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<i>Nigella sativa</i> L. seeds are widely used in Sudan as a spice, food preservative, and medicine. Sudan does not grow the plant. The study aimed to compare the chemical profile and antibacterial activity of fixed and essential oils of <i>N. sativa</i> from Ethiopian and Indian seeds and the oil offered by Attarin in the local market. A Soxhlet device extracted fixed oils and hydrodistillation to obtain essential oils and analysed their oil profile using GC-MS. Disk diffusion was used to test antimicrobial activity. The fixed oil of Ethiopian (EFO) and Indian (IFO) seeds contained ten components, with linoleic acid (50.12% in EFO and 57.69% in IFO) being the most abundant. Ethiopian seeds were used to extract the essential oil. 51.96% of the oil was hydrogenated monoterpenes. The main chemicals were p-cymene (36.76%) and thymoquinone (18.70%). There were fixed and essential oils in the Attarin oil sample. The main component was linoleic acid (14.61%), followed by p-cymene (13.85%). The maximum antibacterial activity (MIC 6.25 µg/disc) was seen in both fixed and liquid oil samples against Escherichia coli and Pseudomonas aeruginosa. The best anti-<i>P. aeruginosa</i> action was attarin oil (MIC 12.5 µg/disc). Finally, the Sudanese market needs to standardise <i>N. sativa</i> seeds and oil.

A study was carried out on bacteria species associated with laboratory and locally-produced samples of Kunun aya. Dried Cyperus esculentus nuts were washed in three changes of sterile distilled water, further soaked in warm water for a period of 18 hours and blended into a fine paste. The paste was filtered with the aid of muslin cloth. The filtrate was simmered for a period of 15mins in order to concentrate the produce. Local spices were added to the resultant produce in order to improve on the taste. The produce was finally packaged into sachets and then refrigerated. Samples of locally produced Kunun aya was purchased from the market. Serial dilution was carried out on both laboratory and locallyproduced samples of Kunun aya and incubated at 37 0 C for the isolation of bacterial species. The products were also subjected to proximate analysis. Six bacterial species were isolated from the products. Least number of bacteria were isolated from the laboratory product as compared to the locally produced samples. The product contained essential nutrients that could also aid microbial growth. The ecological parameters recorded were within the ranges that could aid bacterial growth in pure culture. Refrigeration aids prolonged shelf-lives of the products. The use of noncontaminated water in the production of the product together with minimization of handling foods have been advocated to enhance the market value of the product.

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