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This paper investigates storage stability (165-day period) of whole oat flour obtained by hydrothermal treatment and stored at 40 degrees Celsius in cloth bags and flour mixture containing 66.7 percent of whole oat flour obtained by hydrothermal treatment, 13.3 percent of fenugreek seed powder, 6 percent of dry gluten, and 14 percent of wheat flour stored at 20 and 40 degrees Celsius in various types of bags (namely, cloth and plastic). Measurement of moisture content, acidity, acidity of flour by water-alcohol extraction, an acid number of fat as well as microbiological load was carried out during the storage period. The results revealed that at all storage conditions with the increase of storage time flour acidity, acidity of flour by wateralcohol extraction, and an acid number of fat increased, whereas microbiological load decreased. Changes in moisture content of stored samples are affected by various temperatures and in different types of bags. However, flour mixture stored at 20 degrees Celsius remained shelf stable over the time storage period. Whole oat flour stored at 40 degrees Celsius in cloth bags showed larger increase in the acidity, acidity of flour by wateralcohol extraction, and an acid number of fat. Flour mixture containing fenugreek seed powder and stored in plastic bags saw lower increase in acidity and an acid number of fat than the flour mixture in cloth bags and whole oat flour at 40 degrees Celsius. Keywords—whole oat flour; storage stability; fenugreek seed powder; acidity; moisture content; acid number of fat

Stability of Flour Mixture under Various Storage Conditions with Addition of Fenugreek Seed Powde