Biochemical and microbiological studies of iron fortified whole wheat flour during storage.

摘要

During 2004-05, the stability of whole wheat flour fortified with iron and stored using different packaging materials was evaluated during storage for three months at small scale local grinders in the village of Malakandher, Peshawar, Pakistan. Both fortified and unfortified (control) wheat flour of the same lot was packaged in either tin boxes, polypropylene woven bags, or gunny bags, and were stored under ambient room conditions for three months. All samples were analysed for different quality parameters before and at monthly intervals during storage. Results showed that the kind of packaging material and storage period affected significantly the moisture content and nitrogen free extract of the flours, but had no significant effect on crude protein, crude fat, crude fibre, and ash contents. Gluten levels were significantly affected by the storage period, whereas the kind of packaging material affected gluten levels on wet basis only. No significant effects on iron contents were observed. Total fungal counts increased to 929 TFC after three months, with no significant difference between the fortified and the non-fortified flour. Flour pH decreased from a mean value of 7.43 to 6.53 after three months. Only the kind of packaging material showed a significant effect on the flours' pH value. Thus, iron-fortified whole wheat flour can be stored without quality deterioration for a reasonable period of time under ambient room conditions..