Physico-Chemical and Insect Infestation Profiles of Sudanese Wheat Flour Post Gamma Irradiation

Gamma radiations and Sudanese wheat flour

Abstract

This study evaluated the impact of gamma irradiation (0.5, 1.0, and 2.0 kGy) on the physicochemical properties of two Sudanese wheat cultivars, Debaira and Sasaraib (72 % extraction rate). Key parameters included moisture, protein, gluten quality and quantity, sedimentation value, falling number, and insect infestation. Gamma irradiation significantly altered moisture and protein contents, falling number, and gluten indices in a dose-dependent manner, whereas sedimentation value and carbohydrate content remained largely unchanged. Irradiated samples remained insect-free for seven months, demonstrating that gamma irradiation enhances storage stability and safety without compromising essential flour quality.