EFFECTIVENESS OF DIFFERENT STORAGE METHODS ON WHEAT PRODUCTS AT DOMESTIC LEVEL
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Date
30-08-99
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE
Abstract
The present study was conducted during the year 1997-98. The main
objectives of the study was to study the existing storage practices of wheat
products in rural and urban households, to analyse the effect of different
storage methods and to suggest the suitable method of storage to improve the
helf-life of the selected varieties of wheat products. The sample comprised of 75
each rural and urban households. Results revealed that majority of both rural
and urban respondents practiced traditional storage structures like cane
baskets, polythene lined gunny bags and aluminium container for storing
wheat products like atta and rava. For the laboratory experiment selected
wheat products atta and rava obtained from the varieties DWRT62 (V1),
DWR—185 (V2) and DDK—1001(V1) stored in three different containers viz.,
Aluminium dabba (C1), Polythene bag (200 gauge) (C2) and Polythene bag
placed in aluminium dabba (C.)] were stored upto five months. Among the
varieties studied the atta and rava of variety. Vi stored in C1 container was
most susceptible for attack of figmoth, rice weevil and lesser grain borer and
the least infestation was observed in V2 and V3 varieties stored in C2 and C3
containers respectively.
The highest wet and dry weight of gluten content was in Vn and Vi
varieties and the least in V2 variety throughout the storage period. The highest
organoleptic evaluation score was obtained for chapati prepared from the atta
of Vi and V.t varieties stored in Cn and C2 containers, respectively whereas, for
upma, highest score for rava of V2 and V., varieties stored in C2 and C3
containers respectively. Thus, V2 and V.j varieties were good for upma
preparation and Vj and V3 were good for chapati preparation.
Sundrying of atta and roasting of rava before storage reduces the
infestation and increases the shelf-life