摘要：The study aims to evaluate the effect of home storage (stored in normal kitchen containers for 1 month) on the physico - chemical properties of bo th packaged and stone grinded turmeric powder, Curcuma longa L and whole wheat flour. The samples were analyzed with respect to moisture, starch, and curcumin contents for turmeric powder and moisture, gluten and starch con tents for whole wheat flour at an interval of 10 days. During the experimental period, an almost twice the degradation of starch content of wheat than in turmeric powder, loss of gluten content by 23.6% (packaged); 26.9% (stone grinded) of wheat, decrease in curcumin content by 33.07% (stone grinded); 33.69% (packaged) – all indicate increased protein & starch hydrolysis in wheat; being attributed to the preservative action of antioxidant curcumin, which is present in turmeric and absent in wheat flour. The present study suggested stone grinded turmeric rhizome and wheat flours as nutritionally better food items. From the study a new avenue may be opened up by mixing the potent, natural and easily available an tioxidant - curcumin (from turmeric) with various raw and perishable and semi-perishable food materials, which need storage at home or otherwise to extend their shelf life resulting in retaining the nutritional quality.
