النشر العلمي

  • Free Amino Acids and Fatty Acids Composition of Kejeik, A Dry Fish Product of the Sudan

Kejeik product samples were collected from two different locations in Sudan including Singah city (Blue Nile) and Kusti city (White Nile). The aims of the present study were to investigate the contents of free amino acids and fatty acids in Kejeik product. The chemical analysis indicated that Kejeik product is a good source of protein, amino acids, and fatty acids. The production area has a non-significant effect in most of the chemical components. The results indicated an increase in glutamic acid, lysine, leucine, alanine, arginine, valine and isoleucine levels, whereas levels of methionine, tyrosine, histidine and serine relatively decreased in Kejeik product. It is observed that, the fatty acid content of three types of Kejeik was significantly affected by the production area. The study concluded that Kejeik has a highly nutritive value which is recommended to be utilized in Sudanese meals especially during shortage of protein and other nutrients sources.

published in International Journal of Food Science and Nutrition Engineering 2014, 4(2): 43-48

  • Nutritional Value of Kejeik: A Dry Fish Product of the Sudan

Kejeik product samples were collected from two different locations in Sudan including Singah city
(Blue Nile) and Kusti city (White Nile). The contents of protein, moisture, ash, fat, crude fiber and
carbohydrates varied considerably and ranged between 63.52-78.06, 5.37-6.69, 5.78-11.8, 9.04-16.13, 0.55-1.34 and
0.59-1.61 % respectively, in the various Kejeik samples. However, the production area has a non-significant
effect in most of the chemical components. All Kejeik samples contained appreciable amOlmts of macro-minerals
and the calcilllll was the highest in all samples. In addition, Kejeik samples contained most of the
micro-minerals, however, N awk and Ijl Kejeik collected from Singah contained the lowest concentrations of iron.
The study concluded that Kejeik is a safe food with a highly nutritive value which is recommended to be
utilized in Sudanese meals especially during shortage of protein and other nutrients sources.

published in Pakistan Journal of Biological Sciences, 2014

  • Physicochemical properties of wheat bread supplemented with orange peel by-products

This study aimed to find out the effects of supplementation of wheat bread with food industry by-products,
orange peels, at 5%. 7.55 and 10% levels. The results show that orange peels contained: 1.41%, 2.1%, 3.33%, 6.78% and
86.38% protein, lipids, fiber, ash and carbohydrates, respectively. The rheological analysis showed that maximum resistance
to extension was found to be increasing from 420 in wheat flour to 531 mm in wheat flour containing 5% orange
peels powder, while increasing the addition of orange peels to 7.5% and 10% caused an increase in dough resistance to extension
to 660 and 798 B.U, respectively. The results also indicated that addition of orange peels to wheat flour caused an
increase in arrived time and a decrease in dough stability. The bread samples prepared by adding orange peels have lead to
increase in the water absorption while the arrival time and dough stability were decreased. So fiber as a food industry by
product is recommended to be used as food additives to gain nutritional and healthy benefit.

published in International Journal of Nutrition and Food Sciences 2013;2(1):1-4

  • Quantitative Determination of Tannin Content in Some Sorghum Cultivars and Evaluation ofits Antimicrobial Activity

In the present study, tannin content was investigated in three Sudanese sorghum
cultivars. In addition, the inhibitory effect of natural tannins isolated from sorghurn
grains as well as that of commercial tannins was detected against Escherichia coli,
Staphylococcus aureus, Salmonella typhimurium (bacteria), Aspergillus niger, Aspergillus
flavous (mould) and Saccharumyces cerivisae (yeast). The results indicated that natural
tannin from sorghurn has a notable antimicrobial activity against most of the examined
microorganisms, the higher antimicrobial activity among all examined organisms was found
against Salmonella typhymurium and Saccharomyces cerivisae. The results also indicated
that commercial tannins are more effective than natural tannins. This study has shown the
importance of commercial tannins and sorghum tannins as antimicrobial and preservative
agents.

published in Research Journal of Microbiology 2 (3): 284-288,2007

  • Suitability of Some Tomato (Lycopersicon esculentum Mill.) genotypes for Paste Production

The objective of this study was to evaluate the quality of some newlybred
Sudanese tomato genotypes at the National Institute for Promotion of
Horticultural Exports- Gezira University, to identify their suitability for paste
production, these genotypes included: Juvenile, Top -1, Line -4, and Line -2. Line 4
scored the highest paste yield (17.5 ton/ha) followed by Juvenile (14.35 ton/ha), Top
-1 (11.3 ton/ha) and Peto 86 (7.92 ton/ha). The proximate chemical analysis revealed
that the moisture content of the different fresh tomato samples ranged between 92%
and 94%, and notable differences were found in protein and ash contents. The paste
samples differed significantly in pH, acidity, total soluble solids and vitamin C
contents. Moreover, all paste samples contained appreciable amounts of calcium,
phosphorous, potassium and sodium. The microbiological analyses revealed absence
of yeast and moulds in all paste samples, while the paste prepared from Juvenile
tomato genotype contained high total viable microbial cells. The sensory evaluation of
various paste samples showed significant differences in their texture and overall
quality.

published in Journal of Science and Technology 12 (02) December 2011

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