%0 Journal Article
%T Biochemical Properties of Whole and Degermed Maize Flours during Storage
%J American Journal of Biochemistry
%@ 2163-3029
%D 2012
%I 
%R 10.5923/j.ajb.20120204.01
%X An attempt was made to study the effect of packaging materials and storage periods on biochemical qualities of whole and degermed maize flours. The flours were packed in three packaging materials viz. aluminium laminated foil (ALF), high density polyethylene (HDPE) and low density polyethylene (LDPE) and its biochemical qualities were determined at ten days storage interval for 70 days storage. It was found that degermed maize flour is better in terms of moisture, protein, fat, FFA, total acidity, ash and textural properties as compared to the whole maize flour. The moisture, fat and FFA were increased whereas protein, total acid and ash contents decreased with increase in storage interval. Maize flour stored in aluminium foil found best followed by HDPE. Biochemical qualities of degermed maize flour showed that it can be stored for longer period as compared to whole maize flour.
%K Whole Maize Flour
%K Degermed Maize Flour
%K Biochemical Qualities
%K Textural Properties
%U http://article.sapub.org/10.5923.j.ajb.20120204.01.html