Skip to main content

Table 3 Effect of watering interval of camels on chemical composition of Gariss in Al-Koma Locality, North Darfur State

From: Chemical composition of Gariss produced from milk of camels with different watering intervals using some traditional containers in Al-Koma Locality, North Darfur State, Sudan

Watering interval of camel

Chemical composition of Gariss

TS (%)

Fat (%)

Protein (%)

Ash (%)

pH

10 days

6.79 ± 0.03

2.37 ± 0.10

1.71 ± 0.05

0.68 ± 0.02

3.77 ± 0.05

14 days

7.91 ± 0.29

2.80 ± 0.11

1.99 ± 0.05

0.67 ± 0.02

3.78 ± 0.04

Significant level

0.011*

0.007**

0.001***

0.788NS

0.906NS

  1. TS total solids
  2. NSNot significant
  3. *Significant at P < 0.05
  4. **Significant at P < 0.01
  5. ***Significant at P < 0.001
Back to article page

Journal of Ethnic Foods

ISSN: 2352-619X

Contact us