Document Type : Original Article
Authors
1
Food Science & Technology Department, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt.
2
Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt
3
Food Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt. science, faculty of agriculture, Cairo university.
4
Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University
Abstract
This study examines the extent and types of contamination in locally produced and imported wheat grains, wheat flour and some of their products available in the Egyptian markets. Various analytical methods, including chromatography and spectrometry, were utilized to detect contaminants, with a specific focus on heavy metals (lead, cadmium, mercury, and arsenic), phosphine residues and Ergot (mycotoxin). Additionally, the chemical composition of wheat and wheat flour, including moisture, protein, fat, ash, and total carbohydrate content, was analyzed. Minerals levels, such as iron, manganese, zinc, sodium, potassium, magnesium, and copper were also determined. The results were indicated that the tested samples generally conform to safety standards, with levels of heavy metals, phosphine residues and Ergot well below permissible limits. The chemical composition falls within acceptable ranges, ensuring product quality. While nutrient content varies among samples, it generally aligns with nutritional expectations. These findings underscore the significance of implementing rigorous quality control measures in the production of wheat grains and wheat flour to protect public health. This comprehensive assessment enhanced our understanding of contamination risks and quality assurance in these vital food commodities, offering valuable insights for regulators, producers, and consumers in Egypt and beyond.
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