Samin is traditional cooking oil in Sudan and most common in North African and Middle Eastern countries. It is produced using the butter made from the milk of sheep, cow or goats. The objectives of the study was determination of the physical, chemical and sensory characteristics of samin samples collected from local market, preparation of Samin at the laboratory level and evaluation its quality. The moisture content ranged between 0.08 +0.06 and 0.34+0.05%, however, the acid value, free fatty acids, peroxide value, saponification value, density, viscosity, melting point and refractive index...

This book constitutes a report about a project (Spray drying of Karkade and evaluation of the product)carried out by the author at the University of Gezira, Sudan during the year 2008. The project was funded by the ministry of hiher education and scientific research, Sudan. The book contains the original data of the project which includes, materials and methods, literature review, significant findings, conclusion references.

This book represents a report of research product funded by the Sudanese Ministry of Higher Eductaion and Scientific Research in the year 2010. The research was about assessing the prevailing methods for preservation and processing of fishes in El Dueim area, central Sudan. The analyses included determination of chemical and microbiological characteristics as well as sensory evaluation of selected traditional fish products. The project also suggested upgrading of the current methods of preservation.