Abstract:

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.