Table 5

Treatments	Period of storage (Days)				C.D. at 5%
Treatments	0	30	60	90	C.D. at 5%
T₀	0.112±0.02	0.115±0.01	0.118±0.03	0.120±0.02	NS
T₄	0.161±0.04	0.165±0.04	0.161±0.04	0.162±0.04	NS
T₈	0.181±0.01	0.182±0.04	0.190±0.01	0.231±0.02	NS
T₁₂	0.152±0.03	0.164±0.02	0.181±0.03	0.219±0.03	NS
T₁₃	0.169±0.04	0.161±0.01	0.171±0.03	0.232±0.01	NS

*Values are average of 3 replications

Table 5: Changes in fatty acid acidity (mg of KOH/100 g of flour) of different kinds of blended flour in polyethylene bags during different storage periods.