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The Effect of Malting Conditions on the Production of Non alcoholic Sorghum Malt Beverage
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.
Chemical Composition of the White Cheese Produced at Household Level in Dueim Area, White Nile State, Sudan
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%.
Comparison of Physicochemical Properties of Spray-dried Camel's Milk and Cow's Milk Powder
In the present study, fresh raw camel and cow's milk were concentrated to 20-30% total solids, and then dried using a pilot spray-dryer. The effect of direction of feed on physicochemical properties
Color Characteristics and Functional Properties of Flaked Turkey Dark Meat as Influenced by Washing Treatments
Effects of potassium phosphate and sodium acetate washing procedures on the composition, color characteristics, and functional properties of turkey dark meat were determined. All evaluations were
Influence of Enrichment of Wheat Bread with Pomegranate ( Punica granatum L) Peels by-Products
The influence of the enrichment of wheat bread with pomegranate peels by-products at 5%. 7.5% and 10% levels were investigated. The results show that pomegranate peel contained contain 15.91%, 7.56%,
Influence of Prerigor Pressurization on Postmortem Beef Muscle Creatine Phosphokinase Activity and Degradation of Creatine Phosphate and Adenosine Triphosphate
Semimembranosus muscle was excised immediately following slaughter and pressurized at 103.5 MN−2 for 2 min at 35°C. Creatine phosphate (CP), adenosine-5′-triphosphate (ATP) and R-values (a measure of
Microbial Safety of Dried Fish Meat (Kejeik) Produced in Sudan
The microbiological analyses indicated that Kejeik products were devoid of any harmful bacteria like Salmonella, Listeria monocytogenes and Escherichia coli O157:H7.
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 yoghurt