein and gluten content, water absorption capacity, FQN
and chapatti quality score. Wheat grains when stored up to 8 months showed
improvement in PSI, flour yield, gluten content and dough stability. Twelve
months storage of wheat grains showed improvement in flour yield, protein content
and farinograph quality number.
Storage container was the most important factor of this study, which greatly
affected the quality of stored grains. It was observed that grains stored in earthen
pots retained most of the quality characteristics i.e. lowest moisture content,
highest test weight, flour yield, water absorption capacity, chapatti quality score as
well as lowest microbial count. The second suitable storing material was cotton
bag. Grains stored in cotton bags showed lowest moisture, high test weighs, flour
yield, gluten content and appropriate falling number. Polypropylene bags may be
ranked as third showing the highest gluten, dough stability, farinograph quality
number with the lowest fat acidity in the stored grains. Grains in jute bags
exhibited lower fat acidity, highest dough stability and better chapatti quality score
whereas grains in tin pots found to have lower fat acidity, higher water absorption
and better chapatti quality score.
xxIt was interesting to note that particle size index was the only quality
parameter that not affected by any of the factors and their interactions. Highest
flour yield could be obtained from Chakwal-97 and Margalla-99 after storing these
varieties in earthen pots for 4 months whereas for Wafaq-2001 this quality was
maintained up to 12 months when stored in cotton bags.
It is concluded that earthen pots are suitable for retaining better values for
maximum numbers of all the quality parameters studied during this research
followed by cotton bags. Cotton bags were better to store these three varieties up to
one year by keeping moisture at lower side and higher test weight.