Vol. 10, Special Issue 11 (2021)

Author(s):
Sahana S, Ganapathy S, Amuthaselvi G and John Kennedy Z

Abstract:
A comparative study of ventilated storage of groundnuts with traditional bag storage was done. The biochemical changes in groundnut was determined in both methods for 60 days. The ventilated storage bin was of 50 kg capacity and was fabricated with 2mm thick mild steel. In gunny bag storage, the groundnut pods were stored in ambient condition and for ventilated storage bin, the aeration was given by a blower at the rate of 0.04m/s for 1 hour during daytime for the period of 60 days. The initial moisture content of groundnut observed to be 6.5% db., After 60 days, it is increased to 8.2% db., in ventilated bin and 10.5% db in gunny bag, respectively. The average temperature of groundnut in ventilated bin and gunny bag storage were observed as 27.6±0.61°C and 30.14±1.64°C respectively. The initial protein, starch, oil, free fatty acid and peroxide value of groundnut were observed as 24.5%, 11.88%, 45.8%, 2.78% and 2.24 mEqu/kg. After 60 days of storage, the protein, starch and oil content decreased to 23.1%, 9.7% and 44.1%, in ventilated storage and 21.5%, 8.9%, and 42%, in gunny bag storage respectively. Free fatty acid and peroxide value of groundnut were increased after 60 days of storage to 3.3% and 3.98 mEqu/kg in ventilated storage and 4.2% and 5.65mEq/kg in gunny bag storage respectively.