The Free Amino Acid Composition of The Sudanese Fermented Camel's Milk (Garris)

      Many  workers   have   investigated  the  composition  of  milk and milk   proteins   of   various   species  of   domestic   animals   but   the information regarding  the composition of  fermented  camel 's   milk is  still  limited. The  fresh  camel  milk  contains 3.3-4.7% protein, 2.8 - 3.6%  fat, 4.0 - 5.2%  lactose,  0.7%  ash, 9.2 - 15.4% total solids,  and  to has  a  pH of  6.0-6.5  (Abdel  Rahim, 1987). The casein of camel  milk  is  richer  in  proline  and   threonine than cow's  milk, but poorer in alanine, arginine, glycine and serine (Hoeller and Hassan, 1965)

Determination of Macro and Micro minerals Contents of Kejeik Fish Product

The objective of this study was to determine the contents of macro and micro minerals of Kejeik product collected from two different locations in Sudan: Singah city (Blue Nile) and Kusti city (White Nile). The ash content of Kejeik samples ranged between 5.78% and 11.80% and the highest value (11.80%) was found in Ijl Kejeik from  Kusti, while the lowest value (5.78%) was found in Ijl Kejeik from Singah. All Kejeik samples contained appreciable amounts of macro-minerals and the calcium was the highest in all samples. Moreover, Kejeik samples contained most of the micro-minerals, however, Nawk Kejeik and Ijl Kejeik collected from Singah contained the lowest concentration of iron. The copper content in Kejeik samples determined in the present study were within a range of 1.99-28.1mg/kg, the lowest was found in Garmut Kejeik (1.99mg/kg), while the highest was in Ijl Kejeik (28.1mg/kg. The study concluded that Kejeik is a safe food with a highly nutritive value which is recommended to be utilized in Sudanese meals especially during shortage of food as nutrients sources

Utilization of Some Local Date Palm Cultivars in Production of Jam and Assessment of its Quality

The objective of the present work was to study the possibility of the production of jamfrom three local cultivars of dates, namely; Jawa, Gondaila and Kulma. The chemical,microbiological and sensory characteristics of date jams were determined. The analysisrevealed relative increase of moisture content in Kulma date jam (KDJ) (54.62%) ascompared with those of Jawa date jam (JDJ) and Gondaila date jam (GDJ) which were51.09% and 47.94%, respectively. The ash content was 1.7%, 0.4%, and 0.5% in (JDJ),(GDJ) and (KDJ); respectively. The total soluble solids was 80.5%, 80.8% and 78% in(JDJ), (GDJ) and (KDJ); respectively. Reducing sugars were higher in (JDJ) (34.0%)when compared with those of (KDJ) and (GDJ) which were 31% and 24%; respectively.Titrable acidity was 0.4%, 0.32% and 0.37% in (JDJ), (GDJ) and (KDJ); respectively.The highest pH value was found in (GDJ) (4.7) as compared with (JDJ) and (KDJ) whichwere 4.39 and 4.22, respectively. The highest value of ascorbic acid was found in (KDJ)(220 mg/100g) as compared with (JDJ) and (GDJ) which were 150 and 176 mg/100g;respectively. On the other hand, the microbiological analysis of date jam samplesrevealed low levels of total microbial load. The sensory evaluation indicated highacceptability for all samples of date jam

The Combined Effects of the Calcium Activated Factor and Cathepsin D on Skeletal Muscle

Myofibrils were isolated from atdeath ovin elongissimus muscles and incubated with crude calcium activated factor prepared from the same muscle and with purified cathepsin D. Myofibrils we reincubated with these enzymes separately (first incubation) and successively (second incubation). The major changes induced by cathepsin D first incubation include degradation of myofibrillar proteins with molecular weight \u3e 200 K, myosin, actin, troponin- T and troponin 1. Also new bands appeared at the 140- 160 K, 80 K, 68 K and 30 K regions. Similar changes were obtained 1v hen myofibrils were incubated first with CAF then with cathepsin D (second incubation). On the other h and CAF first incubation resulted in the degradation of the high molecular weight proteins ( \u3e 200 K), desmin, troponin T , troponin I and it released a -actinin. Also new bands appeared immediately below C-protein (140 K) , 95 K and 30 K. Unlike cathepsin D, CAF did not affect myosin or actin. However, when myofibrils were first incubated with cathepsin D then wit h CAF (second incubation) the latter was able to degrade actin to a much greater degree than cathepsin D. Both enzymes were able to affect the Z-lines of the myofibrils

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)

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

Ultrastructural and Textural Properties of Restructured Beef Treated with a Bacterial Culture and Splenic Pulp

Scanning electron microscopy (SEM), transmission electron microscopy (TEM) and Instron measurements were used to evaluate the effects of an Achromobacter iophagus culture {BC) and splenic pulp (SP) treatments one structural and textural properties of flaked and restructured beef steaks. Both treatments improved the textural character is tics of the product when conditioned at 35°C . Electron microscopy studies revealed that the bacterial culture treatment caused a greater effect than SP on the connective tissue elements, with a degradation of the endomysial sheath and sarcolemma. Treatment with splenic pulp produced an overall excessive disruption a t the Z-lines with little definition of the A-bands

Chemical and Microbiological Characteristics of Fermented Milk Product, Mish

Abstract This study aimed to assess the quality aspects of commercial mish samples collected from Khartoum State through determination of the chemical and the microbiological characteristics, in addition to the production of mish at laboratory level from cow's milk (C) and goat's milk (G) and assessment of the product quality. The chemical analyses of both commerical and laboratory made mish samples revealed a range of pH: 4.4 -4.49, acidity: 1.5 -2.0, total soilds: 33.38 -37.21, soilds non-fat: 25.3 -29.9, fats: 6.2 -7.13, protein: 7.0 -8.03, ash: 1.41 -1.99, and moisture: 75.95 -83.78. The micobiological analysis indicated that the total count of the commercial samples ranged between 3.98-4.1 log 10 cfu/ml, while the laboratory made mish from goat milk (LMMG) and cow milk (LMMC) recorded 14.5 log 10 cfu/ml and 13.5 log 10 cfu/ml, respectively. The yeast count in the commercial mish samples ranged between 3.9-3.96 log 10 cfu/ml, while they were 3.8 log 10 cfu/ml in LMMG and 4.0 log 10 cfu/ml in in all tested samples. The laboratory made mish samples were highly accepted by the panelists