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Tag Archives: grain
What do you do when you find weevils in your grains? Weevils can be handled in one of several ways. If it is just a few, they are just extra protein. I have eaten them on many occasions and so have you. They are in many commercially processed foods. The FDA even has an allowance for how many insects parts can be allowed in foods.
As I said if it is just a few, I am going to cook and eat them. If there are more or you can’t tolerate the thought of consuming them. There are a couple of other solutions.…Read More...
The most influential factors in the storage of grains is moisture and temperature. According to Utah State University grains containing less than 12% moisture and pulses (legumes harvested solely for the dry seed) with less than 10% moisture can be stored for food purposes indefinitely.
Grains as defined by the University include barley, corn, millet, oats, rice, rye, sorghum, triticale and wheat. Pulses include beans, broadbeans (fava beans), chickpeas, lentils and dried peas.
High moisture content in grain of over 12% causes damage to the seeds because it promotes diseases. At 13 ½ to 15% moisture levels some fungal spores begin to grow, other species of fungi require 16 – 23%. …Read More...