EFFECT OF HOUSE HOLD STORAGE RECEPTACLES ON PHYSICO CHEMICAL CHARACTERISTICS OF WHEAT

This study was conducted to investigate the changes in wheat grain quality that may occur during storage in different types of containers commonly used in Pakistan i.e. earthen pots, tin containers, cotton bags, jute bags and polypropylene bags. Freshly harvested grains of three different wheat varieties were stored in these containers for 12 months in two consecutive years i.e. 2003-04 and 2004-05, at existing environmental conditions at Food Quality Nutrition Program of National Agricultural Research Centre, Islamabad. Samples were analyzed before storage and after every 4 months for different quality parameters i.e. moisture content, test weight, flour yield, falling number and fat acidity. Results of both years showed an increase in moisture content during storage that was least in cotton bags and earthen pots resulting in higher test weights and flour yield. Tin containers performed better in retaining low fat acidity values. Storage duration of 12 months generally increased moisture and fat acidity while decreased test weight and flour yield in both years. Falling number also increased in all containers during storage, but remained with in the limits usually required for baking purposes. However, the pattern was not uniform within both the years under study.