Read more
This book represents a study about the wild fruit Jakjak which is one of the valuable plant species that grows in Sudan. It is largely spread in arid area such as sand and near mountains, especially in Savanna plantation area at the Southern Darfur and Jabl Mara mountain area . This study was aimed to investigate the nutritive value of Jakjak fruits and its use in juice,to determine the physical properties and chemical composition and to utilize Jakjak fruit in juice production. The most profile sugar identified was fructose. In addition, the other components were found to be as follow , total carbohydrates 22.444± 3.7%, fat 1.04±0.01%, protein 10.05±1.8%, crude fiber 45.624±1.4%, moisture 13.542±2.5%, ash 7.3±0.5% and the energy value 2313.081 Kk/100g . As for microbial analysis, Jakjak fruits juice was free for mould and yeast, but high number of total bacteria count was found were . The sensory evaluation revealed that the overall acceptance was notable for Jakjak fruits juice.
About the author
O Prof. Dr. Abdel Moneim Elhadi Sulieman é um perito em ciência e tecnologia alimentar, sendo a sua principal preocupação a microbiologia e a biotecnologia alimentares, tendo sido autor de um grande número de artigos em revistas de renome. Publicou também muitos livros no domínio da ciência alimentar e da microbiologia. Participou em muitas conferências.
