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Effect of Moisture on the Shelf Life of Wheat Flour
Flour treatments having different moisture levels i.e. 13.5, 13,12,11,10 and 9% were packed in polypropylene bags. During the storage period of 60 days, each treatment was evaluated for proximate composition, insect infestation, mould growth and total iron. Moisture has significant effect on crude protein, crude fat, mould growth and insect infestation. Protein and fat content were decreased with storage period and this trend was more in treatments of higher moisture content. Changes in ash and fiber were non-significant with regard to treatments and storage period. Mould growth and insect infestation was more in treatments having higher moisture during storage while the treatments with lower moisture content (9%) showed no infestation. It is concluded that 9 and 10% moisture content is suitable for storage stability and longer shelf life of wheat flour.