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
