النشر العلمي

  • Biological Control of Striga hermonthica Del. Bendth: Screening for Bacteria Scavenging Strigol

Addition of bacterial suspensions to the root exudates of the host plant (Sorghum bicolor) significantly produced
reduction in the ability of the Sorghum root exudates to induce the germination of Striga seeds. Bioassaying the treated root
exudates using Striga seeds gave up to 100% reduction in germination. Most active were bacteria labelled B obtained from
Safra Gadarif Sorghum strain. The germination of Striga seeds was inhibited by up to 100%. The active bacteria B could be
applied as dry seed treatment before planting. Growth of the bacteria with production of the active enzyme could result in
germination stimulant being destroyed as fast as it is produced. Bacteria B showed pronounced activity against the haustoria
induction stimulants which was reflected on the number of haustoria formed. Bacteria B were found to belong to genus
Pseudomonas.

published in American Journal of Biochemistry 2013, 3(4): 89-92

  • Physicochemical, Chemical and Microbiological Characteristics of Vinasse, A By-product from Ethanol Industry

Ethanol production through sugar juice or final molasses fermentation yieldsvinasse as a by-product. The
objective of this study was to evaluate the quality of vinasse byproduct of Kenana Ethanol Factory through determination of
some of its, physicochemical, chemical and microbiological characteristics. At temperature 28.3˚C, v inasse gave brix value
of 11.01˚Bx, colour (74061 M.A.U), and conductivity (22.90μ s/cm). The proximate chemical analysis showed high contents
of moisture (82.27 %), ash (10.60%), protein (6.20%), and very low carbohydrate content (0.93%). The total dissolved solids
and total suspended solids found in vinasse were, 10500 mg/l, and 4633.3 mg/l, respectively. Vinasse had a very high
biological oxygen demand and chemical oxygen demand values, which were 36666.67 and 117000 mg/l, respectively.
Vinasse had different amounts of minerals, calcium (1734.67 mg/l) (macro mineral), however, its contents of copper, iron,
manganese, and aluminium (micro mineral) were found to be 86, 17, 14, and 0.01mg/l, respectively. In addition, vinasse
samples were devoid o f all microbial groups. Based on the results it is recommended to use vinasse effluents as a raw material
to produce fertilizers, and drying to powder to add as an animal feed ingredient.

published in American Journal of Biochemistry 2013, 3(3): 80-83

  • (Production and quality assessment of vinegar prepared from nabag (Zizyphus spina christi

The objective of the study was to produce vinegar from nabag fruit and to evaluate its quality. The average
chemical components of nabag fruit were; 6.6 ± 0.09% moisture, 7.0 ± 0.1% protein, 0.6 ± 0.1% oil, 3.0 ± 0.4%
ash, 4.0 ± 0.7% fiber and 78.8% carbohydrate. The minerals contents (g/100g) were; 0.012 sodium, 0.36 potassium
and 0.25 calcium. The
ascorbic acid was found to be 36.28 (mg/100g). Nabag fruit also contained sucrose, glucose and fructose. The
nutritional composition of nabag fruit pulp suggests that it can be used in food formulation as industrial raw
materials. The alcoholic fermentation experiment was conducted to produce ethanol which was then oxidized to
acetic acid depending on nabag sugar concentration. The concentration of the distilled ethanol after fermentation
was found to be 89%. After oxidation process, 100 ml vinegar was obtained. The study indicated that the volume
of vinegar production was 828 ml per kg of nabag and the concentration of vinegar was equivalent to 6.12% and
had a pH value of (2.8).

published in Sudan Journal of Agricultural Research Vol. 20 (2012) PP.4960

  • Effect of Incorporation of Peanut Skin Flour to the Production of Wheat Bread

This study aimed to find out the effect of incorporating the by-products peanut skin flour in bread formulation at 5%. 7.55 and 10% levels. The results show that peanut skin contained: 9.25%, 4.6%, 11.7%, 9.42% and 65.08% protein, fats, crude fibre, ash and carbohydrates, respectively. The analysis for rheological properties indicates that the addition of various levels of peanut skin to wheat flour caused an increase in arrived time and a decrease in dough stability. Maximum resistance to extension was found to be increased from 420 for wheat flour alone to 634 millimeters for wheat flour containing 5% peanut skin powder, while increasing the addition of peanut skin to 7.5%, 10% caused a increase in dough resistance to (B.U extension to 851 and 957 B.U, respectively. The bread samples prepared by adding peanut skin flours have lead to increase in the water absorption while the arrival time and dough stability were decreased. Addition of peanut skin flour to the bread baking has resulted in production of highly nutritious bread which has been highly accepted by the human panelists. So, nutritional fibre as a food industry by product is recommended to be used as food additives to gain nutritional and healthy benefit.

published in Food and Public Health 2014, 4(2): 49-53

  • Chemical and Microbiological Characteristics of White Cheese (Jibna-beida) Produced in Sudan

This study aimed to investigate the chemical and microbiological characteristics of Jibna–beida collected from
some Sudanese local markets (Kenana, Eldueim, Elobeid, ELgezira and New Halfa ). The average chemical composition was
50.31%, total solids, 49.49% moisture, 20.12 % protein, 22.27 fat, 4.76 salt, 5.57 % ash, 1.64 lactose, 4.85 pH, 1.85 titratable
acidity, 1.70 (0.1N ml NaOH /100g cheese ), volatile fatty acids, 10.02 mg/100g acetaldehyde , 30.89 mg/100g diacetyl
content. Most of the chemical components of collected cheeses were in close agreements to those of literature values with
slight variations. The microbiological analysis revealed the presence of some pathogenic bacteria like Staphylcoccus aureus,
Salmonella spp. and coliform bacteria in most of the collected cheeses, which contained high counts of total bacteria (TBC),
lactic acid bacteria (LAB) and yeasts and moulds which averaged 9.02x 106cfu/ml for TBC, 6.5x105 cfu/ml for LAB, 5.5x101
cfu/ml for coliform, 3.5× 101 cfu/ml fo r Salmonella, 3.7x103 cfu/ml for Staphylococcus aureus, 1.86x105 cfu/ml for yeast and
moulds.

published in Food and Public Health 2012, 2(6): 259-264

© 2016 University Of Gezira. All rights reserved | Design by Informatics Administration