Author(s): B. SUBBLAKSHMI, AND S. AMUTHA

Abstract: An attempt was made to study the effect of lime treatment, packagingrnmaterials and storage periods on biochemical qualities of CO1 and HQPM 7 maizernvarieties flour. The flours were treated with calcium hydroxide, packed in therntwo packaging materials viz., polyethylene bags (P₁) and metalizedrnpolyester polypropylene laminated bags (P₂) and its biochemicalrnqualities were determined at fifteen days storage intervals of 90 days storage.rnIt was found that an increase in moisture content was noticed during storagernand it was lesser in the lime treated flour compared to untreated maize flourrnof both varieties. In P₂ package moisture content wasrnsignificantly lower in compared to P₁. The free fatty acidrnand peroxide value increased on storage and the changes were minimum in samplesrnpackaged in P_2. biochemical qualities of maize flour showedrnthat lime treated maize flour can be stored for longer period compared tornuntreated maize flour in the both the varieties.

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