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Storage period (Months)	Moisture	PV	FFA	TBA	Browning
0	31.81^a	4.94^a	0.46^a	0.053^a	0.049^a
3	31.69^a	6.20^b	0.80^b	0.058^b	0.061^b
6	31.45^a	9.82^c	1.06^c	0.065^c	0.072^c
9	30.85^b	12.92^d	1.58^d	0.074^d	0.084^d
12	30.68^b	15.10^e	1.79^e	0.082^e	0.092^e

^a-e Values within the same column with different superscripts differ significantly (p=0.05).

Table 2: Changes in moisture content (%), peroxide value (PV, meqO₂/kg fat), free fatty acid value (FFA, (% oleic acid), thiobarbituric acid value (TBA, mg MA/ kg sample) and browning index (OD at 420 nm) of retort processed chapaties (F_o= 3.0) and stored under ambient temperatures (14-35°C).