Effect of Using Gamma Radiation on Storability and Sensory Acceptability of Sudanese Sorghum

  • Raga Yousif Abdel Rahman
  • Muna Ibrahim Abdalla
  • Abdel Halim Rahama Ahmed
Keywords: Gamma Irradiation, Insect Infestation, Affected Kernels, Sorghum Porridge, Sensory Evaluation

Abstract

An attempt was made to extend the shelf life (storage stability) of sorghum grains by using gamma radiation source (Co60) as a mean of preservation by applying 10 and 30 KGy dose to the grains. Irradiated sorghum grains and control sample were stored at room temp. (30 + 5°C) and relative humidity of 30 + 5 %, and examined during storage the changes in physical properties insect and broken kernels .account and organoleptic properties of Sudanese traditional food (Aceda) The number of insect in the 10KGy irradiated grains was only one insect per Kg compared to 140 insect per Kg of the control (non irradiated grains) .

The culinary properties of sorghum porridge  prepared form irradiated  and non irradiated grains reflected deterioration in taste, flavor and texture of porridge prepared from the control grain (non irradiated ) and suitability of using10KGy dose for preservation of sorghum grain during storage.

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Published
2020-07-06
How to Cite
Raga Yousif Abdel Rahman, Muna Ibrahim Abdalla, & Abdel Halim Rahama Ahmed. (2020). Effect of Using Gamma Radiation on Storability and Sensory Acceptability of Sudanese Sorghum. International Journal for Research in Applied Sciences and Biotechnology, 7(4), 5-11. https://doi.org/10.31033/ijrasb.7.4.2
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Articles