Dry masa flours were prepared from white,yellow corn or sorghum according to standard methods.The flours were then packed in bags made from jute; kraft paper,poly ethylene or polyethylene textile.The packages were stored at ambient temperature (24-32 ℃) for extended periods of time up to 6 months.All the fresh and stored masa flours (72 samples) were subjected to physicochemical characterization including:water vapor transmission; the amylograph profiles,lipid quality and the sensory scoring.The results demonstrated that the conversion of the cereal grains into the respective masa was associated with enrichment in the calcium content due to treatment with lime.