ABSTRACT

The primary aim of storage is to prevent deterioration of the quality of the grain. This is achieved through control of moisture and air movement, and by preventing infestation of microorganisms, and attacks of insects and rodents. Foodgrains can be stored for relatively long periods of time under proper storage conditions (low temperature, inert atmosphere, etc.), with little or no detectable loss of quality. The length of time grain can be held in storage depends on the moisture content of the grain, the temperature of the grain, and whether the grain can be kept from heating by means of aeration [1]. Grain spoilage is the result of microorganisms (bacteria, yeast, and fungi) using grain nutrients for growth and reproductive processes. Microorganisms also produce heat during growth that can increase the temperature of stored grain. Under proper environmental conditions, certain microorganisms can produce toxins or other products that can cause serious illness and even death when consumed by livestock or humans [2].