Effects Of Gamma Irradiation On Microbial Composition Of Some Selected Ethiopian Cereals (maize And Sorghum)

Irradiation is a potentially useful technology for ensuring the safety and extending the shelf-life of food products. In this study the effects of γ-irradiation (1kGy, 5kGy and 10kGy) treatment on microbial safety of some selected Ethiopian cereals maize (BH; 166) and sorghum (Teshale) were investigated. In addition, its effect on their proximate composition was also studied. Each sample of the cereal grains were irradiated in polyethylene bags in duplicate and half of them were stored for 60 days. Microbial and proximate composition of the two cereals before and after irradiation was assayed. The results of this study revealed that total microbial load decreased significantly (P

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