Extension of shelf life of brown rice with some traditionally available materials

Different traditional materials were tested as for their effect on storability of brown rice. After six months of storage at ambient temperature samples stored with parad tablet and boric acid remained free flowing and maintained a healthy look during the period while others got infested with ants within 45 days. The sample protected with parad tablet had normal appearance and good taste on cooking, bifurcation of cooked grains at both ends and a watery taste were observed in grains protected with boric acid. The amount of free fatty acid (FFA) and malondialdehyde (MDA) increased in control samples during storage, whereas the parad tablet protected samples showed little variation. Moreover, storage with parad tablet was also found to be effective in preventing the loss of carbohydrate, protein and lipid. The objective of the study was to find a suitable protectant(s) which is locally available and can extend the shelf life of brown rice which is otherwise nutritionally very rich.