Tempering of the wheat samples with different amounts of water was done to obtain flour treatments having different moisture levels i.e. T1 13.5, t2 13, t3 12, t4 11, t5 10 and t6 9 after milling. These treatments were separately packed in polypropylene and paper bags. During the storage period of 60 days, each treatment in both polypropylene and paper bags was evaluated for proximate composition, insect infestation, mold growth and total iron. The crude protein and crude fat decreased with storage period. Moisture content m.c in t1 13.5 m.c., t2 13 m.c. And t3 12 m.c. Decreased.
