Traditional storage methods and their effect on quality characteristics of wheat grain in Sindh, Pakistan

The change in quality of wheat grains in terms of physical parameters (moisture, test weight, 1000 grain weight and insect damage), chemical parameters (protein, fat, ash and starch) and flour quality tests (falling number, water absorption, dough development time and dough stability) were observed during storage in conventional structures (earthen bin, metal bin, bulk covered and room store) for 12 months. The results showed that test-weight (66.8 kg/hl), 1000 grain weight (39.67 g), protein (8.9%), fat (1.82%), ash (1.62%), starch (61.64%), falling number (285 s), water absorption (62.54%), dough development time (4.7 min) and dough stability (7.47 min) were recorded highest in grain samples collected from earthen bin followed by metal bin, bulk covered and room type store. Grain moisture and insect-infestation were increased during the whole storage period. The maximum insect-infestation (27%) and moisture content (15.2%) were observed in grain samples taken from the room type store. Wheat grain stored in earthen bin showed better quality characteristics as compared to other storage methods. Hence, the adoption of earthen bin should be encouraged in the developing countries