النشر العلمي

  • Free Amino Acids and Fatty Acids Composition of the Jibna–Beida Collected from Some Sudanese Markets

This study aimed to determine the free amino acids and fatty acids content in Jibna–beida found in Sudanese local markets (Kenana, Eldueim, Elobeid, ELgezira and New Halfa). All samples contained appreciable amounts of the amino acids. The content of essential amino acids such as Threonine, valine, methionine, isolucine, leucine, phenylalnine and lysine varied in various cheese samples. The highest contents of threonine (3.96 mg/100g), isoleucine (13.43 mg /100g), pheyalalanine (20.66 mg /100g) and lysine (52.83 mg / 100g), The highest amount of non essential amino acid was recorded for the cheese samples from Eldeium as follows; serine: 11.6 mg/100g glutamic acid: 38.20 mg/100g, glycine: 5.32 mg/100g, alanine: 6.47 mg/100g, cystine: 0.74 mg/100g, tyrosine: 26.43 mg/100g, histidine: 17.10 mg/100g, NH4: 63.72 mg/100g and arganine 21.68 mg/100g. On the other hand, the lowest non essential amino acids contents were found in El-Gezira and New Halfa cheese samples. For the saturated fatty acids, the most abundant were plamitic, stearic, and myristic which ranged between 28.00 and 31.38g/100g, 11.77 and18.03 g/100g and 9.04 and 10.07g/100g, respectively. In addition, low proportions of unsaturated fatty acids were found with the exception of oleic acid which had a high content in the collected cheeses.

published in International Journal of Food Science and Nutrition Engineering 2013, 3(5): 95-100

  • Chemical Composition of the White Cheese Produced at Household Level in Dueim Area, White Nile State, Sudan

The present study aimed to determine chemical composition
of Jibna-beida produced at small scale-level in Dueim city, the
largest market of Jibna-beida in Sudan. The results showed that
the protein content of cheese ranged from 14.17 ± 0.058% to
15.73 ± 0.150%, with an average value of 14.57%. Statistically,
no significant differences (P ≥ 0.05) in protein of collected cheese
samples were found. However, the fat content of cheese samples
ranged between 18.92 ± 0.012% and 22.27 ± 0.087%, with an
average value of 20.84%. And the ash content of cheese samples
ranged from 3.77 ± 0.012% to 5.60 ± 0.087%, with an average
of 4.45%. The macro-elements sodium, potassium, calcium, lead
and phosphorus where found in relatively high concentrations,
whereas concentration of micro-elements was very low. The fatty
acids content varied, and the most abundant were palmitic (C16: 0),
stearic (C18: 0) and myristic (C14: 0) acids), which ranged between
14.56 to 39.41, 0.04 to 19.31, and 0.59 to 1.30 g/100 g, respectively.
Most of the amino acids were found in cheese samples. The study
concluded that collected Jibna-beida has high nutritional value; it
contains appreciable amounts of protein, fat and minerals.

published in Journal of Food & Nutritional Disorders

  • Quality Aspects of Fermented Camel Milk (Gariss) as Affected by Storage

In this study, the changes in chemical and microbiological characteristics occurring during
storage at different time intervals at 25oC of the Sudanese traditionally fermented camels milk product
Gariss as well as the laboratory-made Gariss (LMG) were investigated. The sensory evaluation was also
assessed for all samples. The storage for 10 days did not affect the contents of moisture and protein,
while it affected the contents of total solids, lactose and pH. Most of these components were higher
when Gariss was analyzed at 0 day and decreased with progressing storage period. The microbiological
analyses indicate that the total viable counts as well as the lactic acid bacterial counts slightly
increased during first 10 days of storage and then decreased until the end of storage period, while
yeast and moulds were not detected in all samples during this period, with exception only few counts
appeared at the late storage period. The storage period did not significantly (p<0.05) affect, appearance,
flavour, taste and overall acceptance, but affected the consistency, which decreased with time.

published in Discourse Journal of Agriculture and Food Sciences .

  • Chemical and Microbiological Characteristics of Two Tomato Cultivars Dried Using Shade and Oven Methods

The aim of this study was to investigate the effect of conventional
and oven drying on the quality characteristics of two local tomato
varieties, Aseela and Galeela. Most of the studied chemical
parameters of tomato powder were significantly affected by
different drying processes, with minimal effect on pH. However, the
moisture content of fresh tomato (FT), shade dried tomato (SDT)
and oven dried tomato (ODT) in Galela variety was 92.47%, 4.13%
and oven dried 4.16%, respectively, whereas in Asela variety the
moisture content was 92.10%, 5.16% and 4.61% in FT, SDT and
ODT, respectively. Oven dried tomato (ODT) gave the highest
protein content, total sugar and reducing sugar content, while
mineral contents decreased as a result of drying with the highest
decrease in oven dried samples. The microbiological analyses
indicate non- significant difference in total viable bacteria count of
(ODT) and (SDT), whereas the yeast and moulds of (ODT) shows
significant difference which was (0.00).The coliform account was
significantly different, while salmonella and staphylococci spp.
were not detected in all samples. According to the obtained results,
processing tomatoes into dehydrated products improves their
nutritional quality mainly by concentration effect.

published in Journal of Food & Nutritional Disorders

  • Influence of Halal and Non-Halal Slaughtering on the Quality Characteristics of Broiler Chicken Burger

This study aimed to compare between the quality characteristics of burger prepared from meat of chicken slaughtered according to Islamic rules (Halal method) and non-Islamic rules (non-halal method). Twenty hydroid strains of broiler chickens weighing between 1.5 -1.75 kg were used. Burger was prepared using both types of meat. Microbiological, chemical methods and sensory methods were used to assess the quality characteristics of burger. The results indicate that slaughtering did not affect most of the chemical components of the two types of burger. Halal meat burger samples which contained lower microbial load in comparison to those prepared from non-halal poultry meat. The total viable count of halal meat burger (HMB) and non-halal meat sausage (NHMB) was 5.6 x 104c.f.u./g and 41.0 x104 c.f.u./g, respectively. However, the yeast and mould count of HMB and NHMB was 51.0 x 103(c.f.u./g) and 7.0 x 103 (c.f.u./g), respectively. Halal meat burger samples were not contaminated with either Coliforms, E. coli or Salmonella, while the non-halal meat burger samples contained 21.0x 104 c.f.u./g of Coliforms. On the other hand, all burger samples prepared from halal poultry meat were highly accepted by panelists. The sensory evaluation results showed that there was a significant difference (P≥0.05) between the different samples with regard to appearance, tenderness, taste and overall acceptance in comparison with the commercial burger. It is highly recommended to follow the Islamic rule in slaughtering poultry and to apply hazard analysis and food hygiene to reduce the risk of cross contamination with foodborne pathogens in poultry farms.

published in International Journal of Food Science and Nutrition Engineering 2014, 4(5): 113-117

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