Dr. Isam Ali Mohamed Ahmed

Associate Professor
University of Khartoum, Sudan

Highest Degree
PostDoc Fellow in Microbial Biotechnology from Tottory University, Japan

My URL
https://livedna.org/249.11149

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Biography

Isam A. Mohamed Ahmed is an associate professor at the Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Sudan. During his undergraduate study Dr. Mohamed Ahmed was among the top 1% of his class. He obtained several prizes those were the University of Khartoum prize, Arab Organization of Agricultural Development prize and the Arab Authority for Agricultural Investment and Development prize as a best student in the field of Biochemistry and Food Science. Us postgraduate Dr. Mohamed Ahmed also obtained the Japanese Government Scholarship for Foreign Student (M.Sc. and Ph.D. Scholarships). He also obtained the Japanese Society for the Promotion of Science Fellowship for Foreign Researchers (JSPS Fellowship). Dr. Mohamed Ahmed has over 80 papers published in international journals. He is an internationally recognized scientist in the area of Food Science and Microbial Biotechnology. Dr. Mohamed Ahmed won the African Union -The World Academy of Sciences (AU-TWAS) national prize for young scientist from developing country in the field of Basic Science, Technology and Innovation. Dr Mohamed Ahmed is member of several agricultural societies and he work as potential reviewer of many international journals such as Food Chemistry, Process Biochemistry, International Food Research Journal, Biochemical Engineering Journal, Journal of Food Science and Food Science and Nutrition.

Area of Interest:

Food Science and Technology
Protein Purification
Biotechnology
Metabolism
Enzymology

Selected Publications

  1. Nour, A.A.M., I.A.M. Ahmed, E.E. Babiker, M.A.E.M. Ibrahim and W.A.M. Ahmed, 2015. Effect of supplementation and processing on amino acids composition and their chemical scores of pearl millet flour. Am. J. Food Sci. Health, 1: 86-91.

  2. Nour, A.A.M., I.A.M. Ahmed, E.E. Babiker and M.A. Ibrahim, 2015. Effect of supplementation and cooking on in vitro protein digestibility and anti-nutrients of pearl millet flour. Am. J. Food Sci. Health, 1: 69-75.
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  3. Nada, A.F., N.E.A. Kheri and I.A. Mohamed, 2015. Development of weaning food from wheat flour supplemented with defatted sesame flour. Innovative Rom. Food Biotechnol., 16: 9-20.
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  4. Mutwali, N.I.A., A.A. Mustafa, Y.S. Gorafi and I.A.M. Ahmed, 2015. Effect of environment and genotypes on the physicochemical quality of the grains of newly developed wheat inbred lines. Food Sci. Nutr., .

  5. Gasim, S., S.A. Hamad, A. Abdelmula and I.A.M. Ahmed, 2015. Yield and quality attributes of faba bean inbred lines grown under marginal environmental conditions of Sudan. Food Sci. Nutr., 10.1002/fsn3.245.
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  6. Elyas, Y.Y., N.M. Yousif and I.A.M. Ahmed, 2015. Screening of lactic acid bacteria from sudanese fermented foods for bacteriocin production. J. Microbiol. Biotechnol. Food Sci., 4: 373-378.

  7. El Hag, I.M.N., S.O. Ahmed, I.A.M. Ahmed, M.M. Eltayeb and E.E. Babiker, 2015. Effect of processing methods on chemical and amino acid composition of two winter sorghum cultivars. Innovative Rom. Food Biotechnol., .

  8. Altahir, M.O.E., E.A. Elgasim and I.A.M. Ahmed, 2015. Ripening of Sudanese braided (Muddaffara) cheese manufactured with raw or pasteurized milk: Effect of heat treatment and salt concentration on organoleptic properties. Ann. Food Sci. Technol., 16: 70-77.

  9. Altahir, M.O.E., E.A. Elgasim and I.A.M. Ahmed, 2015. Ripening of Sudanese braided (Muddaffara) cheese manufactured with raw or pasteurized milk: Effect of heat treatment and salt concentration on free amino acids composition. Turk. J. Agric. Food Sci. Technol., 3: 9-16.

  10. Ahmed, I.A.M., M.E. Eltayeb, N. Mori, J. Arima, H. Tanaka, T. Taniguchi and N. Yamanaka, 2015. Proteomic analysis of homocholine catabolic pathway in Pseudomonas sp. strain A9. Process Biochem., 10.1016/j.procbio.2015.07.001.
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  11. Abd Elmaged, H.A.B., Y.Y.A. Elyas, N.M.E. Yousif and I.A.M. Ahmed, 2015. Technological properties of lactic acid bacteria (LAB) isolated from various Sudanese fermented foods. J. Res. Appl. Sci., 2: 88-100.

  12. Tajalsir, A.E., A.S. Ebraheem, A.M. Abdallah, F.J. Khider and I.A.M. Ahmed, 2014. Partial purification of milk-clotting enzyme from the seeds of moringa oleifera. J. Microbiol. Biotechnol. Food Sci., 4: 58-62.

  13. Sokrab, A.M., I.A.M. Ahmed and E.E. Babiker, 2014. Effect of fermentation on antinutrients and total and extractable minerals of high and low phytate corn genotypes. J. Food Sci. Technol., 51: 2608-2615.
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  14. Saeed, R.M., Y.Y.A. Elyas, N.M.E. Yousif, M.M. Eltayeb and I.A.M. Ahmed, 2014. Incidence of antibiotic resistance of lactic acid bacteria (LAB) isolated from various sudanese fermented foods. J. Food Nutr. Disorder, Vol. 3. 10.4172/2324-9323.1000161.
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  15. Nour, A.A.M., I.A.M. Ahmed and E.E. Babiker, 2014. Effect of cooking and/or supplementation on chemical composition and sensory characteristics of pearl millet flour. J. Food Nutr. Disorder, Vol. 3. .
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  16. Mohamed, R.M.A., A.S.M. Fageer, M.M. Eltayeb and I.A.M. Ahmed, 2014. Chemical composition, antioxidant capacity and mineral extractability of Sudanese date palm (Phoenix dactylifera L.) fruits. Food Sci. Nutr., 2: 478-489.
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  17. Makawi, A.B., H.A. Hassan, M.I. Mahmood, M.M. Eltayeb and I.A.M. Ahmed, 2014. Optimizing the bread formulation of Sudanese wheat cultivars. Int. J. Innovation Appl. Stud., 5: 316-326.

  18. Hamad, S.A., A.H.R. Ahmed and I.A.M. Ahmed, 2014. Effect of production location and addition of guar gum on the quality of a sudanese wheat cultivar for bread making. Int. J. Innovation Appl. Stud., 7: 317-328.

  19. Elsamani, M.O., S.S. Habbani, E.E. Babiker and I.A.M. Ahmed, 2014. Biochemical, microbial and sensory evaluation of white soft cheese made from cow and lupin milk. LWT-Food Sci. Technol., 59: 553-559.
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  20. Elsamani, M.O. and I.A.M. Ahmed, 2014. Physicochemical characteristics and organoleptic properties of peanuts milk-based yoghurt fortified with skimmed milk powder. J. Res. Appl. Sci., 1: 68-72.

  21. Azhari, A.M., M.S. Awad, A.M. Isam and E.B. Elfadil, 2014. Supplementation and cooking of pearl millet: Changes in anti-nutrients and total minerals content and extractability. Innovative Rom. Food Biotechnol., 15: 9-22.

  22. Altahir, M.O., I.A.M. Ahmed, S.H. Al Siddig and M.E. Okasha, 2014. Effect of partial substitution of soy milk on the chemical composition and organoleptic attributes of yoghurt. OIU. J. Agric. Sci., 2: 70-81.

  23. Altahir, M.O., E.A. Elgasim and I.A.M. Ahmed, 2014. Ripening of Sudanese braided (muddaffara) cheese manufactured from raw or pasteurized milk: Effect of heat treatment and salt concentration on the physicochemical properties. Int. J. Food Sci., Vol. 2014. 10.1155/2014/698263.
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  24. Ahmed, I.A.M., M.M. Eltayeb, J. Arima, N. Mori, N. Yamanaka, and T. Taniguchi, 2014. Screening for enzymatic activities in the degradation pathway of homocholine by soil microorganisms. Aust. J. Basic Appl. Sci., 8: 222-233.

  25. Ahmed, I.A.M., A. Maimaiti, N. Mori, N. Yamanaka and T. Taniguchi, 2014. Simultaneous determination of β-alanine betaine and trimethylamine in bacterial culture and plant samples by capillary electrophoresis. J. Anal. Sci. Technol., Vol. 5. 10.1186/s40543-014-0038-x.
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  26. Makawi, A.B., M.I. Mahmood, H.A.R. Hassan and I.A.M. Ahmed, 2013. Grains quality characteristics of local wheat (triticum aestivum) cultivars grown at Khartoum state, Sudan. Int. J. Life Sci., 7: 12-16.
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  27. Makawi, A.B., A.I. Mustafa and I.A.M. Ahmed, 2013. Characterization and improvement of flour of three Sudanese wheat cultivars for flat bread making. Sci. Res. Rep., 1: 1-10.

  28. Eltayeb, M.M., I.A.M. Ahmed, J. Arima and N. Mori, 2013. Identification of residues essential for the activity and substrate affinity of l-carnitine dehydrogenase. Mol. Biotechnol., 55: 268-276.
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  29. ElHag, M.E., I.A.M. Ahmed, M.M. Eltayeb and E.E. Babiker, 2013. Effect of fermentation and/or cooking on protein fractions and sensory characteristics of sorghum supplemented with groundnut flour. J. Agric. Technol., 9: 1955-1971.
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  30. El Hag, I.M.N., I.A.M. Ahmed, S.O. Ahmed, M.M. Eltayeb and E.E. Babiker, 2013. Effect of processing methods on ant nutritional factors, protein digestibility and minerals extractability of winter sorghum cultivars. Aust. J. Basic Appl. Sci., 7: 229-237.

  31. Abubaker, B.M., A.I. Mustafa and I.A.M. Ahmed, 2013. Characterization and improvement of flours of three Sudanese wheat cultivars for loaf bread making. Innovative Rom. Food Biotechnol., 13: 30-44.

  32. Sokrab, A.M., I.A.M. Ahmed and E.E. Babiker, 2012. Effect of malting and fermentation on antinutrients and total and extractable minerals of high and low phytate corn genotypes. Int. J. Food Sci. and Technol., 47: 1037-1043.
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  33. Sokrab, A.M., I.A.M. Ahmed and E.E. Babiker, 2012. Effect of germination on antinutrients and total and extractable minerals of high and low phytate corn genotypes. J. Saudi Soc. Agric. Sci., 11: 123-128.

  34. Mohamed, F.A., E.E. Babiker, I.A.M. Ahmed and S.O. Ahmed, 2012. Nutritional and functional characterization of defatted seed cake flour of two Sudanese groundnut (Arachis hypogaea) cultivars. Int. Food Res. J., 19: 629-637.

  35. Ahmed, S.H., I.A.M. Ahmed, M.M. Eltayeb, S.O. Ahmed, Faridullah and E.E. Babiker, 2012. Effect of sodium chloride concentration on the functional properties of selected legumes flour. Afr. J. Food Agric. Nutr. Dev., 12: 6700-6714.

  36. Sokrab, A.M., I.A.M. Ahmed and E.E. Babiker, 2011. Effect of genotype on chemical composition, total energy, antinutrients, and total and extractable minerals of corn. Int. J. Agric. Res. Rev., 1: 38-43.

  37. Musa, E.M., E.A.E. Elsheikh, I.A.M. Ahmed and E.E. Babiker, 2011. Intercropping sorghum (Sorghum bicolor L.) and cowpea (Vigna unguiculata L.): Effect of Bradyrhizobium inoculation and minerals fertilization on physical and chemical quality of sorghum seeds. Electron. J. Environ. Agric. Food Chem., 10: 3064-3075.

  38. Musa, E.M., E.A.E. Elsheikh, I.A.M. Ahmed and E.E. Babiker, 2011. Intercropping sorghum (Sorghum bicolor L.) and cowpea (Vigna unguiculata L.): Effect of Bradyrhizobium inoculation and fertilization on physical and chemical quality of cowpea seeds. Front. Agric. China, 5: 543-551.

  39. Musa, E.M., E.A.E. Elsheikh, I.A.M. Ahmed and E.E. Babiker, 2011. Intercropping sorghum (Sorghum bicolor L.) and cowpea (Vigna unguiculata L.): Effect of Bradyrhizobium inoculation and fertilization on minerals composition of cowpea seeds. Int. J. Agric. Res. Rev., 1: 138-146.

  40. Musa, E.M., E.A. Elsheikh, I.A.M. Ahmed and E.E. Babiker, 2011. Intercropping sorghum (Sorghum bicolor L.) and cowpea (Vigna unguiculata L.): Effect of Bradyrhizobium inoculation and fertilization on minerals composition of sorghum seeds. ISRN Agron., Vol. 2012. 10.5402/2012/356183.
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  41. Mohamed, E.A., N.A. Ali, H.A. Ahmed, I.A.M. Ahmed and E.E. Babiker, 2011. Effect of refrigeration process on antinutrients and HCl extractability of calcium, phosphorus and iron during processing and storage of two millet cultivars. Innovative Rom. Food Biotechnol., 8: 13-21.
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  42. Mohamed, E.A., I.A.M. Ahmed and E.E. Babiker, 2011. Preservation of millet flour by refrigeration: Changes in total protein and amino acids composition during storage. Int. Scholarly Sci. Res. Innovation, 5: 11-14.
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  43. El-Jasser, A.S.H., S.E.B. Ahmed, I.A.M. Ahmed and E.E. Babiker, 2011. Nutritional evaluation of amino acids as influenced by cooking of some Saudi traditional diets. Aust. J. Basic Appl. Sci., 5: 322-330.

  44. El-Jasser, A.S., S.E.B. Ahmed, I.A.M. Ahmed and E.E. Babiker, 2011. Chemical composition and minerals content as influenced by cooking of some Saudi traditional diets. Adv. J. Food Sci. Technol., 3: 77-82.
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  45. Eissa, E.A., A.E.A. Yagoub, E.E. Babiker and I.A.M. Ahmed, 2011. Physicochemical, microbiological and sensory characteristics of yoghurt produced from camel milk during storage. Electron. J. Environ. Agric. Food Chem., 10: 2305-2313.
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  46. Ahmed, S.H., N.A. Ali, E.A. Mohamed, I.A.M. Ahmed and E.E. Babiker, 2011. Changes in functional properties of proteins by transglutaminase cross linking: A case study with legumes proteins. Electron. J. Environ. Agric. Food Chem., 10: 2180-2189.

  47. Ahmed, S.H., I.A.M. Ahmed, M.M. Eltayeb, S.O. Ahmed and E.E. Babiker, 2011. Functional properties of selected legumes flours as influenced by pH. J. Agric. Technol., 7: 1291-1302.
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  48. Ahmed, A.B., E.E. Babiker, N. Mori and I.A.M. Ahmed, 2011. Hydrolysis of ovine and caprine caseins by enzymatic extract from Solanum dubium seeds. Aust. J. Basic Appl. Sci., 5: 331-336.

  49. Abdelseed, B.H., A.H. Abdalla, A.Y.A. El-Gasim, I.A.M. Ahmed and E.E. Babiker, 2011. Some nutritional attributes of selected newly developed lines of sorghum (Sorghum bicolor) after fermentation. J. Agric. Sci. Technol., 13: 399-409.
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  50. Salma, H.A., A.A. Nahid, A.M. ElShazali, A.M.A. Isam and E.B. Elfadil, 2010. Changes in the functional properties as a function of NaCl concentration of legumes protein isolate by transglutaminase cross linking. Int. Food Res. J., 17: 817-824.

  51. Osman, N.M., I.A.M. Ahmed and E.E. Babiker, 2010. Fermentation and cooking of sicklepod (Cassia obtusifolia) leaves: Changes in chemical and amino acid composition, antinutrients and protein fractions and digestibility. Int. J. Food Sci. Technol., 45: 124-132.
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  52. Nuha, M.O., A.M.A. Isam and E.B. Elfadil, 2010. Chemical composition, antinutrients and extractable minerals of sicklepod (cassia obtusifolia) leaves as influenced by fermentation and cooking. Int. Food Res. J., 17: 775-785.

  53. Nour, M., A. Azharri, I.A.M. Ahmed, E.E. Babiker and A.E.A. Yagoub, 2010. Investigations on winter season Sudanese sorghum cultivars: Effect of sprouting on the nutritional value. Int. J. Food Sci. Technol., 45: 884-890.
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  54. Mohammed, N.A., I.A.M. Ahmed and E.E. Babiker, 2010. Nutritional evaluation of sorghum flour (Sorghum bicolor L. Moench) during processing of injera. Int. J. Biol. Life Sci., 6: 35-39.
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  55. Mohamed, M.A., I.A.M. Ahmed, E.E. Babiker and A.E.A. Yagoub, 2010. Polymerization of sorghum protein digests by transglutaminase: Changes in structure and functional properties. Agric. Biol. J. North Am., 1: 47-55.

  56. Mohamed, E.S.A., N.A. Ali, S.H. Ahmed, I.A.M. Ahmed and E.E. Babiker, 2010. Effect of radiation process on antinutrients and HCl extractability of calcium, phosphorus and iron during processing and storage. Radiat. Phys. Chem., 79: 791-796.
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  57. Mohamed, E.A., N.A. Ali, S.H.A. Ahmed, I.A.M. Ahmed and E.E. Babiker, 2010. Irradiation and refrigeration of millet flour: Changes in chemical composition and energy during processing and storage. Life Sci. Int. J., 4: 1334-1342.

  58. Mohamed, E.A., I.A.M. Ahmed, A.E.A. Yagoub and E.E. Babiker, 2010. Effects of radiation process on total protein and amino acids composition of raw and processed pearl millet flour during storage. Int. J. Food Sci. Technol., 45: 906-912.
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  59. Mohamed, E.A., Ahmed, I.A.M. and E.E. Babiker, 2010. Preservation of millet flour by refrigeration: Changes in antinutrients, protein digestibility and sensory quality during processing and storage. Res. J. Agric. Biol. Sci., 6: 411-416.
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  60. Eissa, E.A., I.M. Ahmed, A.E.A. Yagoub and E.E. Babiker, 2010. Physicochemical, microbiological and sensory characteristics of yoghurt produced from goat milk. Livestock Res. Rural Dev., Vol. 22. .
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  61. Ali, N.A., S.H. Ahmed, E.A. Mohamed, I.A.M. Ahmed and E.E. Babiker, 2010. Changes in functional properties by transglutaminase cross linking as a function of pH of legumes protein isolate. Innovative Rom. Food Biotechnol., 7: 12-20.
    Direct Link  |  

  62. Ali, N.A., S.H. Ahmed, E.A. Mohamed and I.A.M. Ahmed, 2010. Effect of transglutaminase cross linking on the functional properties as a function of NaCl concentration of legumes protein isolate. Int. J. Biol. Life Sci., 7: 8-12.
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  63. Ahmed, I.A.M., J. Arima, T. Ichiyanagi, E. Sakuno and N. Mori, 2010. Isolation and characterization of homocholine-degrading Pseudomonas sp. strains A9 and B9b. World J. Microbiol. Biotechnol., 26: 1455-1464.
    CrossRef  |  Direct Link  |  

  64. Ahmed, I.A.M., E.E. Babiker and N. Mori, 2010. pH stability and influence of salts on activity of a milk-clotting enzyme from Solanum dubium seeds and its enzymatic action on bovine caseins. LWT-Food Sci. Technol., 43: 759-764.
    CrossRef  |  Direct Link  |  

  65. Abdelhaleem, W.H., A.H.E. Tinay, I.A.M. Ahmed and E.E. Babiker, 2010. Effect of fermentation, malt-pretreatment and cooking on protein content and fractions of sorghum cultivars. Life Sci. Int. J., 4: 1378-1385.

  66. Abdel-Razig, G.A., I.A.M. Ahmed, E.E. Babiker and A.E.A. Yagoub, 2010. Effect of addition of separan at different concentrations as a flocculants on quality of sugar cane juice. Int. J. Biol. Life Sci., 6: 88-91.

  67. Abdallah, E.A., E.E. Babiker, A.A. Yagoub and A.M. Isam, 2010. Content of anti-nutrients and in vitro protein digestibility of sorghum-based kisra bread: Effect of fortification with wheat and pigeon pea seed flour. Life Sci. Int. J., 4: 1356-1360.

  68. Faridullah, A.A., M.I. Uddin, H. Sher and I.A.M. Ahmed, 2009. Comparison of different cultivars of sorghum for green fodder, dry matter and some other morphological characters. Bangladesh J. Environ. Sci., 16: 109-115.

  69. Ali, M.A., A.H.E. Tinay, I.A.M. Ahmed and E.E. Babiker, 2009. Supplementation of pearl millet with soybean: Changes in protein digestibility, amino acid composition and sensory quality during processing. Electron. J. Environ. Agric. Food Chem., 8: 1068-1076.

  70. Ali, M.A., A.H.E. Tinay, I.A. Mohamed and E.E. Babiker, 2009. Supplementation and cooking of pearl millet: Changes in protein fractions and sensory quality. World J. Dairy Food Sci., 4: 41-45.

  71. Ahmed, I.A.M., J. Arima, T. Ichiyanagi, E. Sakuno and N. Mori, 2009. Utilization of 3-N-trimethylamino-1-propanol by Rhodococcus sp. strain A4 isolated from natural soil. Int. J. Biol. Biomol. Agric. Food Biotechnol. Eng., 3: 166-171.
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  72. Ahmed, I.A.M., J. Arima, T. Ichiyanagi, E. Sakuno and N. Mori, 2009. Physiological Characterization of homocholine degrading Rhodococcus species isolated from natural soil. Life Sci. Int. J., 3: 1047-1052.

  73. Ahmed, I.A.M., J. Arima, T. Ichiyanagi, E. Sakuno and N. Mori, 2009. Isolation and characterization of homocholine degrading Pseudomonas sp. strain B1. Life Sci. Int. J., 3: 1016-1022.

  74. Ahmed, I.A.M., J. Arima, T. Ichiyanagi, E. Sakuno and N. Mori, 2009. Isolation and characterization of 3-N-trimethylamino-1-propanol-degrading Rhodococcus sp. strain A2. FEMS Microbiol. Lett., 296: 219-225.
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  75. Ahmed, I.A.M., J. Arima, T. Ichiyanagi, E. Sakuno and N. Mori, 2009. Isolation and characterization of 3-N-trimethylamino-1-propanol degrading Arthrobacter sp. strain E5. Res. J. Microbiol., 4: 49-58.
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  76. Ahmed, I.A.M., I. Morishima, E.E. Babiker and N. Mori, 2009. Dubiumin, a chymotrypsin-like serine protease from the seeds of Solanum dubium Fresen. Phytochemistry, 70: 483-491.
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  77. Babiker, E.E., I.A.M. Ahmed, S.A. Mahgoub and S.M.A. Rahaman, 2006. Composition, total protein structure and physicochemical properties of meals prepared from sunflower (Helianthus annuus L.) cultivars. J. Food Technol., 4: 22-28.
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  78. Amro, H.B., A.I. Mohamed Ahmed, M. Nuha Osman, M. Mohamed Eltayeb, A. Gammaa Osman and E. Elfadil Babiker, 2006. Effect of processing treatments followed by fermentation on protein content and digestibility of pearl millet (Pennisetum typhoideum) cultivars. Pak. J. Nutr., 5: 86-89.
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  79. Osman, N.M., A.B. Hassan, M.A.I. Ali and E.E. Babiker, 2005. Effect of autoclaving on solubility and functional properties of chickpea (Cicer areitinum L.) flour as a function of salt concentration. J. Food Technol., 3: 336-341.
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  80. Awada, S.H., H. Abedel, A.B. Hassan, M.I. Ali and E.E. Babiker, 2005. Antinutritional Factors content and availability of Protein, starch and mineral of Maize (Zea mays linnaus) and Lentil (Lens culinaris) As influenced by domestic processing. J. Food Technol., 3: 523-528.
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