Changes in the nutritional value of pearl millet flour during storage

The whole grain flour of three varieties of pearl millet (Pennisetum typhoides Rich) became rancid on days 6, 7, 8 and 10, and inedible on days 11, 12, 13 and 14 of storage in gunny sacks, earthen pots, tin cans and polythene bags, respectively. The moisture, sugar, free fatty acids, fat acidity and peroxide levels increased, and those of α‐tocopherol and β‐carotene decreased during storage. The concentrations of protein, ash, crude fibre and phospholipids were not affected. Flour stored in polythene bags was least affected and that stored in gunny sacks was most affected by storage conditions.