Proximate Analysis and Acrylamide Content of Some Sorghum and Millet Sudanese Foods

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