Supplementation of fermented sorghum bread (kisra) with dehulled and defatted sesame flour

    In this study, dehulled sesame seeds obtained from Mamoun Elberier factory were defatted by solvent extraction to produce a dehulled and defatted sesame flour (DDSF). Proximate analyses were determined on both the dehulled sesame flour and dehulled and defatted sesame flour. The results indicated that there was an increase in the contents of protein, moisture, fiber and carbohydrates due to the defatting process. Flour obtained from the dehulled and defatted sesame seed was used to supplement staple Sudanese baked product sorghum kisra, in the ratios of 10%, 20% and 30%. The various replacement ratios resulted in an increase in the protein content of the kisra from 12.25% in control kisra to about 15.75%, 19.49%, and 23.20%, respectively. The above replacement ratios also resulted in a concomitant increase in the in-vitro protein digestibility of kisra breads. The sensory analysis indicated that there were no significant difference between kisra bread made from the various blends of sorghum and DDSF. However, panelists gave higher scores to the 10% sesame/sorghum supplemented kisra than the kisra made from the other ratios. Nutritional value of kisra can be enhanced by the addition of DDSF at a level of up to 30%

Some characteristics of the Sudanese bread (Kisra) supplement with fenugreek (Trigonella foenum-graecum L)

     In this study the chemical composition of two fenugreek seed types known locally as Sudanese and Ethiopian' types and sorghum kisras supplemented with 5%, 10% and 20% flour of the two fenugreek types after removal of the bitter taste, was determined* The two fenugreek seed types had shown slightly small differences in most of their chemical components, however, the Ethiopian type had slightly more protein (26.4+0.4 %) than that of the Sudanese type (25.5± 0.07 %). On the other hand, the Sudanese type contained more mucilage (23.5±0.04 %) than that of the Ethiopian type (22.6±0.010/0). The most significant effect of kisra supplementation was the increase in good quality protein by a range of 31-66%. It increased from 11.20% in the control kisra to the range of 14.70-18.64%. The crude fibre% of the control kisra (3.40%) increased in the supplemented kisras to the range of 4.54-5.30%. The ash% decreased from 2.42% in the control kisra, to the range of 2.20 - le20% in the supplemented kisras. The sensory analysis indicated that the fenugreek supplemented kisra was accepted by the panelists at the 5% level of fenugreek seed flour supplementation. The overall acceptance level of the different samples decreased with the increase in fenugreek seed flour used in supplementation

Screening of Guava genotypes to natural infestation of fruit flies (Diptera:Tephritidae) in River Nile, Sennar and North Kordofan States, Sudan

The infesting species and their infestation indices of fruit flies were determined for guava genotypes (Psidium guajava L.),grown in River Nile, Sennar and North Kordofan States during the period from June to August 2010 .Twenty genotypes were selected from each state to be evaluated ,where ten mature fruits from each genotypes were harvested randomly from insecticide unsprayed trees. Fruits were brought to the laboratory and placed in individual plastic vials containing sand at the bottom to obtain the pupae. Infestation indices were estimated by means of total number of pupae/fruit. Pupal viability was then calculated based on the percentage of pupae resulted in fly emergence. Data was analyzed using analysis of variance and Duncan multiple range test for mean separations. Results showed that Guava fruits were infested by four fruit fly species Ceratitis cosyra, C.quinaira, C capitata and Bactrocera dorsalis constitute (82.2), (0.8), (16.7), (0.3% ) and 28.35 ,0.01 ,10.1 and 61.56% in River Nile and Sennar States respectively. While in North Kordofan State guava fruits were infested by C.cosyra, C.capitat and B.dorsalis 98.4,0.4 and 1.2% respectively. All the evaluated genotypes in River Nile and Sennar States were infested by the fruit fly with varying degrees only two genotypes 15 red flesh fruit and 19 white flesh fruit in Kordofan state were found free from fruit fly infestation. Infestation was much higher in Sennar and River Nile states (32 and 29 pupae/fruit) respectively compared to North Kordofan (1.6 pupae/fruit).The higher infestation rate occurred in ripe guava fruits (33) compared to 18 and 6 pupae/fruit in mature green and immature green fruit respectively

Penyediaan dan Pemeliharaan Sarana dan Prasarana Pariwisata oleh Dinas Kebudayaan Pariwisata Pemuda dan Olahraga Kabupaten Kuantan Singingi Tahun 2013-2014

This study aims to determine determine the planning process in the provision and maintenance of facilities and tourism infrastructure in Kuantan Singingi and knowing the obstacles in the provision and maintenance of facilities and tourism infrastructure in Kuantan Singingi. This study uses qualitative research methods with descriptive research, which can be interpreted as a problem-solving process was investigated by describing the state of the research subjects were based on the facts that appear during the study were then followed by the popularity of existing theories. Facilities and infrastructure attractions Niagara Falls Thunder Gemurai and seven levels Batang Koban incomplete and means that there is also in no circumstances be maintained so it can not be used as a toilet ,, there kondisisnya is damaged, the door has been dated and can not be used again , as well as locker rooms, condition was broken so visitors who came difficult to find a place to change clothes and places of worship / prayer room less kept clean, especially the floors were dirty and no equipment to pray like, sejadah, mukenah, and other-other. During this time there is no effort from the parties involved to make improvements of facilities and infrastructure that has suffered such damage The conclusion that the provision and maintenance of Infrastructures in Kuantan Singingi Tourism Attraction in Niagara Falls Thunder Gemurai and seven levels Batang Koban incomplete and not well maintained. Obstacle to the provision and maintenance of facilities and infrastructure in Kuantan Singingi Tourism is of limited funds, human resources, ie, not all employees in the department of culture youth and sports tourism Kuantan district Singingi the educational background in tourism and a lack of community support around

Extraction and Characterization of Peppermint (Mentha piperita) Essential Oil and its Assessment as Antioxidant and Antibacterial

ABSTRACT       The aim of this study is to extract and characterize peppermint essential oil and assess it as antioxidant and antibacterial activity. The extraction processes, chemical composition, total phenolic contents (TPC), total flavonoid contents (TFC), antioxidant and antibacterial activity were studied. The oil was extracted by three methods: steam distillation, solvent and soxhelet.  The results indicated that the highest oil extraction was obtained by soxhelet method 1.5±0.12 and 1.2±0.12 ml/100 gm and the lowest result recorded by steam distillation 1.1±0.09 and 0.9±0.14 ml/100gm from fresh and dry samples, respectively. The chemical composition of fresh and dry sample were determined by using gas chromatography and the results showed that there were 26 components of volatile compounds were identified in the essential oil isolated from peppermint. The antibacterial potential of mint essential oils was evaluated by Muller Hinton agar well diffusion method against selected bacteria. The essential oils showed higher activity against Staphylococcus aureus and Salmonella 19±1.41 and 16.5±2.12 mm, respectively, for fresh sample and showed lower activity against Escherichia coli and Klebsilla pneumonia 8.5±0.70 mm and nil, respectively, for dry sample. The TPC of fresh and dry samples were 14.00±0.12 and 8.80±0.09 mg /kg, respectively. TFC of the mint essential oil was determined in comparison with rutin were 8.1±0.09 and 5.0±0.07mg/kg, for fresh and dry sample, respectively. The results showed decrease in peroxide value at 30, 60, 90, 120 and 150 min compared with blank sample without essential oil for wet and dry mint. DPPH inhibition percentages were recorded and inhibition concentrations at 50% activity (IC50) were 0.651±0.09, 0.683±0.6 and 0.161±0.07 mg/mL for wet, dry samples and standard respectively. It can be recommended that further study on sensory analysis of food products containing mint essential oil to evaluate its acceptability and shelf life.

Changes in Leaf and Shoot Water Statutes of Grapevines in Response to Contrasting Water Availability and Glycine Betaine Pulverization

Drought is one of the most widespread stress factors adversely affecting plant growth, crop yield and quality. In Subtropical region, on the face of global warming, temperature extremes aggravate the negative effects of drought. Increased resistance to stress has been achieved in several plants by exogenous application of various organic osmoprotectants. In this study, the role of glycine betaine (GB) as exogenous application, is aimed to investigate for increasing grapevine stress tolerance to drought. The grapevines of Alphonse Lavalléeʼ cultivar, grafted on the rootstock 41 B, were subjected to four different applications; (1) full irrigation (FI) as control (irrigation at field capacity level), (2) deficit irrigation (DI, 50% of FI), (3) DI plus 5000 ppm GB pulverization, and (4) DI plus 10000 ppm GB pulverization in a pot experiment under glasshouse condition. Leaf fresh weight of vines subjected to DI was 31.8% lower than those of FI vines. GB appeared to exert an influence on leaf water statute, slightly alleviating the leaf water loss resulting from water shortage. GB treatments, regardless of the concentration, slightly increased the fresh weight of the leaves (22.2% lower than FI). Investigations on leaf turgid weight and dry weight were also similar to those of fresh weight in that the highest and the lowest values were determined in FI and DI applications, respectively. Reduction in shoot water content in response to water deficit was closely related to the decrease in leaf water content

Improving Tenderness of Spent Layer Hens Meat Using Papaya Leaves (Carica papaya)

Two experiments were performed to study the use of papaya leaves as a meat tenderizer. The first experiment was to evaluate the effect of papaya dry leaves added to hen’s diet before slaughter. Spent hens (n=48) were used, half of them were fed a concentrate ration containing10% dried papaya leaves powder (DPLP) while others received layer ration (Control), for 10 days. The second experiment involved a comparison between papaya leaves juice (PLJ), fresh papaya leaves (FPL) and vinegar solution (VS) as marinades applied to meat for one or two hours before cooking. Spent layer hens (n=42) were used for tenderness evaluation method. After slaughtering and preparing the chickens two methods of cooking were used (oven and moist cooking). The cooked parts (breast, thigh and drumstick) were subjected to a panel test evaluation according to a designed questionnaire. Addition of dried papaya leaves powder to spent layer hens ration significantly (P≤0.05) increased the level of meat tenderness. Moist cooking had significantly (P≤0.05) improved meat tenderization compared to oven cooking. Meat treated with fresh papaya leaves had significantly (P≤0.05) improved tenderness. It was concluded that wrapping the tough meat of spent layer hens with fresh papaya leaves for one hour and moist cooking improve tenderness of meat