النشر العلمي

  • In vitro gas production and predicted metabolizable energy of different parts of some browses in the Gezira State, Sudan

ABSTRACT

Browses are important feeds in the Sudan, especially in the dry seasons with limited information on ME and degradation characteristics to apply modern concepts of ruminant nutrition. Consequently, the proximate analysis, in vitro gas production, fermentation kinetics and predicted ME were studied in different parts of some browses in the Gezira State, Sudan. Proximate analysis varied among parts and browses and CP was highest in B. aegyptica leaves and CF was highest in A. albida leaves. There were high variations in corrected in vitro gas production and fermentation characteristics among browses parts. Degradation p and b were highest in B. aegyptica fruits, a was highest in A. senegal pods and c was highest in A. nilotica early growing leaves. Predicted ME generally varied among parts, browses and equations and was least from proximate analysis. Predicted ME was 1.823-7.027 according to Menke (1988), 1.683 – 10.893 (Aiple, 1982) and 2.67–7.747 (Makkar, 1995) and 1.52-1.76 based on proximate analysis Metabolizable energy predicted according to Makkar (1995) generally varied significantly (P< 0.01) among parts.

 

published in The 1st International Conference on Challenges for Future Agriculture 2018

  • Analysis and Diagnosis of Mammogram for Early Breast Cancer Detection

Abstract

 The goal of this paper was to Analysis -Diagnosis of Mammogram for Early Breast Cancer Detection by using MATLAB version, wavelet toolbox, MATLAB Image Processing Toolbox and GUI toolbox. This code was used to create one window that physician can deal with it by easy way to make a decision, also this window have properties of different image processing used for scientific purposes and training. The result of this program after tested is 61.5%sensitivity and the speed of image analysis and diagnosis in a computer (Pentium 4 -2.40 GHz and 256 of RAM 2.41GHz) was 52 seconds.

published in International Conference on Medical, Biomedical and Pharmaceutical Sciences (Cellular and Molecular Approach) (ICMBPS-2017)

  • عقد المضاربة وتطبيقاتة المصرفية في القانون السوداني(دراسة فقهية مقارنة)

عقد المضاربة وتطبيقاته المصرفية في القانون السوداني (دراسة فقهية مقارنة)

الموضوع رقم (4) مجلة كلية الشريعة، جامعة القرآن الكريم وتأصيل العلوم، السنة الأولى، العدد الثانى، رمضان 1438هـ -يونيو 2017م

- هدفت الدراسة إلى إبراز معرفة صيغة عقد المضاربة المصرفي ومشروعيته، وتطبيقاته المصرفية بغرض تأصيله والوصول للخدمة المصرفية التي يستفاد منها في تنشيط التمويل والتجارة والاستثمار المصرفي.

- وتبدو أهمية الدراسة في أن عقد المضاربة المصرفي يمثل المخرج الشرعي لتوفير السيولة النقدية للأفراد. وتتمثل مشكلة الدراسة في أن انعقاد صيغة عقد المضاربة مبنى على المخاطرة، ولهذا فإن العامل في المضاربة لا يضمن رأس المال، لأن المضارب أمين لا يضمن الإ بالتعدي والتفريط،.

- وافترضت الدراسة عدة فرضيات من بينها: أن حركة التأصيل الشرعي تتواصل وتتطور لصناعة مصرفية متطورة، من بينها عقد المضاربة المصرفية، الذي يمثل الصيغة التمويلية لحل كثير من وسائل التمويل المصرفية في مجالات التجارة والصناعة.

- وتوصلت نتيجة الدراسة إلى عدة نتائج من أهمها: تعد المضاربة من أهم الأدوات الاستثمارية في النظام المالي الإسلامي، والتي يمكن أن تقوم بدور فعال، وهي إحدى صيغ الاستثمار التي شرعها الإسلام وأباحها تيسيرا للناس حتى يستفيد صاحب المال الذي لا يملك القدرة على استثماره من كفاءة العامل الذي يمتلك الخبرة ولا يتوافر لديه المال، فيتحقق نتيجة هذا التعاقد والتعاون بين الطرفين منافع كثيرة.

- وأوصت الدراسة بعدة توصيات من أهمها: تحتاج هذه الصيغة المصرفية إلى دعم إعادة تقه والتي تكاد انعدمت في التطبيق العملي المصرفي السوداني.

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لمزيد من التفصيل راجع مجلة مجلة كلية الشريعة، جامعة القرآن الكريم وتأصيل العلوم، السنة الأولى، العدد الثانى، رمضان 1438هـ -يونيو 2017م ص63 وما بعدها

published in مجلة كلية الشريعة، جامعة القرآن الكريم وتأصيل العلوم، السنة الأولى، العدد الثانى، رمضان 1438هـ -يونيو 2017م ص63 وما بعدها

  • Physiochemical and Sensory Characteristics of Wheat Flour Bread Blends with Sorghum Flour

     Many attempts have been made to increase sorghum substitution in composite sorghum-wheat bread for economic reasons. However, the amount can be substituted up to certain level of sorghum flour. This study aimed to investigate the rheological and chemical properties of Hageen and Tabat sorghum-wheat composite flours as well as the sensory valuation of the breads. The Hageen and Tabat sorghum flours were used to replace 5, 20, 35, and 50%, respectively of wheat flour to use in bread processing. Standard methods were used in this research to determine the rheological and chemical properties. Rheological properties of the dough of both types of bread (Hageen and Tabat) and the control (wheat) were determined. The results indicated that; with sorghum flours increased, wet gluten, dry gluten and gluten index decreased, wet gluten percentage for Tabat blends bread at addition 5, 20, 35 and 50% was 2.5, 2, 2 and 1%, dry gluten was 2, 1.5, 1 and 0.5%, and gluten index was 62, 61, 59 and 55, respectively, while for Hageen blends bread with the same  additions were 2.5, 2, 2and 1% for wet gluten and 3, 1.5, 1 and 0.5% for dry gluten, while was 62, 61, 60 and 59 for gluten index, respectively. Also the falling number of Hageen, Tabat sorghum and wheat composite flours were determined. The falling number of Tabat and Hageen at 50% substitution was 509 and 551, respectively, while control (wheat) was 441. The results of this study indicated that Hageen and Tabat sorghum flours bread higher in protein, fat, fiber and ash content, while lower in carbohydrates content compared to the wheat flour bread. Study also was included determination of minerals contents in the processed bread. The results illustrated that the potassium values was higher in wheat flour bread (246 ml/g). Sodium content of Hageen blends was 583.4, 650, 583, and 616.7 mg/100g, while for Tabat blends was 666.7, 600, 616.7 and 600 mg/100g, at blends 5, 20, 35 and 50%, respectively, calcium content of Hageen bread was  40, 53.4,  53.4  and 46.7 mg/100g and Tabat bread was 53.4 ,50 ,46.7 and 50 mg/100g, respectively as well as potassium content (166.7 , 193.4, 226 and 186 mg/100g) for Tabat bread and  (180, 186.7, 166 and 193.4 mg/100g) for Hageen bread, respectively.Sensory evaluation results revealed great acceptance for bread made from flour blends Tabat and Hageen cultivars and replaced up to 20%, while increasing the level of substitution decrease in all sensory properties.Based on the results, it is recommend using Bottom of Forman improvers such as guar gum or some protein concentrates, which can increase the proportion of sorghum combination higher than 20% sorghum flour.

 

published in International Journal of Agriculture Innovations and Research

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