Irradiation of sangari (Prosopis cineraria): Effect on composition and microbial counts during storage

Fresh dried and old dried sangari (Prosopis cineraria) were treated with 0, 2.5, 5.0, and 7.0 kGy of irradiation and subsequently stored at ambient temperatures. Proximate values and total bacterial counts were evaluated immediately after irradiation and at regular intervals of 1 month during 3 months of storage. No significant changes were found in moisture, fat, protein, ash and fiber contents. Total sugar content was increased in both control and irradiated samples possibly due to conversion of starch into sugars. Irradiation treatment reduces total bacterial counts of dried samples of both fresh and old dried sangari. However, a dose of 5.0 kGy completely decontaminated both sangari and there was no microbial growth in 5.0 kGy irradiated samples during the storage period. Irradiation at 5.0 kGy was enough to extend the shelf-life of dried sangari up to 3 months without any significant change in the nutritional qualities.

► Sangari (Prosopis cineraria) was irradiated and stored at ambient temperature.
► No significant changes were observed in proximate analysis during storage.
► Starch content was decreased during storage at all irradiation doses.
► A dose of 5 kGy was found appropriate to eliminate total bacterial counts.