Abstract:
This study was carried out to determine the level of
acrylamide, the proximate chemical composition and the
reducing sugars using 55samples after fermentation and
baking of (Hulu-mur, Kissra, Abreh) products prepared
from (white sorghum (Tabat variety), Feterita, and millet),
collected from the Sudanese local market and households
.from different parts of Sudan
The results showed that there were significant
differences (P ≤ 0.05) in moisture, ash, protein, fibre, fat,
carbohydrates and reducing sugars for each sample.
Feterita Kissra samples recorded the lowest readings of
the reducing sugars but in Omdurman2 reducing sugars
content was not detected. However, Feterita hulu-mur
samples recorded the highest percentage of reducing
.(sugars (10.89%
9
Abreh sample (Sinnar) recorded the lowest ash
value (0.77%), while the highest value was recorded by
feterita hulu-mur sample (Merawi, 3.20%). Wad-Ahmed
flour sample recorded the lowest protein content (9.66%),
while the highest percentage was recorded by millet
kissra dough sample (13.41%). The highest percentage of
fibre was (3.29%) for feterita kissra Khartoum3 sample,
and the lowest fibre percentage was (1.13%) for millet
kissra dough. Omdurman1 sample from white sorghum
kissra recorded the highest percentage of fat (5.31%) and
Omdurman3 sample from Feterita kissra recorded lowest
fat value (2.23%). Readings of carbohydrates was
(78.87%) for Bahry2 sample made from white sorghum,
and the lowest value was (73.15%) recorded by millet
.hulu-mur dough
samples were chosen randomly from 55 studied 10
samples and were sent to Agricultural Research Center,
Central Laboratory of Residue Analysis of Pesticides and
Heavy metals In Food, Ministry of Agriculture, Cairo,
Egypt. Those samples were: two feterita hulu-mur sample
obtained from (Shendi and Merawi), two samples of millet
hulu-mur obtained from (Nialla and Obied), two samples
of Abreh obtained from (Medani and Obied), two sample
of millet kissra obtained from (Khartoum and Bahry), one
sample of white sorghum kissra (Tabat variety) obtained
from (Khartoum), and one sample of feterita kissra
.(obtained from (Khartoum
The acrylamide content was not detected in all
samples although we expected to find it with high level in
hulu-mur because it was baked for long time 15 minutes
and exposed to high temperature above 240 oC.
Acrylamide was not detected in those samples because
the ingredients (Spices in Hulu-mur and Abreh), and
processing condition (long fermentation period) which
contributed in transferred the reducing sugars contents
to ethanol in those products and Co 2, low pH, and other
factors related to the products chemistry as the effect of
high temperature in protein percentage and thus the
.effect on amino acids for these products