This Study was carried out to investigate the effect of ozonated tempering on physicochemical properties of two Sudanese wheat cultivars. Two local cultivars: Debaira and Elneelain were treated with two doses of ozone (1.0 and 5.0 ppm). Proximate composition was carried out for the two wheat cultivars (72% extraction rate). In addition, sedimentation value, falling number value and gluten quality & quantity were determined for ozonated and non-ozonated Sudanese wheat flours. Results indicated significant difference in the quality of the flours of the two varieties. The two cultivars had low falling number (584 and 364 sec). Sedimentation value (28 and 20 cm 3 ) for Debaira and Elneelain, respectively. Treatment of ozonated tem-pering of the two wheat cultivars didn't significantly affected the quality with exception of falling number and gluten index.

This study aimed to detect the presence of pathogenic bacteria in drinking water sources of Hail, Saudi Arabia and to characterize and identified these bacteria. A total of 90 water samples were collected from 10 different sites of Hail area. To find out pathogenic bacteria, culturing technique was used followed by staining for identification of bacterial isolates. Then Phoenix system was used for identification of bacterial species. Some of the tested samples contained pathogenic bacteria, especially those of natural. Five different bacterial species were found including Escherichia coli (E. coli), Psuedomonas aeruginosa (P. aeruginosa), Salmonella, Klebsiella, Staplylococcus and Enterobacter aerogenes. E. coli was mostly isolated species that was identified in 24 samples (26.66%) followed by P. aeruginosa: 11 samples (12.22%), Klebsiella: 8 samples (8.88%) and Salmonella: 6 samples (6.66%). This study concludes that disinfection of water should be implemented to reduce water borne diseases, water supplying departments have to follow WHO standards for better public health and to control disease outbreak by coliforms.

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%, 18.1%, 15.67% and 42.76% protein, lipids, fiber, ash and carbohydrates, respectively. The rheological properties of the dough was tested and revealed that the extensibility decreased from 250 mm in wheat flour to 210, 196 and 170 mm in wheat flour containing 5%, 7,5% and 10% pomegranate peels flour, respectively. While increasing the addition of pomegranate flour caused a decrease in dough stability to 196 and 170 mm, respectively. The addition of pomegranate peels to wheat flour increase the water absorption of the dough from 55.5 to 70.4, 79.2 and 88.1% 5%, 7.5% and 10% of pomegranate peels, respectively. The addition of pomegranate peels also caused an increase in arrived time and a decrease in dough stability. Loaf bread weight increased with increasing pomegranate peels concentration, in contrast, loaf volume and specific volume decreased by increasing pomegranate peels. Enrichment of bread with various levels of pomegranate peels significantly (P < 0.05) decreased acceptance of its organoleptic properties by human panelists. Generally, fiber as a food industry by-product is recommended to be used as food additives to gain nutritional and healthy benefit.

Diabetic foot infections are obviously spreading in hospital and facing unique challenge of successful treatment because of wide spread of resistant bacteria to many antibiotics. The clinical use of combination of antibiotics could be one of strategies to combat these resistant bacteria. Thus, basely depends on the microbial etiology and appropriate selective to antibiotics for combination. Using manual E-test method, Minimum inhibitory concentration (MIC) was determined susceptibility to individual antibiotics. Fractional inhibitory concentration index (FICI) was used to determine synergistic effects for combined antibiotics. Gentamicin susceptibility showed 100%, 40%, 80% and 60% of E.coli, Pseudomonas.spp, Staphylococcus aureus, and Proteus spp were sensitive, respectively. Ciprofloxacine showed 90%, 60%, 30% and 80 % resistant to E.coli, Pseudomonas spp, Staphylococcus aureus, and Proteu spp, respectively. Ceftriaxone showed 50%, 50%, 10%, and 80% resistant result against E.coli, Pseudomonas.spp, Staphylococcus aureus, and Proteus spp, respectively. Fractional inhibitory concentration index provided that 20%-40% Pseudomonas strains were synergistic to (gentamicin plus ciprofloxacin) and (gentamicin plus ceftriaxone), respectively. Since 100% of E.coli were antagonism to both combination. However, 80%-90% of Staphylococcus aureus, 70%-80% of Proteus spp showed indifferent effect to (gentamicin plus ciprofloxacin) and (gentamicin plus ceftriaxone), respectively.

The objective of the present study was to assess the quality of white cheese produced using raw camel milk, and a mixture of camel milk and cow milk (1:1). Raw milk samples obtained from Wad Medani local markets were subjected to microbiological analysis before production of cheese. Results showed that raw camel and cow milk samples contained 1x104 and 1x106c.f.u/ml total bacterial count and devoid from any coliforms or Staphylococcus aureus cells. Cheeses were prepared by acidification using10% citric acid and by adding lactic acid bacteria (LAB) starter culture (5%). The total bacterial count were 15x106, 9x105 and 11x105 (c.f.u/ml), respectively, while the yeast and moulds counts were 2x103, 6x102 and 8x102 (c.f.u/ml), and the lactic acid bacterial were 1.5x108 3x105and 4x105c.f.u/ml in PCM, MCCM1 and MCCM2, respectively, in cheeses produced from pure camel milk (PCM), mixture of camel milk and cow milk coagulated with acidification (MCCM1) and mixture of camel milk and cow milk coagulated with lactic acid bacterial culture (MCCM2). On the other hand, all samples contained coliform bacterial which ranged between 2.5x105 and 1x106c.f.u/ml, and devoid from any Staphylococcus aureus cells except in the MCCM2 which contained 2x105c.f.u/ml. Mixing of camel milk with cow milk improved the microbiological and sensory quality of the resultant cheese. The sensory evaluation indicated acceptance of all cheeses with preference to those prepared with lactic acid bacteria.

The study was conducted to investigate chemical composition, protein fractions, mineral profile, tannin content, in vitro protein digestibility, and amino acids content of two Sudanese sorghum cultivar (namely feterita and dabar). Chemical composition of the two sorghum cultivars was determined. Feterita cultivar showed significantly (p<0.05) high moisture, ash, protein, fiber, and fat while dabar cultivar was significantly higher (P<0.05) in carbohydrate contents. The proteins in sorghum were classified into five fractions based on their solubility in different solutions. Feterita showed significantly (p<0.05) high globulin and glutelin contents while dabar showed significantly (p<0.05) high albumin and residual content. Prolamin (kafirins) represented a considerably greater fraction in both cultivars. Cupper, calcium, iron, phosphorus, potassium, and sodium were determined for the two cultivars. Results revealed that, feterita was significantly higher (P<0.05) in cupper, iron, and sodium while dabar was significantly higher (P<0.05) in phosphorus, calcium and potassium content. Tannin content in feterita was significantly (P<0.05) higher compared to dabar. Regarding in vitro protein digestibility (IVPD), dabar (non-tannin) significantly (P<0.05) high IVPD compared to feterita (tannin).Inverse relationship was detected between tannin content and IVPD for both cultivars. The essential amino acids content results of both cultivar showed that dabar had the higest amount of threonine, metheonine, valine, tyrosine, and lysine, respectively. While Feterita had the highest amount of isoleucine, leucine, and phenylalanine. Amino acid analysis revealed that both sorghum cultivars protein is rich in glutamic acid, leucien, alanine, and proline, but deficient in lysine similar to other cereal.

Hulu-mur is the major drink prepared for the special occasion of Siam or Sawm Ramadan. The aim of this study was to isolate and identify yeasts from the different stages of hulu-mur fermentation produced using two sorghum varieties (Feterita and Wad akar). 20 samples were obtained from different stages of hulu-mur production (grain flour, malt, fermented dough at zero time, fermented dough after 12 h fermentation with and without starter, fermented dough after 24 h fermentation with and without starter and the end product). The yeast counts of hulu- mur prepared from Feterita sorghum (FSH) were 3.3× 10 3

Mortadella is a very popular ready-to-eat meat product in the world, used to prepare low cost sandwiches. In the presentstudy, thequality characteristics of mortadella products prepared at laboratory level were investigated through the determination of their microbial characteristics, chemical composition and sensorial characteristics. Most of the chemical components were in close agreement to the literature values. The microbiological analysis depicted the low counts of microorganisms present in the processed mortadella (H) in count of total bacterial, coliforms and yeast and mould which were 6.68×105, 2.27×104 and 1.81×102 (cfu/g), respectively, and all samples were devoid of any Staphylococcus aureus. However, the commercial mortadella (C1) contained relatively high counts of total bacterial, S. aureus , coliforms and yeast and mould which were 9.90×105, 2.73×104, 4.55×104 and 3.41×103 (cfu/g), respectively. The sensory analysis revealed that an acceptable quality of mortadella product can be produced under laboratory level, The mortadella manufactured in this study was preferred by the panelists as well as the commercial mortadella samples. The panelists detected no significant difference (P>0.05) in appearance, color, flavor and overall-acceptability among various mortadella samples, however, there was significant difference when comparing processed mortadella with the commercial samples. It is recommended to encourage utilization of mortadella which must be produced under controlled conditions using standard methods.

The aim of the present study was to analyze microbiologically and chemically drinking water samples which were monthly for six months from various sites in Hail area. Analytical results were compared with local and International Standards. Ten sites on water bodies that are used by the residents of Hail for various domestic purposes were chosen. Various physical, chemical and microbiological parameters were analyzed by using standard water quality measurements. The results indicate that the highest temperature was recorded in the month of June when the temperature was above 29°C. The pH was high during dry season especially in the month of June. The conductivity and turbidity were highest during the months of February and March at sites 1 and 3, respectively. All samples gave acceptable results contents of sodium, phosphate and chloride salts contents as well as total dissolved solids which ranged between 117-130 mg/L. The microbiological analysis showed that most of the tested samples were fit for consumption; however, fecal coliform levels were alarmingly high in 40% of tested water samples.

Kejeik product samples were collected from two different locations in Sudan including Singah city (Blue Nile) and Kusti city (White Nile). The aims of the present study were to investigate the contents of free amino acids and fatty acids in Kejeik product. The chemical analysis indicated that Kejeik product is a good source of protein, amino acids, and fatty acids. The production area has a non-significant effect in most of the chemical components. The results indicated an increase in glutamic acid, lysine, leucine, alanine, arginine, valine and isoleucine levels, whereas levels of methionine, tyrosine, histidine and serine relatively decreased in Kejeik product. It is observed that, the fatty acid content of three types of Kejeik was significantly affected by the production area. The study concluded that Kejeik has a highly nutritive value which is recommended to be utilized in Sudanese meals especially during shortage of protein and other nutrients sources.

Invertase enzyme has a wide range of applications in food industry. The aim of this study was to extract invertase from the yeast Schizosaccharomyces pombe namely; strains H and L. Strains were isolated from fermented honey Duma. Spectrophotometric methods were used to study enzyme kinetics and to determine the factors affecting enzyme activity. Invertase extracted from Schizosaccharomyces pombe H exhibited the maximum activity at pH 4.5 and temperature of 80℃ , and retained about 15% of its activity after 35 minutes of incubation at 80℃ . Whereas invertase from Schizosaccharomyces pombe L showed the maximum activity at pH 4.5 and temperature 60℃, and was quite stable and retained 35% of its maximum activity at 60℃ after 35 minutes of incubation. Maximum activity was also indicated at sucrose concentrations of 1.9M and 1.2M, respectively. Vmax and Km were found to be 70.27mM/min and 20.67mM for invertase from S.pombe H and 58.24mM/min and 11.36mM for invertase from S.pombe L, respectively. The extracted invertase from S.pombe could have a potential to be used in food processing.

The present study aimed to incorporate broiler chicken's gizzard and abdominal fat in production of burger. The effect of sex and weight of chicken on gizzards weight was determined. Two types of burger were processed, gizzard burger (GB) and beef burger (BB) and compared with Looli commercial burger (LCB). The quality of burger products was assessed using chemical and microbiological analyses as well as sensory evaluation. The results showed non-significant difference (P ≤ 0.05) between the two sexes on gizzards weight, while there was a significant difference (P ≥ 0.05) due to the birds weight. Salmonella was not detected in the gizzards, while E.coli and Salmonella were present with high counts in beef fat. There was non- significant difference (P ≤ 0.05) between gizzards and beef burger in their appearance, tenderness, firmness, taste and overall acceptance. Storage of meat and meat products lead to a significant increase in the total viable bacterial count. Storage increased moisture, ash, and pH, but decrease fat and protein. The study recommends utilization of gizzards and abdominal fat in burger production after proper and quick cleaning.

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 camel milk powders on physicochemical characteristics of the various spray-dried milks were determined. Some of the examined parameters of spray dried milks were affected, such as the water activity which had low values (0.154 - 0.208). Moreover, the degree of lightness was affected by direction of feeding, where co-current feeding gave the highest degree of lightness (97.73), when compared to counter current (93.82). The spray-drying samples also affected the solubility which recorded higher values of tested milk powder samples. The flowability was affected by the direction of feeding; the co-current feeding gave high values, when compared to counter-current feeding which gave less values (1.21-1.37). The yield was also affected, the spray-dried samples gave (68.84-88.20). The chemical analysis indicated that moisture, protein, fat, ash and acidity ranged 1.01-2.41%, 23.75-26.64%, 27.86-29.82% and 0.1-029%, respectively. The results show the importance of optimizing the drying process, in order to obtain products with better functional and physicochemical properties.

Samin is traditional cooking o il produced using the butter made fro m the milk of sheep , cow or goats.The objectives of the study was the determination of the physical, chemical and sensory characteristics of samin samp les collected fro m local market, preparation of Samin at the laboratory level and evaluation its quality. The mo isture content, acid value (mgKOH/g) , free fatty acids and peroxide value ranged 0.03 ±0.05% - 0.34+0.05%, 0.56 ± 0.0, - 1.94±0.17 (mgKOH/g), 0.28, -0.97±0.09%, 9.93 ± 0.23 - 2.60 ± 0.40 (mEq/kg) in the various samin samp les. However, the saponification value, density, viscosity, melt ing point and refract ive index of the different samin samples ranged 165.50-172.23(mgKOH/g), 0.925-913 g/cm³,0.519×10−3-0.335×10−3±0.02 pa.s, 38-37 Ċ and 1.4600-1.4582, respectively. The sensory evaluation revealed there was no-significant difference in texture, color, and overall acceptability of the samples, but there was significant difference (p ≤ 0.05) in flavour, between LM S sample and the other samples. It is highly reco mmended to imp rove production of samin under controlled hygienic conditions.

Jibna-beida, a semi-t raditional cheese of Sudan made fro m raw cow's milk, goat's milk o r co mb ination of both with variable qualities. The present study aimed to investigate the impact of using lactic acid bacteria (LA B) and yeasts initially isolated fro m tradit ional cheese in production of laboratory made jiba-beida under controlled conditions and evaluation of the product. The activ ity of LAB isolates was examined via determination o f clotting time, presence of inhibitory activ ity against pathogenic microorganis ms and antibiotic resistance. Two types of jibna-beida were p roduced: LSKJ cheese prodcued using Lactobacillus plantrum, Streptococcus thermophillus and Klaveromyces lactis as combined starter and LSSJ, cheese produced using Lactobacillus lactis, Streptococcus lactis, and Saccharomyces rouxii as comb ined starter. Significant changes were found in most of the various chemical co mponents of tested cheeses as a result of using different starter cultures. The microbiological analysis revealed absence of colifo ms as well as pathogenic bacteria (staphylococci and salmonella) in all tested cheeses. However, 2.85×10 5 ± 0.421 cfu/g total bacterial count in were found in LSKJ wh ich were lower than those of LSSJ (6.55 × 10 5 ± 2.425 cfu/g. On the other hand, LA B count of LSKJ (7.7×10 4 ± 0.462 cfu/g) was lo wer than that LSSJ (5.6 × 10 5 ± 4.041 cfu/g). The yeasts and moulds was 5.0 × 10 2 ± 1.155 cfu/g and 4.0 × 10 3 ± 4.041 cfu/g LSKJ and LSSJ, respectively. The laboratory made jibna-beida samples were highly acceptable by the panelists. The study demonstrated the potential probiotic ability of the isolated LAB species from jibna-beida prepared at house hold level at El Dueim area.

This study gives an overview of the application of an indigenous, naturally derived coagulant obtained from seeds of the multi-purpose tree M. oleifera in Khartou m province tap water. M. oleifera seeds kernels were crushed and a stock solution was prepared using distilled water. Different concentrations (150, 350, 750, 950, 1150 mg/ L) were prepared fro m this stock solution to be used as coagulants at different time intervals. The seeds kernels were also extracted using 80% methanol. Antibacterial effects of aqueous and methanol extracts were tested against Pseudomonas aeruginosa, Escherichia coli and Entrococcus faecalis. Pseudomonas aeruginosa bacteria which showed sensitivity towards four concentrations of M. oleifera seeds suspensions, three of which were significant(750 mg/ L (16 mm), 950 mg/ L (14 mm), 1150 mg/ L (13 mm)). E. coli was inhibited significantly at 1150 mg/ L (23 mm). Entrococcus faecalis was not inhibited by none of the concentrations. M. oleifera seeds methanolic ext ract was not active against any of the tested bacteria at the concentration of 1 mg/ ml. Seeds of M. oleifera reduced tap water turbidity in the range of 87 - 95 % at different concentrations after 15 minutes. Turbidity of tap water tested was best reduced up to 0.6 FTU (95 %) after 15 minutes application of M. oleifera seeds suspension at the concentration of 950 mg/ L.

This study aimed to extract pectin fro m orange and lemon peels and its utilization use in the production of jam. Jam was processed using the extracted pectin as well as commercial pectin, then physicochemical characteristics and sensory evaluation were determined for the products. The amount of pectin extracted fro m orange peel and lemon peels on fresh basis was 15.25% and 20.75%, respectively. Jam made using pectin ext racted fro m orange pectin jam OPJ and lemon pectin jam LPJ contained 60%, 61% total soluble solids, respectively, while the reducing sugar content, pH, moisture and ash values were; 2.96% and 5.027%, 4.2 and 3.5, 29% and 28%, 0.36% and 0.35%, respectively. Ho wever, the contents of sodium, and calciu m were 188 and 160, 148 and 153 and 35, 24 mg/ 100g in OPJ and LPJ, respectively. The content of vitamin C of OPJ and LPJ were 35, 51 mg/100g, respectively. The sensory analysis indicated that all types of jams were accepted by panelists. It is reco mmended to encourage production of jam at ho me level using local raw materials under strict conditions as well as the using of natural pectin fro m local fruits for the production of jams.

The experiments were conducted to study the possibility of using broiler chicken's gizzard and abdominal fat in production of sausage. Five types of sausage with different level of gizzards meat (100%, 75%, 50%, 25%, and 0%) were processed. A taste panel was done for all types of sausage, and the 25% gizzards sausage was stored with the rest of meat and gizzard under freezing (-4 o C) for 45days. Chemical and sensory analyses were done for all samples. There was non- significant difference (P ≤ 0.05) between 25% gizzards sausage and commercial sausage in the appearance, tenderness, firmness, and overall acceptance. Storage of meat and meat products lead to increases in contents of moisture, ash, and pH, and decreases in contents of fat and protein. It is recommended to use gizzards and abdominal fat in sausage processing after good and quick cleaning with a percentage exceeds 25%.