Desiccant‐Mediated Moisture Regulation for Sustainable Wheat Storage: Impacts on Grain Quality, Pest Suppression, and End‐Use Quality

Grain drying techniques using desiccants are an effective alternative to existing drying practices, which enhance seed quality while maintaining energy efficiency. The present study evaluated the effectiveness of five desiccants, viz. zeolite, silica gel, calcium chloride (CaCl 2 ), phosphorus pentoxide (P 2 O 5 ), and diatomaceous earth (DE), for long‐term storage of wheat grains in controlled conditions. Results demonstrated that P 2 O 5 consistently performed better compared to the control across all the tested parameters. For instance, P 2 O 5 effectively reduced grain moisture content (MC) from 15.0% to as low as 10.89% after four months of storage, thereby limiting grain damage (5.77%), weight loss (1.76%), and enhancing germination percentage (92.67%) ( p ≤ 0.01). Moreover, lower adult populations of Rhyzopertha dominica (13.50) and Tribolium castaneum (11.25) were recorded in P 2 O 5 than in all other treatments ( p ≤ 0.01). On the other hand, P 2 O 5 effectively maintained proximate composition, with only a slight decrease in protein (13.15%–13.06%), fat (1.70%–1.68%), and starch contents (67.40%–66.52%), and minimal increases in ash (1.54%–1.59%) and fiber (2.20%–2.26%) ( p ≤ 0.01). Furthermore, rheological analysis of flour obtained from P 2 O 5 ‐treated grains revealed improved functional properties, including lower water absorption capacity (56.22%), longer dough development and stability times (5.13 and 7.55 min, respectively) ( p ≤ 0.01). Texture profile analysis (TPA) of chapati prepared from these flours further demonstrated superior textural attributes, with reduced hardness (330.25 g), chewiness (228.00 g), and toughness (449.25 N.mm), together with enhanced cohesiveness (0.71), springiness (0.89), and resilience (0.56) ( p ≤ 0.01). Collectively, these findings demonstrate that desiccant treatments, particularly P 2 O 5 were highly effective in preserving grain quality and enhancing flour functionality, and producing chapati with improved texture and greater consumer acceptability. Considering these results, desiccant‐based storage methods may offer promising alternatives to fumigation and synthetic pesticides, and can be effectively incorporated into Integrated Pest Management (IPM) programs for sustainable wheat storage and insect pest management.