• Publications
  • Influence
The indigenous fermented foods of the Sudan : a study in African food and nutrition
Introduction to the food culture of Sudan sorghum - the staple of Sudan sorghum porridges and granules alcoholic beverages dairy products fish and meat products flavours and substitutes.
The traditional fermented milk products of the Sudan.
Molecular characterization, technological properties and safety aspects of enterococci from ‘Hussuwa’, an African fermented sorghum product
Aims:  To identify enterococci from Hussuwa, a Sudanese fermented sorghum product, and determine their technological properties and safety for possible inclusion in a starter culture preparation.
The Merissa brewing process was found to consist of three distinct phases: ‘ajeen’ fermentation, a lactic souring of sorghum; ‘deboba’ fermentation, a starter activating phase; and the merissa
Microbiological and biochemical changes and sensory evaluation of camel milk fermented by selected bacterial starter cultures
Mixed yogurt culture showed superior growth, acid production and proteolytic activity than single starter cultures and acceptable fermented camel milk, but the consistency of all fermented camel Milk products was watery and showed a fragile, poor structure.
Microbiological examination of sebeel water
  • Z. Hammad, H. Dirar
  • Biology, Medicine
    Applied and environmental microbiology
  • 1 June 1982
Water samples from clay storage jugs located in homes and at public watering stands at streets, mosques, and schools were examined and a simple modification of zeer construction was suggested to help improve sanitation.
End-products, fermentation balances and molar growth yields of homofermentative lactobacilli.
Production of lactate and acetate accounted for all of the glucose utilized at both temperatures, indicating that the production of ATP by L. lactis or L. bulgaricus at 40 °C was not coupled closely to the utilization of ATP in the synthesis of bacterial mass.
Biochemical and microbiological studies on Kawal, a meat substitute derived by fermentation of Cassia obtusifolia leaves
Biochemical and microbiological changes during the fermentation of leaves of the tropical legume, Cassia obtusifolia, in the preparation of the traditional Sudanese food, kawal, are reported, indicating that this process involved not only dehydration but secondary microbial action.