Experimental investigation on storage of food grains using cow dung-based desiccant as preservative

Abstract

ABSTRACT Food grains, produced abundantly during the harvest season, face the challenge of maintaining their quality for extended periods. While immediate consumption is an option, long-term storage offers distinct advantages by ensuring a continuous food supply beyond the harvest season. Proper storage is a critical post-harvest factor that contributes to various benefits, including economic growth and food security. In this context, this paper presents an experimental study focused on the development and evaluation of a hybrid cow dung-based desiccant (HCDD) as a potential preservative for food grains. The study thoroughly examines the impact of this innovative desiccant, HCDD, on the quality of stored rice and wheat grains. Initially, the lipid content of rice grains in C3 and C4 drums was recorded at 1.97%. However, after 8.5 months of storage, a significant decline in quality was observed in C3, where the lipid content decreased to 1.78%. In contrast, C4 maintained a stable lipid content at 1.89%. Similarly, the initial free fatty acid content in rice grains in both C3 and C4 drums was 1.78%, but after 8.5 months, C3 experienced a significant increase to 7.48%, indicating substantial deterioration. Conversely, C4 exhibited a more modest increase, reaching 4.29% over the same period. Regarding wheat quality, the initial gluten content in C1 and C2 drums was 28.12%. After 5.5 months of storage, C1 exhibited a considerable decline, with gluten content decreasing to 17.62%. In contrast, C2, utilizing HCDD, displayed a milder decrease, reaching 19.1% after 13 months. Furthermore, the initial acid value in C1 and C2 drums for wheat grains was 10.2 mg KOH/g fat. After 5.5 months, C1 experienced a substantial increase in the acid value, rising to 26.8 mg KOH/g fat, indicating grain deterioration. Conversely, C2, benefiting from HCDD, exhibited a less pronounced increase, with an acid value of 15.4 mg KOH/g fat after 13 months. This study meticulously monitored the quality of stored grains by measuring crucial parameters such as lipid content, free fatty acids in rice, gluten, and acid values in wheat. The consistent findings revealed that grains stored with HCDD exhibited superior preservation qualities. They retained lower levels of moisture and experienced significantly slower deterioration rates compared to those stored without HCDD. This not only enhances the shelf life of grains but also ensures their nutritional and qualitative integrity.