I’m very curious about aging of grains and pulses. How to know if grains or pulses you purchased from market to manufacture a food product is fresh or old?
Using old raw material can deteriorate the finished product and to prevent this what test should be done or machinery required.
As of my knowledge I think when grains or pulses getting old, kept in store houses for long period they develop some toxins on them or maybe their nutritional composition start to decrease.
So what are the specific components I should test before buying raw material?