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The Effect of Malting Conditions on the Production of Non alcoholic Sorghum Malt Beverage
TLDR
It is concluded that effective use of germination to process sorghum grain for beverage would require a control of the temperature and time and better understand the adjustments made with different stages of processing of malted beverages. Expand
Chemical Composition of the White Cheese Produced at Household Level in Dueim Area, White Nile State, Sudan
TLDR
The results showed that the protein content of cheese ranged from 14.17 ± 0.058% to 15.150%, with an average value of 14.57%. Expand
Microbial Safety of Dried Fish Meat (Kejeik) Produced in Sudan
TLDR
The microbiological analyses indicated that Kejeik products were devoid of any harmful bacteria like Salmonella, Listeria monocytogenes and Escherichia coli O157:H7. Expand
Quality Evaluation of Yoghurt Supplemented with Carrot Juice
In the present study, carrot juice was used in the preparation of yoghurt using cow's milk. The effect of refrigerated storage (6°C) in the chemical and microbiological characteristics of yoghurtExpand
Effect of bambara groundnut flour (Vigna subterranea (L.) Verdc.) supplementation on chemical, physical, nutritional and sensory evaluation of wheat bread.
Bambara groundnut (Vigna subterrenea (L) Verdc) is a major source of vegetable protein in sub-Saharan Africa. And the aim of this study was to enhance the nutritional value of wheat bread through theExpand
EFFECT OF FERMENTATION ON SOME CHEMICAL COMPONENTS OF THE SUDANESE FERMENTED BUTTER MILK, ROBE
Changes following the fermentation of the Sudanese sour milk product (Robe) were investigated. The average total protein , whey protein, casein and non-protein nitrogen contents of fresh milk wereExpand
Chemical and microbiological characteristics of fermented fish product, fassiekh.
The indigenous fermented fish, 'fasiekh', is the major fermented product fro m fish in the Sudan. It is made mainly fro m two co mmon Nile fish, namely, Kawara (Alestes spp) and kass (HydrocyonusExpand
Nutritional value of Kejeik: a dry fish product of the Sudan.
TLDR
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. Expand
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