Biochemical Properties of Whole and Degermed Maize Flours during Storage

An attempt was made to study the effect of packaging materials and storage periods on biochemical qualit ies of whole and degermed maize flours. The flours were packed in three packaging materials viz. alu min iu m laminated foil (ALF), high density polyethylene (HDPE) and low density polyethylene (LDPE) and its biochemical qualities were deter- mined at ten days storage interval for 70 days storage. It was found that degermed maize flour is better in terms of mo isture, protein, fat, FFA, total acidity, ash and textural propert ies as compared to the whole maize flour. The mo isture, fat and FFA were increased whereas protein, total acid and ash contents decreased with increase in storage interval. Maize flour stored in alumin iu m foil found best follo wed by HDPE. Biochemical qualities of degermed maize flour showed that it can be stored for longer period as compared to whole maize flour.