Indian Journal of Science and Technology

Abstract

Objectives: To assess the effect of different drying methods on wheat grain quality, find out suitable storage and drying method. Methods/Statistical Analysis: The present research was carried out to determine the effect of drying methods (Sun dry, Air dry and Oven dry) and storage periods (90 and 180 days) on wheat quality parameters. The differences among the treatment’s means were compared by the HSD test. Findings: The results indicated that hardness, germination capacity, protein and starch decreased greatly in all types of drying methods with the progress of storage period. The maximum hardness, germination capacity, protein and starch were recorded in the sun drying method followed by oven drying method under the storage period of 90 days. The minimum performance of these parameters was recorded in air drying method under the storage period of 180 days, this, may be due to presence of moistness and infestation of insect attacks. The highest values of all the tested parameters except moisture content were observed in sun drying method in the storage period of 90 days. The maximum moisture content was recorded in air drying method, while sun drying method ranked second for moisture content in the seed kept for 90 days. Minimum moisture content was noticed in oven drying method in the seed kept for 180 days. Air drying method proved worst as compared to sun drying and oven drying methods. The decreasing trend of tested traits was noticed with the increasing storage periods. The storage of period of 90 days gave the highest values in various observed traits as compared to 180 days. Application/Improvements: The Sun drying method should be used to store wheat at desired environment where grain could not be under stress and the place of stored grains must be changed after the storage of 90 days.

Keywords: Drying methods, Storage periods, Quality parameters, wheat