Effect of Storage Material and Location on Physicochemical Properties and Nutritional Composition of Stored Bread Wheat in Ethiopia

Cherinet Kasahun Olana

doi:doi:10.11648/j.jfns.20210904.12

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Effect of Storage Material and Location on Physicochemical Properties and Nutritional Composition of Stored Bread Wheat in Ethiopia

Cherinet Kasahun Olana

Published in Journal of Food and Nutrition Sciences (Volume 9, Issue 4)

Received: 24 June 2021 Accepted: 14 July 2021 Published: 24 July 2021

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Abstract

Postharvest management intervention of wheat grain needs to be examined from technological quality perspectives before its introduction to end-users. Local and improved methods of grain storage cause a lot of losses in terms of physical and Physico-chemical properties. These losses could be improved by providing appropriate storage materials at all agro-ecologies. This study aimed to evaluate the effects of different grain storage materials on the physical and physicochemical properties of stored wheat at different locations. The experiment included three treatments; (Purdue Improved Crop Storage (PICS), polypropylene bags, and Jute bags) at different agro-ecological locations; midland (Debrezeit), lowland (Werer), and highland (Kulumsa). Wheat, Lemu variety was stored in triplicate (25 Kilogram/container) for six months (December 2018 - June 2018) under normal environmental conditions in a randomized complete block design (RCBD), with three replication times Wheat stored in Jute bag at lowland for 6 months had lower final germination percentage, lower gluten index, and higher falling number value. In addition, wheat stored at lowland in jute bag had reduced hardness index value. Meanwhile, wheat stored in a Jute bag at midland for 6 months had a lower final germination percentage, lower hectoliter weight but, insignificant change in the hardness index value. Wheat stored at low land, midland, and highland in a jute bag for 4 and 6 months had shown increment in protein content. Wheat stored at midland in jute bag and PICS for 6 months had lower hectoliter weight and flour yield percentage. Besides, wheat stored at midland in a jute bag for 4 months of storage had higher wet and dry gluten content but, lower gluten index value. This condition may pose a negative influence on the baking performance of flour from wheat stored at lowland and with traditional jut bags. From this study, it can be concluded that PICS bags at all storage sites had Significant effective storage materials to preserve wheat grains. Further investigation, however, is very important to evaluate the influence of these treatments on the end-use qualities including baking quality.

Published in	Journal of Food and Nutrition Sciences (Volume 9, Issue 4)
DOI	10.11648/j.jfns.20210904.12
Page(s)	106-112
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

PICS Bags, Wheat, Gluten, Hardness Index, Nutritional Composition

References

[1]	Kalsa, K. K., Subramanyam, B., Demissie, G., Mahroof, R., Gabbiye, N., Fanta, Admasu, Solomon, Workneh, (2018). Major insects and their associated losses in stored wheat in Ethiopia. In: 1st National Conference on Post-Harvest Management for Improved Livelihood and Sustainable Development (Book of Abstracts), 10 May 2018. Bahir Dar Institute of Technology, Bahir Dar, Ethiopia.
[2]	Kalsa, K. K., Subramanyam, B., Demissie, G., Mahroof, R., Gabbiye, N., 2017. Efficacy of filter cake against Sitophilus granarius L. And Rhyzopertha Dominica F. In stored wheat. In: 1st All Africa Post-Harvest Congress and Exhibition, pp. 118e120 (Nairobi).
[3]	Karta K., Bhadriraju S., Girma D., Rizana M., Admasu W., and Nigus G. (2019). Evaluation of postharvest preservation strategies for stored wheat seed in Ethiopia, Journal of Stored Products Research journal homepage: www.elsevier.com/locate/jspr.
[4]	Martin, D. T. T., Baributsa, D., Huesing, J. E. E., Williams, S. B. B., and Murdock, L. L. L., (2015). PICS bags protect wheat grain, Triticum aestivum (L.), against rice weevil, Sitophilus oryzae (L.) (Coleoptera: Curculionidae). J. Stored Prod. Res. 63, 22e30. https://doi.org/10.1016/j.jspr.2015.05.001.
[5]	Baoua, I. B., Amadou, L., Lowenberg-DeBoer, J. D., Murdock, L. L., 2013. Side by side comparison of GrainPro and PICS bags for postharvest preservation of cowpea grain in Niger. J. Stored Prod. Res. 54, 13e16. https://doi.org/10.1016/j.jspr.2013. 03.003.
[6]	Bishaw, Z., Atilaw, A., (2016). Enhancing agricultural sector development in Ethiopia: the role of research and seed sector. Ethiop. J. Agric. Sci. Special Is 101e130.
[7]	Dessalegn, T., Tesfaye, S., Gebrekristos, T., Abiy, S., Shure, S., Yazzie, C., Subramanyam, B., Roberts, K. A., Abay, F., Mahroof, R., (2017). Post-harvest wheat losses in Africa: an Ethiopian case study. In: Langridge, P. (Ed.), Achieving Sustainable Cultivation of Wheat Volume 2: Cultivation Techniques. Burleigh Dodds Science Publishing, pp. 85e104. https://doi.org/10.19103/ AS.2016.0004.18.
[8]	AACC. 2000. Approved Methods of American Association of Cereal Chemists. Amer. Assoc. of Cereal Chemists. Inc., St. Paul, Minnesota, USA.
[9]	Buriro M., Oad F. C., Keerio, M. I., Gandahi A. W., and Laghari G. M. (2012). Impact of storage sources on physico-chemical properties of various wheat varieties. Sarhad J. Agric, 28 (2), pp. 185-190.
[10]	Chattha S. H., Jamali L. A., Ibupoto K. A., and Mangio H. R. (2012). Effect of different packaging materials and storage conditions on the viability of wheat seed (TD-1 variety). Sci., Tech. and Dev., 31 (1). 10-18.
[11]	Jafri S. (2010). Physicochemical changes affecting the nutritional and technological of wheat grains stored in different types of containers. PhD dissertation thesis. Arid Agricultural University. Rawalpindi. Pakistan.
[12]	Raza S,, Khalil S., Naseem K., Gilani M. A., Amjad M., Masud T. and Naqvi S. M. S. (2010). Effect of household storage receptacles on physicochemical characteristics of wheat. Sarhad J. Agri, 26 (2).
[13]	Rehman, Z. U. and Shah. W. H. (1999). Biochemical changes in wheat during storage at three temperatures. Plant Food Hum. Nut. 54. 109-117.
[14]	Strelec I, Popović R., Ivanišić I., Jurković V., Jurković Z., Ugarčić-Hardi Z., Sabo M. (2010). Influence of temperature and relative humidity on grain moisture, germination and vigour of three wheat cultivars during one year storage. POLJOPRIVREDA. 16 (2). 20-24.

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APA Style

Cherinet Kasahun Olana. (2021). Effect of Storage Material and Location on Physicochemical Properties and Nutritional Composition of Stored Bread Wheat in Ethiopia. Journal of Food and Nutrition Sciences, 9(4), 106-112. https://doi.org/10.11648/j.jfns.20210904.12

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ACS Style

Cherinet Kasahun Olana. Effect of Storage Material and Location on Physicochemical Properties and Nutritional Composition of Stored Bread Wheat in Ethiopia. J. Food Nutr. Sci. 2021, 9(4), 106-112. doi: 10.11648/j.jfns.20210904.12

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AMA Style

Cherinet Kasahun Olana. Effect of Storage Material and Location on Physicochemical Properties and Nutritional Composition of Stored Bread Wheat in Ethiopia. J Food Nutr Sci. 2021;9(4):106-112. doi: 10.11648/j.jfns.20210904.12

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@article{10.11648/j.jfns.20210904.12,
  author = {Cherinet Kasahun Olana},
  title = {Effect of Storage Material and Location on Physicochemical Properties and Nutritional Composition of Stored Bread Wheat in Ethiopia},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {9},
  number = {4},
  pages = {106-112},
  doi = {10.11648/j.jfns.20210904.12},
  url = {https://doi.org/10.11648/j.jfns.20210904.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20210904.12},
  abstract = {Postharvest management intervention of wheat grain needs to be examined from technological quality perspectives before its introduction to end-users. Local and improved methods of grain storage cause a lot of losses in terms of physical and Physico-chemical properties. These losses could be improved by providing appropriate storage materials at all agro-ecologies. This study aimed to evaluate the effects of different grain storage materials on the physical and physicochemical properties of stored wheat at different locations. The experiment included three treatments; (Purdue Improved Crop Storage (PICS), polypropylene bags, and Jute bags) at different agro-ecological locations; midland (Debrezeit), lowland (Werer), and highland (Kulumsa). Wheat, Lemu variety was stored in triplicate (25 Kilogram/container) for six months (December 2018 - June 2018) under normal environmental conditions in a randomized complete block design (RCBD), with three replication times Wheat stored in Jute bag at lowland for 6 months had lower final germination percentage, lower gluten index, and higher falling number value. In addition, wheat stored at lowland in jute bag had reduced hardness index value. Meanwhile, wheat stored in a Jute bag at midland for 6 months had a lower final germination percentage, lower hectoliter weight but, insignificant change in the hardness index value. Wheat stored at low land, midland, and highland in a jute bag for 4 and 6 months had shown increment in protein content. Wheat stored at midland in jute bag and PICS for 6 months had lower hectoliter weight and flour yield percentage. Besides, wheat stored at midland in a jute bag for 4 months of storage had higher wet and dry gluten content but, lower gluten index value. This condition may pose a negative influence on the baking performance of flour from wheat stored at lowland and with traditional jut bags. From this study, it can be concluded that PICS bags at all storage sites had Significant effective storage materials to preserve wheat grains. Further investigation, however, is very important to evaluate the influence of these treatments on the end-use qualities including baking quality.},
 year = {2021}
}

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TY - JOUR
T1 - Effect of Storage Material and Location on Physicochemical Properties and Nutritional Composition of Stored Bread Wheat in Ethiopia
AU - Cherinet Kasahun Olana
Y1 - 2021/07/24
PY - 2021
N1 - https://doi.org/10.11648/j.jfns.20210904.12
DO - 10.11648/j.jfns.20210904.12
T2 - Journal of Food and Nutrition Sciences
JF - Journal of Food and Nutrition Sciences
JO - Journal of Food and Nutrition Sciences
SP - 106
EP - 112
PB - Science Publishing Group
SN - 2330-7293
UR - https://doi.org/10.11648/j.jfns.20210904.12
AB - Postharvest management intervention of wheat grain needs to be examined from technological quality perspectives before its introduction to end-users. Local and improved methods of grain storage cause a lot of losses in terms of physical and Physico-chemical properties. These losses could be improved by providing appropriate storage materials at all agro-ecologies. This study aimed to evaluate the effects of different grain storage materials on the physical and physicochemical properties of stored wheat at different locations. The experiment included three treatments; (Purdue Improved Crop Storage (PICS), polypropylene bags, and Jute bags) at different agro-ecological locations; midland (Debrezeit), lowland (Werer), and highland (Kulumsa). Wheat, Lemu variety was stored in triplicate (25 Kilogram/container) for six months (December 2018 - June 2018) under normal environmental conditions in a randomized complete block design (RCBD), with three replication times Wheat stored in Jute bag at lowland for 6 months had lower final germination percentage, lower gluten index, and higher falling number value. In addition, wheat stored at lowland in jute bag had reduced hardness index value. Meanwhile, wheat stored in a Jute bag at midland for 6 months had a lower final germination percentage, lower hectoliter weight but, insignificant change in the hardness index value. Wheat stored at low land, midland, and highland in a jute bag for 4 and 6 months had shown increment in protein content. Wheat stored at midland in jute bag and PICS for 6 months had lower hectoliter weight and flour yield percentage. Besides, wheat stored at midland in a jute bag for 4 months of storage had higher wet and dry gluten content but, lower gluten index value. This condition may pose a negative influence on the baking performance of flour from wheat stored at lowland and with traditional jut bags. From this study, it can be concluded that PICS bags at all storage sites had Significant effective storage materials to preserve wheat grains. Further investigation, however, is very important to evaluate the influence of these treatments on the end-use qualities including baking quality.
VL - 9
IS - 4
ER -

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Cherinet Kasahun Olana

Food Science and Nutrition Research Directorate, Ethiopian Institute of Agricultural Research, Kulumsa Agricultural Research Center, Assela, Ethiopia

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APA Style

Cherinet Kasahun Olana. (2021). Effect of Storage Material and Location on Physicochemical Properties and Nutritional Composition of Stored Bread Wheat in Ethiopia. Journal of Food and Nutrition Sciences, 9(4), 106-112. https://doi.org/10.11648/j.jfns.20210904.12

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ACS Style

Cherinet Kasahun Olana. Effect of Storage Material and Location on Physicochemical Properties and Nutritional Composition of Stored Bread Wheat in Ethiopia. J. Food Nutr. Sci. 2021, 9(4), 106-112. doi: 10.11648/j.jfns.20210904.12

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AMA Style

Cherinet Kasahun Olana. Effect of Storage Material and Location on Physicochemical Properties and Nutritional Composition of Stored Bread Wheat in Ethiopia. J Food Nutr Sci. 2021;9(4):106-112. doi: 10.11648/j.jfns.20210904.12

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@article{10.11648/j.jfns.20210904.12,
  author = {Cherinet Kasahun Olana},
  title = {Effect of Storage Material and Location on Physicochemical Properties and Nutritional Composition of Stored Bread Wheat in Ethiopia},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {9},
  number = {4},
  pages = {106-112},
  doi = {10.11648/j.jfns.20210904.12},
  url = {https://doi.org/10.11648/j.jfns.20210904.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20210904.12},
  abstract = {Postharvest management intervention of wheat grain needs to be examined from technological quality perspectives before its introduction to end-users. Local and improved methods of grain storage cause a lot of losses in terms of physical and Physico-chemical properties. These losses could be improved by providing appropriate storage materials at all agro-ecologies. This study aimed to evaluate the effects of different grain storage materials on the physical and physicochemical properties of stored wheat at different locations. The experiment included three treatments; (Purdue Improved Crop Storage (PICS), polypropylene bags, and Jute bags) at different agro-ecological locations; midland (Debrezeit), lowland (Werer), and highland (Kulumsa). Wheat, Lemu variety was stored in triplicate (25 Kilogram/container) for six months (December 2018 - June 2018) under normal environmental conditions in a randomized complete block design (RCBD), with three replication times Wheat stored in Jute bag at lowland for 6 months had lower final germination percentage, lower gluten index, and higher falling number value. In addition, wheat stored at lowland in jute bag had reduced hardness index value. Meanwhile, wheat stored in a Jute bag at midland for 6 months had a lower final germination percentage, lower hectoliter weight but, insignificant change in the hardness index value. Wheat stored at low land, midland, and highland in a jute bag for 4 and 6 months had shown increment in protein content. Wheat stored at midland in jute bag and PICS for 6 months had lower hectoliter weight and flour yield percentage. Besides, wheat stored at midland in a jute bag for 4 months of storage had higher wet and dry gluten content but, lower gluten index value. This condition may pose a negative influence on the baking performance of flour from wheat stored at lowland and with traditional jut bags. From this study, it can be concluded that PICS bags at all storage sites had Significant effective storage materials to preserve wheat grains. Further investigation, however, is very important to evaluate the influence of these treatments on the end-use qualities including baking quality.},
 year = {2021}
}

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