Effect of Storage Period on Wheat Grains Quality

The effect of storage period on mold and Aflatoxin production were investigated in wheat grains imported from Argentine, Germany, Ukrainian, Australia and U.S.A and Egyptian wheat grains (Gamaza 7). Moreover, the redaction the grade of wheat grains from grade (1) to grade (3), sample grade, insect infested and growth of Aspergillus flavus. Cylinders of milling are sources of increases fungal species pollution, total mould count and Aflatoxin production. The results suggest that must be use good storage for wheat grains and cleaning Cylinders before milling.

They were taken from six different Companies since 2009.

Media and Reagents
The following solutions and media were used for mold

Methods
Sampling and grain quality testing were carried out according

Macro, Micro and Heavy Metals for Six Different Wheat Kernels
Data in Table 3

Aflatoxin Content for Six Different Wheat Kernels
Results in Table 4 show that aflatoxin content in six different wheat kernels. It can be noticed that all samples had lowest aflatoxin content before storing under detection limit (0.5ppb) for aflatoxin, ochratoxin, zearalenone, fumonisin. More ever it can be concluded that all sample (Australian stander white wheat, Germany hard red wheat, Egyptian soft white wheat, American soft red winter wheat, Argentine soft red winter wheat and Ukrainian hard red wheat) under detection limit (0.5ppb) of the stander Egyptian maximum (B1=10ppb and total aflatoxin =20 ppb). Aflatoxin content was valet within the safe limit 50ml/kg recommended by FAO. and other fungi were isolated at relatively low percentages.

Effect of Storage on Six Different Wheat Kernels After 90 days
Aflatoxins Content: Table 6 shows toxin production of aflatoxin determination (B1,B2,G1,G2 and total )after 90 days of storage at are capable of producing more than one mycotoxin and some mycotoxins are produced by more than one fungal species. These results are agree with Antonia et al. [16,17] who reported that the wheat which is susceptible to these fungi infections through its growth, harvest, transport, and storage, is the most important staple food in Turkey. Therefore, this study has been undertaken to determine the AFB1, AFB2, AFG1, AFG2 levels by HPLC in forty-one wheat samples grown and consumed in some regions of Turkey.
Note: (*) = Under detection limit (0.5ppb), ( - reported that the mold growth caused heating and aggregation was observed at higher temperatures when pellets remained moist, but the species of molds predominating were not those associated with the production of aflatoxin [19]. Moreover, the other wheat samples are sample grade [21]. Generally there were increasing in total mould count by long time of the storage period for among of different wheat kernels so after 90 days it ranged between 4.0 to 3.0 log cfu/g for (Argentine soft red winter wheat and Australian stander white wheat) to (Ukrainian hard red wheat and Germany hard red wheat) [23].

Effect of Milling Processes for Six Different Wheat Kernels (wet basis) After Storing 90 Days:
Macro, Micro and Heavy Metals : (Table 9) showed that milling six different wheat kernels (wet basis) after storing 90 days to produce wheat flour of 72% extraction were reduced in metal pollution than the wheat metal, so the other parts produced from milling coarse bran, fine bran and semolina have highest percentage of metal pollution [24]. Data showed that metal pollution in all samples have arrange less than metal stander except Cu, Mn and Pb which had highest range than the range of stander metal pollution in all samples with some highest in some wheat kernels metal stander [25]. The decreases of metal pollution due to the milling process cause to fibers from wheat kernels which is the most metal pollution found in the layer bran and aleurone of inner wheat kernels (Figures 2 & 3) [26].    found before and total mould count was increasing after milling than the total mould count had in (Table 10) [27]. These results are agreement with Weidenbörner et al. (2000) who reported that from milling showed no differences in the fungal contamination between the unclean wheat intended for milling and the clean wheat grain [28]. This may be explained by the contamination of the warehouse area by fungal spores and by the contact with contaminated equipment and machinery of the clean wheat ( Figure 4).

Figure 4:
The Protein content during storage for 90 days at 25°c. Aflatoxin Content: Data showed Table 11 that toxin production of aflatoxin determination (B1, B2, G1, G2 and total) after milling were increased that the results which determined after 90 days storage in Table (