May AL-kateb⁽¹⁾*, Ramadan Attra⁽¹⁾, and Ahmad Mofeed Sobh⁽²⁾

(1) Food Engineering Department,Petrochemical Engineering College, AL-Baath University, Syrian-Homs.
(2) Faculty of Health Sciences, AL-Baath University, Syrian-Homs.
(*Corresponding author: May al-kateb, Email: mrksham@gmail.com)

Received: 20/05/2021            Accepted: 3/10/2021

Abstract:

This research aims to study the effect of the germination process on the rheological properties of Syrian durum wheat, Sham 3, as measured by the alveograph and mixlab systems. The comparison was made with non-germinated whole wheat to ensure that the changes were the result of germination, and the results were then statistically treated at a confidence level of% 95 using Minitab version 14.0. It was evident through the statistical results that the optimum germination conditions for Syrian durum wheat Sham 3 is a temperature of 20 °C for a period of 4 days, as with these conditions the folic acid content reached 1.75 mg / kg, which is approximately 13 times the folic acid content of meal wheat without sprouting ( 0.135 mg /kg). Through the statistical study, we found that the percentage of germination% correlates with the time of germination with a strong direct relationship, where the correlation coefficient was r = 0.930 (P <0.05) and a simple regression model was obtained, and a significant correlation between the duration of germination and the length of the seedling was observed. There is a strong direct correlation between them, r = 0933 (P<0.05 ), and a simple regression model was obtained. By studying the rheological properties of flour and meal using alveograph and mixolab, it was noticed that germination led to a decrease in the strength of meal wheat. Where all the alveograph indicators (P, L, G, W) and mixolabs (C1, C2, C3, C4, C5, DDT) of germinated wheat significantly decreased compared to the control sample.
Key Words: Wheat- Rheology – Mixolab- Alvegraph- Germination

Full paper in Arabic: pdf

Mohanad M.Al-Talib⁽¹⁾* and Moafak M.Ahmad ⁽¹⁾

(1) Department of Food Sciences, Faculty of Agriculture and Forestry, University of Mosul, Iraq.
(*Corresponding author: Dr. Mohanad M. Altalib, Email: dr.mohanadaltalib@gmail.com)

Received: 31/03/2022                Accepted: 28/07/2022

Abstract:

This study was conducted in the poisoning laboratories affiliated to the College of Agriculture and Forestry / University of Mosul for the year 2021 AD, where the study focused on knowing the effect of two types of extracts, first: the extract of red cabbage, the second: fenugreek seed extract, on the growth of each of the fungi Aspergillus flavus, A. ochraceus and Fusarium graminearum in a solid medium using concentrations of 25, 50 and 100 μl/treatment and in a liquid medium using concentrations of 125, 250 and 500 μl/treatment and compared with the standard treatment free of the extract, the treatments were incubated for 5, 7 and 10 days at a temperature of 28° C. The results showed that the addition of red cabbage and fenugreek extracts in all the concentrations used caused a significant decrease (P≤ 0.05) in each of A. flavus, A. ochraceus and F. graminearum, the inhibition rates ranged from 9.88-21.18% and 36.83-69.50% for A. flavus using red cabbage extract in solid and liquid media, respectively, and 7.79 – 17.99% and 27.88-65.03% by using fenugreek extract in solid and liquid media, respectively, while for A. ochraceus, the inhibition percentages by using red cabbage extract in solid and liquid media ranged 11.15-24.05% and 41.78-74.69% and by using fenugreek extract 9.02-19.11 and 36.97-68.13% for both mediums, respectively. The percentages of inhibition of F. graminearum using red cabbage extract ranged from 12.28-24.14% to 44.52-81.26% in solid and liquid media, and 10.84-20.94% and 31.01-71.30% were inhibited by using fenugreek extract. For both mediums, respectively, the lowest inhibitory concentration (MIC) of A. flavus occurred when red cabbage extract was added at 400 μl, which was higher than the minimum inhibitory concentration of A. ochraceus and F. graminearum, which was lower than the concentration used of fenugreek extract.
Key words: Red cabbage extract, Fenugreek extract, A. flavus, A. ochraceus, F. graminearum, MIC.

Full paper in Arabic: pdf

Fatima Jouda*⁽¹⁾, Muhammad Masri ⁽²⁾, and Abdel Hakim Azizia⁽³⁾

(1) Department of Food Science, Faculty of Agriculture, Al-Baath University, Homs, Syria.
(2) Department of Food Sciences, Faculty of Agriculture, Damascus University. Damascus, Syria.
(*Corresponding author: Fatima Jouda. E-Mail: fhoms973@gmail.com)

Received: 29/08/2021                  Accepted: 10/10/2021

Abstract:

This research was carried out in the Department of Food Sciences at the College of Agriculture at Al-Baath University, and this study aimed to clarify the effect of adding red beet powder in different proportions on the microbial growth of processed and cold-stored sausage meat at a temperature of (4) °C for a period of 21 days, in addition to studying its effect on Sensory characteristics of cooked sausage, where several mixtures of sausage made from fresh veal were prepared by adding different percentages of red beet powder (2_1_0.5)% and mixtures prepared by adding sodium nitrite only and others by adding beet powder and sodium nitrite together for the purpose of comparison and study of microbial content and sensory properties of the product during the period of cold storage. The use of a mixture of red beet powder (2-1)% and sodium nitrite at 0.005%, preserved the sensory qualities required for cooked sausage, and reduced the general numbers of bacteria, yeasts and fungi, in addition to reducing the numbers of coliform bacteria, while no growth of Staphylococcus.aureus and Pseudomonas.aeruginosa and E.col in these mixtures compared to the control during the period of cold storage, so it is possible to benefit from this mixture in prolonging the shelf life of processed meat and maintaining its organoleptic quality characteristics during the storage period.
Keywords: fresh sausage, red beet, sodium nitrite, Cooked Sausage , processed meat.

Full paper in Arabic: pdf

Raghad Salloum* ⁽¹⁾, Malek Imran⁽²⁾, and Ali Sultana⁽¹⁾

(1) Department of Food Science, Faculty of Agriculture, Tishreen University, Lattakia, Syria.
(2) Department of Plant Protection, Faculty of Agriculture, Tishreen University, Lattakia, Syria.
(*Corresponding author: Raghad Salloum. E-Mail :salloumraghad90@gmail.com)

Received: 14/06/2021                Accepted: 10/10/2021

Abstract:

This research was conducted in the laboratories of the Faculty of Agriculture, Department of Food Sciences at Tishreen University, in order to study the effect of heat treatment and storage on the quality and properties of citrus honey. The average values of the results of chemical and physical tests conducted on fresh citrus honey were as follows: HMF 1.90 mg/Kg, diastase number 10.6 , vitamin C 2.7 mg/Kg, reducing sugar 69.5 %, sucrose 1.8 %, moisture 17.6 %, ash 0.223 %, pH 3.38, total acidity 25.2 mg/Kg. The honey samples were heated at (45-60-70)°C for (15-30) minutes. The samples were left at room temperature (20-25)°C and stored for four months, where physicochemical tests were carried out every month for 4 months. The changes in hydroxymethylfurfural and the number of diastases were observed, as the value of the diastase enzyme decreased during the storage period from 10.5 to 9.11. The heat treatments applied to honey did not affect the number of diastases except for the effect of the storage period. The content of hydroxymethylfurfural in honey increased during the storage period from 2.19 to 5.98.
Keywords: Honey citrus, hydroxyl methyl furfural, Diastase number.

Full paper in Arabic: pdf

Jwan Khaled Mohi Khaled* ⁽¹⁾ ,Mufaq Mahmoud Ahmed ⁽¹⁾,and Ghanim Mahmood Hasan⁽¹⁾

(1) Faculty of Agriculture and Forestry, University of Mosul, Iraq.
(*Corresponding author: Dr. Jwan Khaled, E-mail: Jwan.khaled84@gmail.com).

Received: 14/03/2022                   Accepted: 1/08/2022

Abstract:

The was used as the killing rate reached 100% for the three bacteria compared to the flow rates of 2 and 3 L/min. in which the killing rate was less. On the other hand, UV dose of 69 mJ s-1 ml-1 was the best as the killing rate was 100% for all types of bacteria. The purposes of this study were to investigate the effect of ultraviolet (UV) radiation at doses of 23, 46, and 69 mJ s-1 ml-1 and flow rates of 1, 2, and 3 L/min on microorganisms and on some mycotoxins in pasteurized bovine milk (3% fat) and skimmed milk and in raw milk. Aflatoxin B1 (AFB1) and ochratoxin A (OTA) were added at known amounts to 3% fat milk and skimmed milk and passed through the UV unit at a dose of 69 mJ s-1 ml-1 and the residual toxins were determined using the ELISA technique. Results showed that the UV radiation decreased AFB1 and OTA by 66.5 and 71.5, respectively, in 3% fat milk at a flow rate of 1 L/min, and OTA by 83% in skimmed milk. In raw milk, however, aflatoxin M1 (AFM1) and OTA were detected as contaminants, and the UV radiation resulted in 82 and 77.7% reduction, respectively, under the same conditions. This appeared to be a good result as the UV radiation decreased these mycotoxins to acceptable levels. In the effect of UV radiation on microorganisms in raw milk study, three bacteria were detected in raw unpasteurized milk and those were S. aureus, L. monocytogenes, and E. coli and their counts were 0.5×105, 1.0×105, and 2.0×105 CFU/ml, respectively. After milk samples were passed through the UV unit at 23 mJ s-1 ml-1 at the three flow rates the Listeria bacteria did affect and the killing rate was 0%, while the killing rate of coli bacteria was near 50% at flow rate 2 L/ min. When UV radiation dose of 46 mJ s-1 ml-1 was used, it was more powerful especially when the flow rate of 1 L/min.
Key words: ultraviolet rays, milk, E. coli, S. aureus, L. monocytogenes, S. typhi, aflatoxin, and ochratoxin.

Full paper in Arabic: pdf

Yasmine ALAmeir* ⁽¹⁾⁽²⁾, Rawaa Tlay ⁽²⁾, and Muhammad Muhammad⁽²⁾

(1) Department of food technology, General Commission for Scientific Agricultural Research (GCSAR), Damascus, Syria.
(2) Food Sciences Department, Faculty of Agriculture, University of Damascus, Damascus, Syria.
(*Corresponding author: Eng. Yasmine al ameir, E-mail: bosha7565@gmail.com).

Received: 8/05/2021                 Accepted: 27/09/2021

Abstract: 

The study was carried out in the laboratories of the Department of Food Sciences at the Faculty of Agricultural Engineering at Damascus University, agricultural scientific research laboratories, and the central laboratory for fodder analysis in Damascus during the year 2019. The study included extracting pectin from orange peels, pomegranate and apple peel by several methods (ammonium oxalate, oxalic acid, citric acid), and studying its effect on some of its chemical properties. As for the equivalent weight of the pectin extracted from orange peels using the citric acid method, it was significantly superior compared to the rest of the extraction methods, reaching 905.57 g. With regard to pomegranate peels and apple peel, a significant increase in the equivalent weight of pectin was observed using the oxalic acid method (444.8) and (941.77) g for the two types. Respectively, the results also showed a high content of pectin from mitoxyl in orange peels and apple peel using (7.1) and (8.1)% oxalic acid method, respectively. different manufacturing.
Key words: extraction methods, pectin, orange peel, pomegranate, apple peel.

Full paper in Arabic: pdf

Samia Alshbib^(1)*, Abd alghani Khorshid⁽²⁾, Ahmad Aljomaa⁽¹⁾, and  Abd alghani Khaldi⁽¹⁾

(1) Cotton Research department, General Commission for Scientific Agricultural Research, Aleppo, Syria. email:

(2) University of Aleppo, Aleppo, Syria.

(*Corresponding author: Sami al shbib. E-Mail: samshbib3@gmail.com)

Received:4/09/2021            Accepted:15/12/2021  

Abstract

A field experiment was carried out in 2020 at two sites, the first at the Agricultural Scientific Research Center in Hama, and the second at the Jub Ramla Research Station follow to the Agricultural Scientific Research Center in Al-Ghab, according to in randomized block design with three replications. The experiment aimed to study the response of the technological characteristics of the cotton crop (Aleppo 124) in Hama and Al-Ghab to changes in the level of fertilizer added from macronutrients (N, P, K), in addition to knowing the change in the fertilization efficiency index at different levels of application.  The results showed that the fertilization efficiency is affected by the change in the levels of the added fertilizer, where the highest percentage of it was in treatment G (more than the fertilizer recommendation by 15%) in Hama site, which reach to 48.88%, while in the site of Jeb Ramla there were no significant differences in the fertilization efficiency between treatments. Some of the qualitative characteristics of cotton fibers were affected by the different fertilization rates. the length of staple increased in both locations, Hama and Jeb Ramla. The differences were not far between the treatments for fiber strength, and its highest value was in Hama and Jub Ramla (23.30 and 23.87 gr/tex) respectively. There were no significant differences for Micronaire among the studied fertilization treatments. The elongation character was affected in both sites of Hama and Jib Ramla, it was (6.987 and 6.933) %, respectively when fertilizing more than 30% fertilizer recommendation. The results of the uniformity characteristic differed between the two sites, as there were significant differences between the treatments at the Hama site, the highest value for this trait when treated was more than the fertilizer recommendation of 45%, and there was no significant difference between the treatments at the Jub Ramla site. Ginning rate The differences between the experimental treatments were significant in the Hama site, where the highest ginning rate was 43.77%, and as for the the Jub Ramla site, there were no significant differences for experimental treatments in this trait

Key words: fertilization efficiency, technological characters, ginning rate, micronaire.

Full paper in Arabic: pdf

Bawan Abdalrahman^(1)*, Bahzad Mustafa⁽¹⁾, Sarwar Sadq⁽¹⁾ and Karzan Ahmed⁽¹⁾

(1) Animal Sciences Department-College of Agricultural Engineering Sciences of Sulaimani University, Sulaimani-Kurdistan region of Iraq.

(*Corresponding author:  Dr. Bawan abdalrahman E-mail: Bawan.abdalrahman@univsul.edu.iq)

Received: 12/02/ 2021                   Accepted: 18/03/ 2021

Abstract

Vitamins and trace elements have an essential role in animal feeding and vitality, and despite their scarcity in animals and humans, their ratio varies according to disease and physiological circumstances. In the current experiment, 50 infested goats with external parasites (ticks, lice, and mixed infestation) and 50 control goats were examined. The huge load sites of the louse were chest and shoulders, while ticks were ound around the ear of infected goats. Females of both ectoparasites; tick and louse were widely seen on the infested goat males male. The vitamin B12 level was reduced in all infested goats (mixed, tick and lice) by 183.08±1.03pg/dl, 184.06±3.63pg/dl, and 187.91±2.12pg/dl, respectively, and showed significant differences at p≤0.05 level when compared to the control goats, however, there were no significant differences among them (mixed, tick and lice). With regard to iron levels, mixed infestation, tick, and lice-infested goats show a decrease in their levels; 45.34±5.23µg/dl, 61.27±8.22µg/dl and 67.31±7.38µg/dl respectively, with the presence of significant differences at P˂0.05 level versus control goat, also mixed infestation has significant differences with lice infestation at P˂0.05 level. The present result reveals that vitamin B12 and iron levels are reduced either as primary or secondary effects of these ectoparasites.    

Keywords: Ectoparasites, Vitamin B₁₂, Iron, Local Goat.

Full paper in Arabic: pdf

Elsayed E.M. Elnagarabi ^{*(1 )} and Ghada A.B.E. Tarab⁽²⁾

(1) Department of Agricultural Economics, Faculty of Agricultural Sciences, University of Gezira, Wad Medani, Sudan.

(2) Elgunid Scheme, Gezira State, Sudan.

(*Corresponding author: Elsayed Elsir Mustafa Elnagarabi E-mail: elsayedelsir218@gmail.com  )

Received: 4/04/ 2021                   Accepted: 26/05/ 2021

Abstract

The main objective of this paper was to estimate Cobb-Douglas production function and supply response function of sugarcane for Elguneid Scheme during the period1997-2017 The paper utilized time-series data obtained from the scheme’s statistics reports and publications and depended on quantitative analysis. Results revealed that irrigation, labour, fertilizer, pesticides and cultivated areas affected sugarcane production. The coefficient of determination R² was 0.99% implies that there is highly positive relationship between production and the above variables. The supply response in the long run is inelastic. The paper recommends vertical and horizontal expansion of sugarcane production, introduction of smart technologies and adoption of good quality sugarcane varieties policies for sugarcane production and productivity.

Keywords:Cobb-Douglas production functionsupply response function  time series data, vertical and horizontal expansion, smart technologies.

Full paper in Arabic: pdf

Abeer Ghanem⁽¹⁾  and Walid Naffaa⁽¹⁾*

(1) Damascus University, Faculty of Agriculture, Department of Plant Protection, Damascus,

(*Corresponding author: Dr. Walid Naffaa, E-mail: walid1851966@yahoo.com)

Received: 16/ 09/ 2021                   Accepted: 7/12/ 2021

Abstract

This study was carried out in Kom Al-Hasa nursery in Sweida governorate. The aims of this study were: (i) determining the primary inoculum source of Fusarium solani, the cause of pistachio seedling death, (ii) testing the effectiveness of some chemical and biological control methods. The results showed that the pistachio seeds are the main source of infection, where the disease incidence was 42.86% when using unsterilized seeds obtained from the nursery, while there weren’t any infected plants in all treatments which not subjected to artificial infection. The infection by F. solani significantly reduced the average of plant height, vegetative weight and root weight compared to the control under artificial infection conditions. On the other hand, the efficacy of pistachio seed treatment with Carbendazim and Thiophanate – methyl (Topsin) fungicides and spore suspension of Trichoderma harzianum in reducing the disease incidence was 83.71%, 45.69% and 38.89% respectively. Treatment with Trichoderma and Carbenazim significantly increased the studied growth parameters, while treatment with Thiophanate – methyl did not have any positive effect on plant growth.

Key words: Fusarium solani, pistachio, nurseries, inoculum source, control.

Full paper in Arabic: pdf