Effect of storage method and opening time on protein, starch, zeleny value, and mold level of stored wheat

Mekuannt Alefe Adimas; Zemenu Tadesse Adimas; Biresaw Demelash Abera; Karta Kasek Kalsa; Mesfin Wogayehu Tenagashaw

doi:10.20372/pjet.v2i1.1312

Mekuannt Alefe Adimas Bahir Dar institute of technology, Bahir Dar University, Ethiopia
Zemenu Tadesse Adimas Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, P. O. Box 26, Bahir Dar, Ethiopia
Biresaw Demelash Abera Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, P. O. Box 26, Bahir Dar, Ethiopia
Karta Kasek Kalsa Department of Technology multiplication and seed research, Ethiopian Institute of Agricultural Research, P. O. Box 2003, Addis Ababa, Ethiopia
Mesfin Wogayehu Tenagashaw Bahir Dar institute of technology, Bahir Dar University, Ethiopia

DOI: https://doi.org/10.20372/pjet.v2i1.1312

Keywords: Hermetic storage, Wheat, Nutritional composition, Opening time, Mold

Abstract

The effect of hermetic storage methods and opening time on protein, starch, zeleny value, and mold level of stored wheat is not extensively documented in Ethiopia. Therefore, the present study was conducted to evaluate the effects of hermetic storage methods and their opening time on the performance of stored wheat. The experiment consisted of six storage methods, namely metal silos, Purdue Improved Crop Storage bag, Super GrainPro bag, Plastic drum, Triplex applied to wheat in Plastic drum, and Polypropylene bag as control with three opening times, two, four, and six months, were evaluated. Protein, starch, wet gluten, Zeleny, and mold colony-forming unit were determined after one year of storage. Full factorial design was used, and the ANOVA was determined using R software. Results indicated that storage methods such as PICS, Super GrainPro bags, Triplex applied to drum plastic, and plastic drums led to significantly (P<0.05) lower levels of mold growth compared to the control and the metal silo. The present study showed that opening time had a significant effect on wet gluten and mold growth of wheat grain properties. Thus, the opening time must be considered during the storage of grains.