Post Harvest Food Grain Storage

Contents: Preface. I. Introduction: 1. Paddy grain structure and composition. 2. Storage of food grains. 3. Indoor storage system. 4. Outdoor storage system. 5. Two new patented storage technologies. 6. Microbial degradation of stored grain. 7. Mould contamination in foodgrain. 8. Fungal aerospora. 9. Mycotoxin in food grain. 10. Aflatoxin. 11. Factors influencing aflatoxin biosynthesis. 12. Other mycotoxins. 13. Phytotoxin. II. Nutritional parameters: 1. Seed Vigour. 2. Ash content. 3. Crude fibre. 4. Crude protein. 5. Starch content. 6. Total soluble sugar. 7. Reducing sugar. 8. Non reducing sugar. 9. Amylose and amylopectin fraction of starch. References. Subject index.

"To combat nutritional demand of continuous growth of world population, sustainable growth is desirable in agriculture productions and management. Technology application in pre-harvest and post-harvest operation of agriculture appears as the only tool in augmenting nutritional requirement. Effective management of agricultural produces largely rest on how qualities and quantities are preserved during storage. An understanding of storage problems and storage technology is foremost important to balance population growth and meeting nutritional demand.

The population in many countries particularly developing countries is increasing fast and that will continue to increase for some decades more. Countries designing for economic growth and development must produce surplus food grains to sideline various population nutrition problems. The surplus food grains of nations needs keeping facilities and care during storage. All over world each nation has its own national food policy and must adopt a comprehensive storage technology. The surplus storage and its mobilization is just as crucial a matter in the present era.

This book cover important aspects of food grain storage and gives more emphasis on storage problems and storage fungi." (jacket)