Nagwa B. Elhag*, Hamid A. Dirar and El Rakha B. Babiker


Shade dried meat bearing fat (Summungaya) is a popular food product in the western State of Sudan (Darfur). Meat bearing fat was cut into slices and it was hung on a rope inside a storeroom. Meat slices were left for 9 days to undergo fermentation and drying. At the end of the drying process some of the dried strips were stored hung on the rope and the others were ground, kept in sterilized glass and metal container and stored at room and refrigerator temperature. Samples were subjected to microbiological analysis, which were carried at 3 days intervals for 9 days and monthly for three months. The chemical evaluation was determined after a month and 3 months. Drying of the fresh slices revealed a drastic drop in total viable bacterial count (TVBC), coliform, E. coli, and moisture content, while Staphylococci sp. and Salmonella were not detected. After 3 months drying, the TVBC of the hung strips increased from 5.75x104 to 4.25x105cfu/g and moulds from 1.53x103 to 7.20x104cfu/g as moisture decreased from 8.7% to 4%, however yeasts almost remained constant. The TVBC (5.75x104cfu/g), yeasts (2.00x103cfu/g) and moulds (1.53x103cfu/g) for glass container samples remained constant at both storage temperatures. With respect to metal container samples the TVBC increased from 5.75x104cfu/g to 6.20x105cfu/g, yeasts and moulds remained constant at level of 2.50x103 and 2.20x103cfu/g respectively. After one month drying protein, ash and fat content increased. After 3 months drying the product showed slight changes in protein, fat and ash content. The dominant bacteria were identified as Bacillus sp., yeasts as Candida edax and Candida graminis and moulds as Rhizopus nigricans and Apergillus niger. Mycotoxin B2 content (5.8ppb) found in hung strips was less than the permissible level of SSMO. This findings revealed that the production of Sumungaya should be under more hygienic condition. The presence of metabolic compounds from these moulds and their interaction with pathogenic bacteria may lead to the outbreak of food-borne illness.

Keywords: Shade-dried meat, Sumungaya, Sermoud, Storage stability, Nutritional value.

[Full Text Article]   [Download Certificate]


Forgot Password  |  Register


Best Paper Awards

European Journal of Biomedical and Pharmaceutical Sciences (EJBPS) will give best paper award in every issue in the form of money along with certificate to promote research activity of scholar.

Best Article of current issue :

Dr. Dhrubo Jyoti Sen

Download Article : Click here

News & Updation


    MAY 2024 Issue has been successfully launched on 1 MAY 2024.

  • EJBPS New Impact Factor

    EJBPS Impact Factor has been Increased to 7.482 for Year 2024.

  • Index Copernicus Value

    EJBPS Received Index Copernicus Value 77.3, due to High Quality Publication in EJBPS at International Level

  • Journal web site support Internet Explorer, Google Chrome, Mozilla Firefox, Opera, Saffari for easy download of article without any trouble.


  • Article Invited for Publication

    Dear Researcher, Article Invited for Publication  in EJBPS coming Issue.


UG/PG/Ph.D Research Publication

Research Scholar of UG/PG/Ph.D can Submit their Research Article/Review Article/Case Study/Short Communication for Publication in EJBPS


Copyright From

Covering Letter

                        Author Instruction