Vol. 12, Issue 3 (2023)

Author(s):
Neha Pachlasiya, Suvidha Mishra, Charu Bhagat and Diwakar Tiwari

Abstract:
Rice (Oryza sativa L.) is a cereal grain and an important staple food for a large part of the world’s human population. Among cereals, rice is even more nutritious than wheat. Rapid growth in human population not only necessitates enhancing production but also requires proper storage of surplus. Proper food storage is of paramount importance in the present scenario of increasing incidences of localized food shortage. Proper storage conditions for rice can bring about considerable improvement in national economy through control of losses both in terms of quantity as well as quality. Though appearance of brown rice is not so good, but considering its nutritional importance, it is recommended to use brown rice in daily diets. For this, storage of brown rice has a prime importance which has yet not been done using indigenous storage methods. So, it is decided to conduct a study on shelf life of brown rice using different storage structures. Keeping in mind a study on storage of brown rice was conducted in three different storage structures namely gunny bag, polypropylene bag and ms container at ambient condition. Time of storage was taken as 0, 30, 60 and 90 days. Samples were withdrawn from each storage structures at 30 days interval to study various parameters like physical properties and nutritional characteristic (protein, fat, carbohydrates and ash content) and colour parameters (lightness, hue angle and chroma values) after storage.