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Articles by Ahmad Cheikhyoussef
Total Records ( 3 ) for Ahmad Cheikhyoussef
  Natascha Pogori , Ahmad Cheikhyoussef , Yan Xu and Dong Wang
  The aim of the study was to investigate the extracellular lipase production by the fungus, Rhizopus chinensis CCTCC M201021. The biochemical characteristics of this lipase were also identified. The inducing effect of vegetable oils (soybean oil, sunflower oil, sesame oil, rice bran oil and olive oil), fatty acids (palmitic acid, oleic acid, linoleic acid and stearic acid) and surfactants (Tween 80, sodium dodecyl sulphate, gum arabic and Triton X-100) on lipase production by Rhizopus chinensis CCTCC M201021 was investigated. Soybean oil enhanced lipase production by 102% and was the highest among other oils studied. There was no significant effect on lipase production by surfactants at p<0.05. The unsaturated fatty acids, oleic and linoleic acid significantly enhanced the lipase production by 147%. The optimum temperature for lipase activity was 30°C and the optimum pH was 6.0. The enzyme had stability in the pH range of 4.0 to 10.0 for 1 h. The enzyme retained stability of 60% of the maximum at 70 °C after pre-incubation for 1 h. Zn2+ and Cu2+ ions depressed the lipase activity but Mg2+ and Ca2+ ions were found to stimulate the lipase activity. The enzyme had broad substrate specificity towards both p-nitrophenyl esters and triglyceride substrates since it efficiently hydrolyzed long-chain and short-chain fatty acids but greater preference was observed for the long-chain fatty acids. The lipase was able to hydrolyze both the 1, 3-position and the internal position of triolein.
  Martin Shapi , Hina Mu Ashekele and Ahmad Cheikhyoussef
  Research into Indigenous Knowledge System Technology (IKST) has been receiving increasing attention from research institutions and Government Ministries in Namibia during the last five years. Indigenous communities in Namibia possess a rich traditional knowledge expressed in many practices in their communities. This study aims to present and identify general indigenous practices that have potentials for development in four regions in Namibia. These regions were Omaheke, Oshikoto, Omusati and the Kavango. These indigenous technologies covered medical, pharmaceutical, indigenous food, tanning, construction and infrastructure technologies and household equipment of the local. This research article also presents Namibia’s best Indigenous Knowledge System Technology practices as compared to United Nations Educational, Scientific and Cultural Organization (UNESCO) and the Netherlands organisation for international cooperation in higher education (Nuffic) protocols. The comparison shows the potentials of these technologies despite their simplicity and poorly developed structures. The local communities need be educated on the importance of these indigenous technologies. The youth should also be encouraged to learn these knowledge systems to preserve them from being lost with the older generation.
  Hina Mu Ashekele , Werner Embashu and Ahmad Cheikhyoussef
  In recent years there has been increasing recognition by researchers, governments and development agencies That Indigenous Knowledge System (IKS) is one of the sources of knowledge which can be easily understood, accessed and useable to, particularly, people and communities in developing countries. Namibia, as a developing country is no exception in this case. The aim of this study is to present the production processes of oshikundu, a traditional fermented beverage in northern Namibia and to identify the practices that have potential for commercialization. The general IKS best practice protocol of the United Nations Educational Scientific and Cultural Organization and the Netherlands organization for international cooperation (known as Nuffic) will be used to evaluate the production processes that would lend oshikundu for commercialization. The research was carried out in the four “O” northern central regions of Namibia, where the majority of the inhabitants live in rural areas and where they produce and drink oshikundu in the traditional way. The results will be used to draw conclusions, implications and possible applications of how the oshikundu can be processed better and possibly made accessible in modern shops without changing too much its traditional taste.
 
 
 
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