Dr. Hattim Makki Mohamed Makki
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Dr. Hattim Makki Mohamed Makki

Professor
Sudan University of Sciences and Technology, Sudan

Highest Degree
Ph.D. in Food Technology from Vienna University, Austria

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Area of Interest:

Food Science and Technology
100%
Food Technology
62%
Protein Biochemistry
90%
Food Analysis
75%
Food Quality
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
14
Abstracts
0

Selected Publications

  1. Alqahtan, N.K., H.M.M. Makki, H.A.M. Mohamed, T.M.M. Alnemr and W.A. Al-Senaien et al., 2022. The potential of using bisr date powder as a novel ingredient in beef burgers: The effect on chemical composition, cooking properties, microbial analysis, and organoleptic properties. Sustainability, Vol. 14. 10.3390/su142114143.
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  2. Alqahtan, N.K., H.M.M. Makki, H.A.M. Mohamed, D.O.M. Ali and W.A. Al-Senaien, 2022. Processing and quality evaluations of a date-strawberry mixed jam for young children. Pak. J. Nutr., 21: 47-52.
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  3. Ali, D.O.M., A.H.R. Ahmed, E.B. Babikir, N.K. Alqahtani and H.M.M. Makki, 2021. Effects of storage on the quality characteristics of guava (Psidium guajava L.) Fruit concentrates. Pak. J. Nutr., 20: 70-75.
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  4. Makki, H.M.M., M.M.A. Alemam and D.O.M. Ali, 2019. Effects of natural and artificial drying methods on the nutritional value and functional properties of vegetables grown in Sudan. Pak. J. Nutr., 18: 800-804.
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  5. Makki, H. and E. Berghofer, 2016. Production of drum dried ready-to-serve Sorghum [Sorghum biocolor (L) Moench]-white bean (Phaseolus vulgaris) instant infants food. J. Food Process. Technol., Vol. 7. 10.4172/2157-7110.C1.047.
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  6. Elmussaad, K.O., E.A. Omer, H.M. Makki and Y. Baiomi, 2015. Design, construction and testing of a hot water food dryer. SUST J. Agric. Vet., 16: 85-94.
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  7. Makki, H.M.M., 2012. Production of protein concentrates and maltodextrin from sorghum by using alpha-amylase enzyme. J. Humanities, 12: 210-218.
  8. Mohammed, M.A.E., H.M.M. Makki and A.E.M.I. Mustafa, 2011. Production of cereal-based infant food from sorghum [Sorghum bicolor (L) Moench] and pigeon pea (Cajanus cajan). Pak. J. Nutr., 10: 910-913.
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  9. Mohammed, M.A.E.R., H.M.M. Makki and A.E.M.I. Mustafa, 2009. Effect of cooking and drum drying on the nutritive value of sorghum-pigeon pea composite flour. Pak. J. Nutr., 8: 988-992.
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  10. Mohammed, M.A.E., H.M.M. Makki and A.E.M.I. Mustafa, 2007. Nutritional features of Feterita sorghum (Sorghum bicolor (L.) Moench) flour supplemented with Pigeon pea (Cajanus cajan) flour. J. Food Sci. Technol., 2: 74-85.
  11. Makki, H. and E. Berghofer, 2007. Effect of extrusion cooking on amino acids composition, protein score and net protein value of Feterita sorghum-white bean composite flour. J. Food Sci. Technol., 2: 126-134.
  12. Makki, H. and E. Berghofer, 2006. Effect of drum drying on amino acids profile, protein score and net protein value of Feterita sorghum-white bean composite flour. J. Food Sci. Technol., 1: 8-15.
  13. Makki, H. and E. Berghofer, 2006. A note on supplementation of Feterita sorghum flour with white bean flour and its effect on sorghum protein quality. J. Agric. Sci., 14: 486-492.
  14. Khidir, T.E. and H. Makki, 1995. Processing and quality characteristics of mango yoghurt. J. Agric. Sci., 2: 156-162.
  15. Makki, H., M. Safwat and M.K. Mohamed, 1994. Evaluation of sweet potato varieties. 1. Studies on sweet potato protein isolate. J. Agric. Sci., 2: 57-66.
  16. Makki, H., A.Y. Abdel-Rahman, M.K.M. Khalil and M.S. Mohamed, 1986. Chemical composition of Egyptian sweet potatoes. Food Chem., 20: 39-44.
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