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Fortification of biscuits with fish protein concentrate.
This study was aimed to evaluate the impact of the fortification of biscuits with carp fish protein concentrate (CFPC) and shark fish protein concentrate (SFPC). The results show that the protein andExpand
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Chemical and microbiological quality of Garris, Sudanese fermented camel's milk product
Summary In the present study, some of the chemical and microbiological characteristics of garris, a Sudanese traditionally fermented camel's milk product, were investigated. The chemical analysesExpand
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Amylase Production on Solid State Fermentation by Bacillus S pp
Twenty bacterial isolates were isolated from different sources. Preliminary screening for amylotic bacteria was performed on starch solid media. Out of them; 11 isolates showed positive results whenExpand
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Effect of frying process on physicochemical characteristics of corn and sunflower oils.
This study has been conducted to explore the effect of frying on the physical and chemical characteristics of corn and sunflower oils. For the purpose of this study, corn and sunflower oils andExpand
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Production and Effect of Storage in The Chemical Composition of Mozzarella Cheese
The present study aimed at the determining the storage stability of the yield and the physico-chemical characteristics of mozzarella cheese prepared from cow milk, goat milk and a mixture of cow andExpand
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Quality Characteristics of Dried Fish Obtained From Eldeim Area, Central Sudan
In the present study the prevailing drying methods for fish preservation in ElDueim area, central Sudan were assessed. The processes and analysis were done in two seasons: summer and winter. TheExpand
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Phytochemical Analysis of Local Spearmint (Mentha spicata) Leaves and Detection of the Antimicrobial Activity of its Oil
In the present study, the chemical composition of the spearmint leaves was determined as follows: moisture (76.01 ± 0.033)%, fiber (2.1 ± 0.03)%, ash (3.48 ± 0.001)%, protein (1.75 ± 01.)%, fat (3.20Expand
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Microbial Safety of Dried Fish Meat (Kejeik) Produced in Sudan
The present study aimed to estimate the microbiological characteristics as well as the safety of traditionally fermented fish product, Kejeik. Kejeik samples were collected from Singah city (BlueExpand
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