Quality and Microbial Analysis of Local Salted-Fermented Paste Product (Terkin)

The study was conducted to determine the nutritive values (crude protein, crude fiber, ether extract, moisture, dry matter, ash and nitrogen free extract) of commercial Terkin paste product which was collected from Jebel Al-aulia area (Khartoum State, 45Km south of Khartoum) and Wadi Halfa Town (lied in Sudanese-Egyptian border, North of Sudan) and to investigate the total bacterial count and pH level in order to ensure the hygienic situation of two products, using a Sudanese Standards and Metrology Organization (SSMO), SDS 3767/2007 standards. The results of this study revealed highly significant differences (p > 0.01) in crude protein 24.0% and 30.7%, ether extract 6.3% and 11.8%, moisture 56.4% and 39.2%, dry matter 43.6% and 60.8% and ash 13.2% and 19.1% for Jebel Al-aulia and Wadi Halfa Terkin product, respectively. The study recorded also no significant differences in crude fibre 1.5% and 1.2% and nitrogen free extracts 3.1% and 3.4% for Jebel Al-aulia and Wadi Halfa Terkin product respectively. It could be concluded that the findings of microbial analysis of studied products, the Jebel Al-aulia Terkin showed a lower level of total bacterial count (3.5×105 CFU/g) than Wadi Halfa Terkin product (6.2×105 CFU/g and pH level of studied products had recorded a higher level (7.2) in Terkin of Jebel Al-aulia than Wadi Halfa Terkin product (6.7).