Chemical composition of fermented milk (roub and mish) in Sudan

Zubeir, Ibtisam E. M. El; Abdalla, Wigdan M.; ., O.A.O. El Owni

doi:10.1016/j.foodcont.2004.07.003

Cited by 23 publications

(22 citation statements)

References 6 publications

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“…Presence of water in milk destined to the production of fermented milk is reported in Sudan (Adam, 2009) and(El Zubeir, Abdalla, &El Owni, 2005), as well as in raw milk destined to the production of pasteurised milk in South Africa (El Zubier, Gabriechise, & Johson, 2008). In a broader study involving several regions of India, Arora (2004) reported the incidence of 30.5% of adulterants in fluid milk.…”

Section: Resultsmentioning

confidence: 98%

Monitoring the authenticity of Brazilian UHT milk: A chemometric approach

et al. 2011

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Section: Resultsmentioning

confidence: 98%

Monitoring the authenticity of Brazilian UHT milk: A chemometric approach

et al. 2011

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“…A number of Sudanese researchers have confirmed the scientific validity of such traditional foods (Abdelgadir, et al 2005;El Zubeir, et al 2005). Fermentation of staple food grains for a limited period of time has been found to improve protein and amino acid composition and to enhance digestibility (Abdelgadir et al 2005).…”

Section: Roles Of Men and Women In Household Dietary Diversitymentioning

confidence: 99%

“…Fermentation of staple food grains for a limited period of time has been found to improve protein and amino acid composition and to enhance digestibility (Abdelgadir et al 2005). Research conducted by El Zubeir et al (2005) indicated that traditional fermented milk products (mish and roob) are highly nutritious and easily digested due to the metabolic activities of the bacterial starter. Also consumption of some fermented milks reduces the level of serum cholesterol in human beings (Anderson and Gilliland 1999).…”

Section: Roles Of Men and Women In Household Dietary Diversitymentioning

confidence: 99%

Challenges and possibilities for achieving household food security in the Western Sudan region: the role of female farmers

Ibnouf

2011

Food Sec.

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This paper investigates the role of women in achieving household food security in the Western Region of Sudan, an area much affected by the impacts of drought and civil conflicts. The study is based on a quantitative survey and qualitative focus group discussions, supported by personal observations made during fieldwork. Additionally, the study draws upon secondary data that is publicly available. Results demonstrate that women play a major role in producing and providing food for their households in this high-risk climate and conflict area, while men are more likely to migrate seasonally and even permanently. In addition, women are responsible for food preparation, processing, and food preservation and are wholly responsible for attending to household garden plots. They therefore contribute more to household food security than men, though this contribution is not recognized in official statistics. The study findings indicate that the main problems women face as food producers and providers are a lack of access to the full package of improved production methods (improved seeds, fertilizers, modern farming methods, credit services, pesticides, appropriate technologies, and marketing facilities), in addition to gender disparities and gender-biased traditions. The impacts of natural crises and civil conflicts are gendered and therefore the responses to these crises must be gender responsive. Holistic and strategic policies and plans that take gender issues into account are thus needed in order to achieve food security.

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“…Whole milk has been investigated by O'Brien et al (1999), Tripathi et al (1999) and Zubeir et al (2005), and fermented milk -roub and mish -has been analyzed by Zubeir et al (2005). Coni et al (1995Coni et al ( , 1996 analyzed milk curds, and the chemical composition of butter has also been evaluated (Ledoux et al, 2005;Ramaswamy et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

“…Cheese quality and nutritive composition were examined by Coni et al (1995, 1996), Del Signore et al (2004, Lante et al (2006) and Merdivan et al (2004). Several groups have tested yoghurts, including fruit-added types (Sá nchez-Segarra et al, 2000;Seckin, 2004;Zubeir et al, 2005). Dried or frozen desserts were investigated by Kyritsis et al, 1997 andMartin et al, 2005.…”

Section: Introductionmentioning

confidence: 99%