Physicochemical and Sensory Properties of Traditionally and Laboratory Made Ghee (Samin) of the Sudan
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.
Storage Stability of Butter Produced From Peanut , Crayfish and Ginger
Butters were produced from blends of peanut, crayfish and ginger to formulate samples A, (100% peanut), sample B (90 peanut:10% ginger), sample C (80% peanut:10% crayfish) and sample D (70% peanut::20% crayfish:10% ginger). The 100% peanut butter served as the control. The effects of the substitution on storage for 12 weeks at ambient conditions were investigated. Pure peanut butter had higher initial bacterial and fungal counts of 2.7x10 3 Cfu/g and 2.6x10 2 Cfu/g respectively, which steadily decreased with storage time. With the addition of ginger, the bacterial and fungal counts were initially 1.5x10 3 Cfu/g and 1.4x10 2 Cfu/g respectively, at the end of 12 weeks of storage the values decreased to 0.8x10 3 Cfu/g and 0.4x10 2 Cfu/g respectively. Similar trends were observed when crayfish was added. The peroxide value, TBA value and acid value of the butter were 1.30±0.20 Meq/kg, 0.11±0.01 Mq/100g and 1.90 Mq/100g respectively. Addition of only ginger to the butter increased these values while addition of only crayfish lowered the indicators. There was significant (p<0.05) increase in these parameters during storage. Oil separation was observed at the 8 th week of storage, and this separation increased at week 12 of storage. Addition of 20% crayfish into the butter reduced this oil separation to 1.8mls and 2.0mls, while the addition ginger and crayfish reduced the oil separation of the butter to 2.0mls and 3.0mls. Conclusively, a mixture of ginger and crayfish into the butter significantly reduce its microbial activities, lowered its level of deterioration due to rancidity and reduced oil separation.
The Performance of Insecticides – A Critical Review
As part of minimizing the risk of crop losses due to herbivorous arthropods (here, mainly referring to insects and mites), most of the World’s commercial food production systems are subjected to several applications of pesticides before being harvested. Some crops are sprayed 10-20 times, while most field crops are sprayed 1-5 times during the growing sea‐ son. In the US alone, the average number of insecticide applications ranges from 1-3 for most of the major field crops, and the total annual costs of pesticide applications exceed $1.3 billion ([1], U.S. Department of Agriculture agricultural statistics services: www.nass.us‐ da.gov/). Several large ag-producing countries publish extensive details on insecticide use, including Australia, and the data presented below were collected from a public website (http://usda01.library.cornell.edu/usda/nass/AgriChemUsFruits//2000s/2008/AgriChemUs‐ Fruits-05-21-2008.pdf) on pesticide applications in the US in 2006. A somewhat extreme but also important example is the fresh sweet maize production in the US, which was grown on about 85,000 ha. Based on data from 14 US states, 20 different active ingredients of herbi‐ cides were applied an average 1.04 times to fresh sweet maize and amounted to about 2.6 kg of active ingredients of herbicides per ha. The same data suggested that about 3.5 kg of 23 different active ingredients of insecticides were applied on average 2.10 times per ha. Simi‐ larly, tomato fields (grown on about 42,000 ha in the US in 2006) were treated with 12 differ‐ ent active ingredients of herbicides, which were applied, on average, 1.14 times and the equivalent of about 0.7 kg of active ingredients per ha. Regarding insecticides, the same to‐ mato fields were treated with 32 different active ingredients, which were applied an average of 3.6 times and equal to about 4.9 kg of active ingredients per ha. While tomatoes and sweet corn may be close to the top of the list of growing crops receiving pesticide treatments, cau‐ liflower, celery, and many other horticultural crops and fruits are also subjected to intensive pesticide spraying regimes. Thus, farmers acknowledge that weeds and arthropods can po‐ tentially cause significant economic losses, and total pesticide application costs are low