Advances in Food Science and Technology

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 8 (4), pp. 001-003, April, 2020. © International Scholars Journals

Short Communication

Storage releases physiologically active content in milled maize and wheat

Alastair M. Sammon* and Frances M. Whittington

¹Department of Surgery, Gloucestershire Royal Hospital, Great Western Road, Gloucester GL1 3NN, England.

²University of Bristol Division of Farm Animal Science, Langford House, North Somerset BS40 5DU, England.

Accepted 15 September, 2019

Abstract

Maize meal and wheat flour were stored at room temperature and humidity and separately sealed at -20 degrees Celsius. Using high resolution gas chromatography breakdown of triglycerides was measured over 12 months. Non -esterified fatty acids increased rapidly; at a higher rate when at room temperature and humidity than in cold dry conditions and to a greater degree in maize than in wheat, reaching levels sufficient to cause interference with normal physiological activity in the stomach. Maize meal underwent significant hydrolysis. The hydrolysis in maize meal was significant without oxidative loss. The content as well as the deficiencies of mono-cereal wheat or maize diets may be hazardous.

Key words: Wheat flour, maize meal, triglyceride, linoleic acid, prostaglandin E2.