1Assistant Professor, Department of Food and Restaurant, Faculty of Tourism and Hotels, Alzaiem Alazharz University, Omdurman, Sudan
2Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Bkht-Alruda, Omdurman, Sudan
3Professor, Department of Nutrition, Ahfad University for Women, P.O. Box 167, Omdurman, Sudan
*Corresponding Author: muaiibrahim@gmail.com
Online published on 27 August, 2020.
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 10K Gy 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.
Gamma Irradiation, Insect Infestation, Affected Kernels, Sorghum Porridge, Sensory Evaluation
