Technical Survey on Quality and Adulteration of Ghee “Samn Baladi” Marketed in Khartoum State

Abstract

The current Research was conducted to study the quality and adulteration of traditional Samn Baladi, in Khartoum state (Bahri, Khartoum and Omdurman). Thirty (30) of "Samn" samples were collected randomly from different sales points in the markets of the State, divided in 3 groups, A, B and C, 10 samples per each group. The analytical tests for moisture and fat content were performed to determine the composition and detect any possible adulteration, Reichert – Meissel and Polenske values for detection of adulteration by animal body fat and vegetable fat (oils), iodine value for the detection of carbohydrates addition .The acidity of the product was also determined .Sensory evaluation was also performed to determine possible alternation in the characteristics and acceptability. The average moisture% of group A and B obtained was 3.68±3.78, 3.47±8.27 respectively, which indicated adulteration by incomplete ripening of "Samn" due to insufficient temperature applied during the preparation of "Samn". Samples of group C were normal (0.75±0.41%).A significant variation was recorded between the average % of moisture of A, B and C samples (P≤ 0.05). The average fat %obtained 96.00±9.11, 96.25±8.31 and 98.94±0.46 for A, B and C respectively, which is less than the value "Samn" should contain .Also significant difference was detected between the averages hereby (P ≤ 0.05). The Reichert –Meissel value for A, B and C was 32.42±2.69, 29.90±4.50 and 30.42±3.73 respectively, which was higher than the normal value (not less than28) found in the product, indicating no adulteration using animal body fats. The statistical analysis revealed a significant difference in this case (P≤ 0.05). The Polenske value obtained, 3.27±1.10, 3.3±1.04 and 2.81±0.70 for A, B and C samples respectively, the value obtained is higher than it in normal "Samn"(2.7), which indicates adulteration of the product withvegetable fats\oils. Significant variation was also recorded hereby (P< 0.05). The average acidity determined as lactic acid %,was 0.21±0.16 for group A samples ,0.13±0.12 and 0.16±0.22 for group B and C respectively .The obtained values are found within the normal limits of acidity values given for normal Samn. The tested samples of all groups showed no addition of any sort of carbohydrates to the Samn, hence no adulterants were added. The sensory evaluation for the characteristics color, texture, odour and taste noticed, indicated that the result of the evaluation is fair (satisfactory) for all. Finally certain recommendations were given