ABSTRACT The study evaluated the efficiency of co-extruded polypropylene (PP) and low density polyethylene (LDPE) in extending the shelf-stability of unam inung traditional meat product during storage under ambient conditions. Fresh pork was processed, in traditional way, into unam inung meat product and stored for 6 months, under ambient room conditions as unpackaged, clay pot packaged (traditional method), and those packaged in polypropylene (PP), low density polyethylene (LDPE) and co-ext...
ABSTRACT The oil of the raw seeds of Livistona chinensis (Chinese fan palm) was extracted and its physico-chemical properties evaluated. The proximate composition and the anti-nutrients present in the pulp, raw seed, blanched (4, 6, and 8 minutes), cooked (20, 40 and 60 minutes) and the roasted (1100C for 5, 10 and 15 minutes) seeds were determined. An acute toxicity study was also carried out on the seed during which albino rats were differently fed the raw and also the cooked and roasted s...
ABSTRACT The effect of cell wall enzymes on the sugar composition of soymilk was investigated using High Performance Liquid Chromatography (HPLC) and UV/Visible spectrophotometer. Soymilk was extracted from wet milled soybean slurry from three different varieties of soybean (Samsoy1, Samsoy 2 and TGX). Different cell-wall degrading enzymes (glucanase, cellulase. arabanase, hemicellulase and xylanase) were applied to each batch of soybean slurry before extraction of soymilk. The enzymes which...
ABSTRACT Some selected tropical root and stem tubers (cassava, cocoyam, sweet potato and yam) were dried and processed into flours. The cassava tuber was processed into flour using the high quality grading method. Bambara groundnut was processed to obtain the conventional bambara groundnut flour, bambara groundnut cotyledon flour and the steamed bambara groundnut cotyledon flour. Composite flours were formulated using each of the root tubers and each of the bambara groundnut treatments in th...
ABSTRACT The antimicrobial activities and preservative potentials of crude plant extracts of stem bark of Alstonia boonei, leaves of Euphorbia hirta and seeds of Moringa oleifera were studied. Soxhlet extraction method and cold ethanol extraction method were used for the extraction of the dried and ground plant samples. The well in agar diffusion method was used for the antibacterial screening at different concentrations of 25mg/ml, 50mg/ml, 100mg/ml and 200mg/ml on Eschericia coli, Bacillus...
ABSTRACT The effect of Okara and Detarium microcarpum seed flours on the quality of talia noddles produced from wheat and sorghum flour composites was investigated. Composites of wheat semolina/sorghum flour blended in ratio of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 were prepared and evaluated for water absorption capacity, soluble solids and swelling capacity. Cold extruded talia produced from each flour composites dough was evaluated for cooking time, cooking losses and total organic ...
Abstract This study was conducted to determine the effect of the addition of 5 and 10 % levels of groundnut and sesame flour on nutritional quality and sensory properties of bread. Proximate analyses including moisture, fat, protein, ash and fiber contents were carried out for wheat flour, groundnut flour, sesame flour and bread. Microbiological safety, physical and energy for bread were also carried out. The results obtained showed significant difference (P
The aim of this study was to determine the nutritive value and safety of media (Sudanese thin porridges). Samples were collected from different locations in Khartoum State. The samples were medidat tamur, millet medida and medidat um genger. The moisture content of Um ginger in Khartoum North, Omdurman and Khartoum was 67.57%, 65.45% and 63.83%, respectively. Date medida was 64.48%, 63.09% and 67.19%, respectively. Millet medida was 67.48%, 65.22% and 66.98%, respectively. Ash content ...
This study was carried out to develop probiotic fermented beverages. The commercial strain Bifidobacterium infantis 20088 was used. The growth of the strain and its related physiochemical changes during fermentation was evaluated. The strain survival during refrigeration storage was also examined. In addition the chemical composition of different fermented beverages at initial and maximum growth of the strain were also determined. Growth media were formulated from reconstituted skim mil...
The main goals of this research were to study the effect of extraction methods, and deep frying process on the Physico-chemical Properties of vitellaria paradoxa ssp. nilotica, beside the chemical composition of shea nuts, the sensory evaluation of potato chips fried in shea butter, groundnut, and their blend oil (1:1) and finally the fatty acid profile of shea butter. The samples were collected from Alradoum area Southern Darfour State – Sudan. Samples were well prepared and kept in d...
ABSTRACT The seeds and peels of African star apple (Chrysophyllum albidum) (“udara”) were split, followed by removal of mucilage from the seeds and subsequent cracking of the seed shells, and de-pulping of the peels. The seed cotyledons and peels were blanched at 1000C for 2,4 and 6 mins, wet milled with water in 1: 1.5 ratio, sieved with muslin cloth to obtain the extracts which were pasteurized at 800C for 10mins and stabilized with 0.2, 0.4, 0.6, 0.8 and 1.0 (g/litre) concentrations o...
ABSTRACT The main goal of this study was to develop aready-to-serve gluten free vegetables based infant food product with high nutritional value, high physicochemical, microbial and organoleptic characteristics in order to contribute in solving the problem of children malnutrition in Sudan. The results obtained in this study indicated that the developed vegetables based infant food product was found with high levels of available carbohydrates (68.32%), total sugars (12.75%) and protein (6.7%...
Abstract This study was carried out to estimate acrylamide content in some Sudanese foods including Rugag (thin sheets of baked wheat flour), homemade biscuit with ammonium bicarbonate and homemade biscuit without ammonium bicarbonate. Rugag was prepared according to the traditional method employed in Sudanese house hold. Prepared from 72% extraction wheat flour, sugar, milk powder, vanilla, corn flour, salt, and baking powder, baked in thin sheet on hot steel plate at 170 ˚C for 40 seconds...
Abstract Construction industry is one of the major international industries and always takes place as agreat investment which needs huge capitals and wide experience. Contracts in the construction industry are fundamentals issues however technical support is necessary in all construction contracts for proper conduct adequate outputs. Usually contracts between different parties (contractor,client and consultant) include rights and obliquation which may not always be in abalance way. This migh...
Abstract Three brands of non-alcoholic carbonated soft drinks (CSDs) from three plants in Khartoum, Sudan which were named A, B and C; were examined for their microbiological quality. Plants were selected according to their quality system ‘A being the highest C being the lowest’. Samples were analyzed for (TBC); Yeast and Mold, coliform bacteria and acid tolerant microorganisms using membrane filtration method. Carbonated soft drinks from Plant C were the worst in microbiological quality...