Effect of Temperature on Nutritive value on Wheat grain infested with A. flavus
Journal Title: Scholars Academic Journal of Biosciences - Year 2014, Vol 2, Issue 2
Abstract
Grain samples of five commonly grown wheat varieties viz.WH-542, PBW-343, UP-2003, Kundan and WH-502 were collected from three different storage centers i.e. Farmers house, Ware house and F.C.I Storage houses of Bihar state. Five samples of each commonly grown varieties were collected from different places and mixed well. Surface sterilized wheat grains were inoculated with 0.5 ml of A .flavus spore suspension (2x10-2 spores/ml) of the respective fungal species. Inoculated wheat grains were kept in conical flask at different temperatures i.e. 100,200,300,400 and 500C for 7, 14, 21 and 28 days respectively. Wheat grains deterioration was studied based on biochemical qualities –Total Carbohydrate (Starch, Maltose), Protein (crude protein, gluten), Fiber (crude fiber) and Fats at 7 days interval up to 28 days at different temp. i.e. 100, 200, 300, 400 and 500C. Maximum deterioration of all the nutritive contents along with minerals was recorded as 23% after 28 days at 300C followed by 200 and 400C. Maximum deterioration was noticed at 300C after 28 days in Kundan and UP 2003 varieties followed by WH- 542, PBW-343 and WH-502. However, deterioration was observed as nil at 100 and 500C. Keywords: Wheat grains, Nutritional quality, Aspergillus flavus, Grain deterioration.
Authors and Affiliations
Pankaj Kumar, Amod Kumar, A. K Roy
Keywords
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