Lipids in pearl millet meal showed a rapid hydrolytic decomposition during storage. The magnitude of such degradation was influenced significantly by the nature of the storage container used, the temperature and heat treatments given to the seeds. The hydrolytic breakdown of lipids was significantly low in the meals stored in polyethylene bags, plastic boxes and under refrigerated (5 +/- 2 degrees C) conditions. Hot water blanching at 98 degrees C for 10 sec and dry heating of seeds at 100 degrees C for 120 min were found to be most effective in minimising the undesirable changes in lipids of the meal during storage.