THE COMPOSITIONAL AND MICROBIAL QUALITY OF COMMON AND NEWELY SPICY MISH PRODUCED BY COMMERCIAL DAIRY PLANT IN KHARTOUM, SUDAN
Download as PDFVolume 4, Issue 1, Pp 21-28, 2021
Author(s)
Randa Ali Khalid Elawad1#* , Ibtisam El Yas Mohamed El Zubeir1#
Affiliation(s)
1.Department of Dairy Production, Faculty of Animal Production, University of Khartoum, P. O. Box 321, Khartoum, Sudan
Corresponding Author
Randa Ali Khalid Elawad
ABSTRACT
Objective: This study aimed to evaluate and compare the quality of two types of mish using different types of spices. Methods: The common mish flavored with fenugreek (0.7% w/w) and black cumin (0.5% w/w) while the newly spicy mish flavored with green fennel (0.5% w/w) and black pepper (0.15% w/w). The chemical and microbiological properties were examined for both types of mish. The tests were done on the first day of manufacturing and then weekly for 3 weeks for eight samples from four batches for both types of mish. All mish samples were subjected to chemical analysis (protein, fat, total solids and ash) and measure the acidity and enumeration of total bacteria, coliform, yeast and mold and psychrotrophic bacteria. Results: The chemical results showed that there were highly significant differences in the level of fat and acidity (P<0.001) between mish samples and also significant differences in total solids during the storage period (P<0.05). Microbiological results showed non-significant differences for all groups of microorganisms tested. Conclusions: Both types of mish did well in microbiological quality compared to the other fermented dairy products. However, the newly spicy mish showed slightly lower content of chemical composition compared to the common mish. This study recommended that more work on mish should be done for adding new spices with different ratios in order to maintain the quality of the products.
KEYWORDS
Mish, Spices, Chemical composition, Microbiological quality, Storage period, Health benefit
CITE THIS PAPER
Randa Ali Khalid Elawad, Ibtisam El Yas Mohamed El Zubeir. The compositional and microbial quality of common and newely spicy mish produced by commercial dairy plant in khartoum, sudan.Acta Translational Medicine. 2021, 4(1): 21-28.
REFERENCES
[1] Sharma R, Sanodiya BS, Bagrodia D, Pandey M, Sharma A, Bisen PS. Efficacy and potential of lactic acid bacteria modulating human health. Bio Sciences. 2012;3(4):935-948.
[2] Yantyati W, Rohmatussolihat I, Andi F. The role of lactic acid bacteria in milk fermentation. Food and Nutrition Sciences. 2014;5:435-442.
[3] Thapa TB. Small Scale Milk Processing Technologies: Other Milk Products. An Electronic Conference. Food and Agriculture Organization of the United Nations, Rome, Italy. 2000.
[4] Abdel-Gader MKH, El-Bakri JM, El Zubeir IEM. The physicochemical and microbiological quality of the Sudanese yoghurt mish produced by traditional and modernised methods. International Journal of Dairy Technology. 2013;66(2):273-278.
[5] Dirar HA. Dairy products in the indigenous fermented foods of the Sudan: a study in African food and nutrition. CAB International. 1993.
[6] Elawad RAK, El Zubeir IEM. Comparative analysis on acceptability and sale share for common and newly spicy mish produced from a commercial dairy plant in Khartoum, Sudan. Food Nutr Diet. 2020;1(1):8-12.
[7] Osman AO. Mish production a traditional product commercial. FAO regional seminar. 1987.
[8] El Zubeir IEM, Abdalla WM, El Owni OAO. Chemical composition of fermented milk (roub and mish) in Sudan. Food Control. 2005;16:633-637.
[9] Abdalla WM, El Zubeir IEM. Microbial hazards associated with fermented milk (roub and mish) processing in Sudan. International Journal of Dairy Science. 2006;1:21-26.
[10] Abdalla MOM, Abdel Nabi SZA. Chemical composition of mish “A traditional fermented dairy product” from different plants during storage. Pakistan Journal of Nutrition. 2010;9:209-212.
[11] Abdalla MOM, Ahmed ASZ. Evaluation of microbiological quality of Sudanese fermented dairy products mish during storage. Adv Journal Food Sci Technology. 2010;2:155-158.
[12] Bhardwaj RK, Glaeser H, Becquemont L, Klotz U, Gupta SK, Fromm MF. Piperine, a major constituent of black pepper, inhibits human P-glycoprotein and CYP3A4. Journal Pharmacol Exp Therapeutics. 2007;302:645-650.
[13] Dhanya K, Kizhakkayil J, Syamkumar S, Sasikumar B. Isolation and amplification of genomic DNA from recalcitrant dried berries of black pepper (Piper nigrum L). A medicinal spice. Mol Biotechnol. 2007;7:165-168.
[14] Fan LS, Muhmad R, Omar D, Rahmani M. Insecticidal properties of Piper nigrum fruit extracts and essential oil against Spodoptera litura. Inter Journal Agric Biol. 2011;13:517-522.
[15] Parganiha R, Verma S, Chandrakar S, Pal S, Sawarkar HA, Kashyap P. In vitro anti-asthmatic activity of fruit extract of Piper nigrum (Piperaceae). Inter Journal Herbal Drug Res. 2011;1:15-18.
[16] Sujatha R, Luckin CB, Nazeem PA. Histology of organogenesis from callus cultures of black pepper (Piper nigrum L). Journal Trop Agric. 2003;41:16-19.
[17] Dusko BL, Comia L, Sukdolak S. Antibacterial activity of some plants from family Apiaceae in relation to selected phytopathogenic bacteria. Kragujevac Journal Sci. 2006;28:65-72.
[18] Esquivel-Ferrino PC, Favela-Hernandez JMJ, Garza-Gonzalez E, Waksman N, Rios MY, Camacho-Corona MDR. Antimycobacterial activity of constituents from Foeniculum vulgare var dulce grown in Mexico. Molecules. 2012;17(7):8471-8482.
[19] Parejo I, Jauregui O, Sanchez-Rabaneda F, Viladomat F, Bastida J, Codina C. Separation and characterization of phenolic compounds in fennel (Foeniculum vulgare) using liquid chromatography–negative electrospray ionization tandem mass spectrometry. J Agric Food Chem. 2004;52(12):3679-3687.
[20] Bradley RL, Arnold E, Barbano DM, Semerad RG, Smith DE, Vines sBK, Case RG. Standard methods for examination of dairy products. Chemical and physical methods. 1992.
[21] AOAC. Official Methods of Analysis of the Association of Official Analytical Chemists, 17th ed. Association of Official Analytical Chemists. 2003.
[22] Houghtby GA, Maturin LJ, Koenig EK. Microbiological count methods. Standard methods in examination of dairy products. Port City Press. 1992.
[23] Frank FJ, Christen LG, Bullerman LB. Tests for group of microorganisms: Standard methods for examination of dairy products. American Public Health Association. 1992;271-286.
[24] Marshall RT. Standard methods for examination of dairy products. Port City Press. 1992.
[25] Richardson HG. Standard methods for examination of dairy products. American Public Health Association. 1985;133-150.
[26] Mehrafarin A, Qaderi A, Rezazadeh SH, Naghdi BH, Noormohammadi GH, Zand E. Bioengineering of important secondary metabolites and metabolic pathways in Fenugreek (Trigonella foenum-graecum L). Journal of Medicinal Plants. 2010;9(35):1-18.
[27] Wright CI, Van-Buren L, Kroner CI, Koning MM. Herbal medicines as diuretics: A review of the scientific evidence. Journal Ethnopharmacol. 2007;114:1-31.
[28] Cheikh Rouhoua S, Besbesa S, Lognayb G, Bleckerc C, Deroannec C, Attia H. Sterol composition of black cumin (Nigella sativa L) and Aleppo pine (Pinus halepensis Mill) seed oils. Journal Food Comp Anal. 2008;21:162-168.
[29] Farah NAM, El Zubeir IEM. Effect of addition of sesame seeds on physicochemical quality of Mudaffara cheese during storage. Biotech Res Biochem. 2020;3(8):1-7.
[30] Kaptan B, Sivri GT. Utilization of medicinal and aromatic plants in dairy products. J Adv Plant Sci. 2018;1:207.
[31] Attiat Allah AH, El Zubeir IEM, El Owni OAO. Some technological and compositional aspects of set yoghurt from reconstituted whole and mixed milk powder. Res Journal Agric Bio Sci. 2010;6:829-833.
[32] Caleja C, Barros L, Antonio AL, Ciric A, Sokovic M, Oliveira MBP, Santos-Buelga C, Ferreira IC. Foeniculum vulgare Mill as natural conservation enhancer and health promoter by incorporation in cottage cheese. Journal of Functional Foods. 2015;12:428-438.