Effect of Storage Structures and Storage Period on Grain Quality of Maize (Zea mays L.): The Case of West Shawa Zone, Bako, Ethiopia

Abstract

Maize is one of the most important staple foods and the basis of diet for Ethiopian's. The present study was conducted to compare the effectiveness of traditional (Gombisa and Sack) and of hermetic bag storage methods concerning quantitative and qualitative losses after 0, 2, 4 and 6 months of storage. The design was arranged in 3x4 factorial fashions. Quality of maize grains (variety: Bako Hybrid-661) stored in the three storage types (Gombisa, Sack and Hermetic Bag) for 6 months studied was in Bako, Ethiopia. Nutritional quality values (total protein, total fat, total fiber, total ash, and utilizable carbohydrate) the samples were analyzed for grain quality deterioration over time. Crude protein, Crude fat, Crude fiber, Crude Ash and total carbohydrate contents was influenced significantly (P<0.05) by storage type in Gombisa. Total protein, total fat, total fiber, total Ash and utilizable carbohydrate contents was significantly (p<0.05) influenced by storage periods. Initially total protein was high 8.9% and dropped significantly to 6.2% in Gombisa in six months of storage periods. Maximum value of total ash was recorded at initial and dropped significantly to 1.1% at the end of six months. The study shows maize grains quality losses in Gombisa and Sack might be due to relative humidity, temperature, moisture content were suitable for storage insects infestation and fungal contamination. As a result of this research, the Hermetic bag was determined to be more appropriate for maintaining grain quality for longer.