Analysis of Trace Elements in Sudanese Flour Using Energy Dispersive X-Ray Fluorescence (EDXRF)
Abstract: This study investigates the concentration of eleven trace elements-K, Ca, Cr, Mn, Fe, Cu, Zn, Pb, Br, Rb, and Sr-in various Sudanese flour samples using Energy Dispersive X-ray Fluorescence (EDXRF). Flour types analyzed include Feiterita, Wad Al Fahal, Abo Saben, Tabat, Hageen, Sega flour, Wheat Al Gazera, Millet Al Gadaref, and Wad Aker. The findings reveal that Sega flour had the highest concentrations of potassium and zinc, while Tabat exhibited elevated levels of iron and bromine. Toxic elements such as lead were present but below the FAO/WHO maximum limit but close to it. These results contribute to the understanding of mineral content in common food products, with implications for public health and food quality monitoring.
Keywords: Trace elements, EDXRF, Sudanese flour, mineral analysis, food safety
How to Cite?: Dr. Hajer Adam Mohammed, Mohammed Siddig Eldokhri Ibrahim, Refaat Hassan Ismael Hamid, "Analysis of Trace Elements in Sudanese Flour Using Energy Dispersive X-Ray Fluorescence (EDXRF)", Volume 15 Issue 1, January 2026, International Journal of Science and Research (IJSR), Pages: 301-305, https://www.ijsr.net/getabstract.php?paperid=SR251222011908, DOI: https://dx.doi.org/10.21275/SR251222011908