Effect of storage conditions on red lentils.

Sravanthi, B., Jayas, D.S., Alagusundaram, K., Chelladurai, V., and White, N.D.G. (2013). "Effect of storage conditions on red lentils.", Journal of Stored Products Research, 53, pp. 48-53. doi : 10.1016/j.jspr.2013.01.004  Access to full text

Abstract

Environmental conditions during storage can affect dehulling characteristics of red lentils. Knowledge about the effect of storage conditions on the quality of red lentils is needed. The major storage conditions that affect any grain are temperature and moisture content. Quality parameters of red lentils stored at different initial moisture contents (10%, 12.5%, 15.0% and 17.5%, wet basis) at 10 °C, 20 °C, 30 °C, 40 °C for 16 weeks (wk) were determined. Initial moisture content was maintained constant for all temperatures throughout the study. Germination decreased with increase in temperature and moisture content during storage. Free fatty acid values remained the same for lower temperatures (10 °C and 20 °C) throughout the study. Visible mould appeared only on the samples stored at 40 °C with 17.5% initial moisture content after 3 wk. There was no significant change in protein content throughout the study. Safe storage guidelines were developed for red lentils with respect to germination and presence of visible mould during storage. Red lentils stored with different initial moisture contents (10%, 12.5%, 15.0% and 17.5%) at 10 °C, 20 °C, 30 °C for 16 wk were found to have a good storage life. Red lentils stored at 40 °C need to be dried before 4 wk of storage for longer shelf life.

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