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Drying or Anaerobically Preserving Small Lots of Grain for Seed or Food 1
Author(s) -
Dexter S. T.,
Chaves A. M.,
Edje O. T.
Publication year - 1969
Publication title -
agronomy journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.752
H-Index - 131
eISSN - 1435-0645
pISSN - 0002-1962
DOI - 10.2134/agronj1969.00021962006100060027x
Subject(s) - sawdust , germination , fermentation , moisture , agronomy , chemistry , water content , flavor , food science , carbon dioxide , horticulture , biology , geotechnical engineering , organic chemistry , engineering
Seeds of many species were stored with small decreases in vialibity in air‐tight containers held at low relative humidities with wooden blocks impregnated with suitable salts. Various sawdusts were repellent or toxic to granary and bean weevils. Damp grains were dried by mixing with salt—impregnated sawdust. Molding was avoided and germination and edibility were preserved if the proportions of grain and desiccant were such that water uptake did not exceed that to produce a saturated solution. Corn at moisture contents of 21–31%, stored anaerobicalliy, evolved far more carbon dioxide at the higher moisture content (alcoholic‐lactic acid fermentation) flushing out air. Viability was soon lost. When molds were avoided, fermented meals were palatable. Nigerians preferred the flavor of the slightly fermented grain to dried grain when prepared in their customary manner. Good viability was maintained in drying corn with sawdust‐salt in a 2‐cycle system.