Effects of Some Essential Oils on Aspergillus flavus Growth and Aflatoxin Production

The present study aimed at investigating the effects of some essential oils on inhibiting fungal growth of A. flavus and aflatoxin production. Clove oil was found as the best among the six different oils tested against the radial growth at the concentration of 0.05. mL/100ml. However the other oils were also significantly better than the control except the Pumpkin oil. Different concentrations (0.00, 0.01, 0.03 and 0.05 ml/100ml) of only three of the oils were tested against the radial growth of A. flavus. Clove and Cumin oils were significantly effective than the control at all these concentrations. Although Pumpkin oil was slightly more effective than the control at its higher concentration (0.05) ml/100ml), it was not effective at its lower concentrations (0.01 and 0.03 ml/100ml). Clove oil was also the best in suppressing mycelial growth at the concentration of 0.05 ml/100ml. However, the other oils were also significantly better than the control, while, Pumpkin oil was non-effective. Spore germination was also affected by the oils tested. Clove oil gave complete inhibition at its higher concentration followed by Cumin, Rehan, Garlic and Desert date, while Pumpkin oil was the least one. Aflatoxin production was highly affected by the essential oils tested. Clove and Cumin exhibited a complete inhibition, followed by Rehan; Garlic and Desert date while Pumpkin oil was non-effective

Throughput efficient AODV for improving QoS routing in energy aware mobile adhoc network

Mobile Ad hoc Networks (MANETs) is a type of wireless network that is made up of mobile nodes which coordinate themselves without the help of a central coordinator. The network topology changes as nodes are mobile. One of the major challenges of MANET is limited bandwidth which tends to mitigate the Quality of Service (QoS) of the network as users are not satisfied. A variety of routing protocols has been employed aiming at improving the throughput of the network in order to meet user demands. This paper proposes the development of a throughput efficient Ad-hoc On demand Distance Vector (TE-AODV) routing protocol targeted towards improving the QoS of MANET by mitigating network overhead. In this work, all nodes are assumed to be transmitting while calculating their Instant Processing State (IPS) using the concept of knapsack problem. A threshold value for node IPS is set and any node below the set threshold value is not considered during data transmission. An improved Location Aided Routing (iLAR) is used for route search process which helped in reducing network overhead. Results from simulation showed that TE-AODV has improved the throughput of energy aware Ad-hoc On demand Distance Vector (E-AODV) routing protocol. TE-AODV improved the network throughput by 2.9% as a function of simulation time and 3.7% as a function of mobility of node over the E-AODV routing protocol

Isolation, Identification and Characterization of Candida utilis from Some of the Sudanese traditionally Fermented Food Products

The aims of this study were to isolate, identify and characterize the yeast Candida utilis (as a source of single cell protein SCP) from various local Sudanese fermented foods (Kissra, Hulu Mur and Marisa). Hulu Mur samples were found to contain the highest counts of yeast (6.89 cfu/g 6.78 cfu/g) while the low counts were found in Kissra samples (5.95 cfu/g - 5.84 cfu/g). Most of the C. utilis isolates had the same biochemical profiles with some slight variations. The study showed that C. utilis can utilize aerobically and anaerobically dextrose, sucrose, and raffinose and could assimilate maltose under aerobic conditions only. The isolates could not utilize lactose, glactose. cellubiose and arabinose under both aerobic and anaerobic conditions. It had an ability to assimilate nitrate and grew at high concentration of ethanol. The study showed that the biomass yield of C utilis was 2.5 g\l using batch fermentation. On the other hand the protein and moisture content of the product were 42% and 61%, therefore. It can be used in the production of single cell protein (SCP)

Design of a small-scale solar Dryer to Improve Natural Drying of Vegetables and Fish

This study aimed at improvement of a solar dryer based on the principle of natural–convection used for drying vegetables and fish. The constructed dryer, comprises of three main models, solar collector (tent of polythene sheet collector), drying chamber and solar chimney. Design has been made to eliminate the problem of quality loss and over drying. Okra, Tomato, onion, fish were subjected to solar drying and open – air drying processes. The chemical, microbiological analyses and sensory evaluation were carried out for the dried products. The results gives indication of improved quality for solar dryer compared to products dried in open – air systems which indicates its efficiency in drying. &nbsp

Production and Quality Evaluation of Vinegar from Tamarind (Tamarindus indica L.) Fruit Pulp

ABSTRACT       Vinegar is a liquid consisting mainly of acetic acid (CH3COOH) and water. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria. This study aimed to produce vinegar from tamarind fruit pulp and evaluation of its quality. Samples of tamarind fruit were collected from different sites in Sudan: Gedaref (GT), Damazin (DT) and Obeid (OT). The vinegar yields from 1 kg tamarind pulp from (GT), (DT) and (KT) were 300, 200, 260 ml, respectively. The physical characteristics of tamarind fruit pulp and its seeds were determined. The average fruit length, width and weight were 14.28± 0.31mm, 11.06± 1.1mm and 12.33± 0.7g, respectively The production of vinegar was carried out at three stages. The concentration of acetic acid of the produced vinegar from (GT), (DT) and (OT) were equivalent to (16.2%), (19%) and (17.7%), and pH values of these samples were found to be (2.2), (1.9) and (2.0), respectively. The study recommends the efficient industrial use of tamarind fruit in many products such as vinegar.&nbsp

The Effect of Mashing Methods on the Production of Nonalcoholic Sorghum Malt Beverage

Although sorghum (Sorghum bicolor) has been used traditionally to produce foods, malt and alcoholic beverages in Sudan, its structure and nutritional function have not been enough studied. Sorghum can be malted and processed into malted foods and beverages. The objective of this study was to study the effect of mashing methods on malt quality and wort composition to produce non-alcoholic sorghum malt beverage.  Malting was carried out at 30°C for 5 days under non-aerated condition. Mashing methods included decantation at 80°C (wort A) and at 100°C (wort B). Wort composition in terms of α –amino nitrogen, total soluble nitrogen, reducing sugars, pH, colour, original gravity and viscosity were determined. The results of wort A were 114 mg/l, 43%, 39.42 mg/ml, 6.59, 9 EBC, 1.026 and 0.846 cP, respectively. Whereas the results of wort B were 125 mg/l, 53%, 41.67 mg/ml, 6.68, 11 EBC, 1.025 and 0.864 cP, respectively. Decantation mashing at 100°C produced much better results in terms of malt and wort properties than that at 80°C where boiling the mash at 100°C adequately gelatinized residual sorghum malt starch, since sorghum starch has a gelatinization temperature of 80°C

Occupational Radiation Protection in Interventional Radiology: A Joint Guideline of the Cardiovascular and Interventional Radiology Society of Europe and the Society of Interventional Radiology

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