النشر العلمي

  • Development of a Simulation Tool for University Course Lectures and Examinations Timetabling

he construction of timetables for universities is an extremely complex problem, where a manual solution requires great efforts. An acceptable solution must satisfy all problem constraints. Various attempts have been made so far for solving the timetabling problem by a computer. In this study a simulation tool is proposed for interactive timetabling of course lectures and examinations at a university. Thus conceptual and computational models have been developed based on SQL Server and Visual Basic. The Interactive tool combines automated timetabling with user interaction was developed. In the creation of lecture or exam timetable a section timeslot and room are selected to put section in it. The tool first check if room and timeslot are available and appropriate, next, it checks all the hard and soft constraints. If the required conditions are right, the tool then put section in timeslot and room and removes section from array of sections, otherwise it put section in array of unassigned sections. The tool was tested by real data from Faculty of Engineering and Technology at the University of Gezira and the tool presented a good results.

published in Gezira Journal of Engineering and Applied Sciences

  • التحقق من انواع البيانات المجردة :مدخل هجين

 في الأونة الأخيرة، أخذت المنتجات البرمجية وظائف حرجة بصورة متزايدة، ونمت بسرعة فائقة وأصبحت كبيرة ومعقدة؛ مما جعل الحاجة إلى الـتأكد من جودتها تزيد بشكل ملحوظ. ويظل التحدي قائما في مجال التحقق من المنتجات البرمجية ذات الحجم والتعقيد؛ إذ حاولت بحوث عديدة حل هذه المشكلة، ولكن محاولاتها باءت بالفشل. وفي هذه الورقة يناقش الباحثين منهجاً هجيناً للتحقق من صحة أنواع البيانات المجردة في مقابل المواصفات البديهية المكتوبة بشكل منهجي مستخدمين ترميزاً يشبة مواصفات التتبع ، ويسمى بالمواصفات البديهية. وهذا المنهج يركز على استخدام تقنيات تحليلية وتجريبية  بطريقة تكميلية تفادياً لعيوب استخدام كل تقنية بشكل منفرد.

published in 16st International Arab Conference On Information Technology (ACIT’ 2015)

  • Verifying Abstract Data Types: A Hybrid Approach

At a time when software products are taking on increasingly critical functions, and are growing
increasingly large and complex, the need to ensure their quality also increases significantly. Yet, despite several
decades of research, the verification of software products of industrial size and complexity remains an
unfulfilled challenge. In this paper, we discuss a hybrid approach to the verification of abstract data types
against axiomatic specifications, which consists in deploying static techniques and dynamic techniques in a
complementary manner, avoiding the drawbacks of each technique used in isolation.

published in (1st International Conference On Computing, Electrical And Electronic Engineering (ICCEEE 2013

  • Effect of Bambara Groundnut Flour (Vigna subterranea (L.) Verde.) Supplementation on Chemical, Physical, Nutritional and Sensory Evaluation of Wheat Bread

Bambara grOlllldnut (Vigna subterrenea (L) Verde) is a major source of vegetable protein in subSaharan
Africa. And the aim of this study was to enhance the nutritional value of wheat bread through the
addition of bambara grOlllldnut flour to wheat fOUf. For this, bambara grOlllldnut seeds were soaked in tap
water, manually decorticated, SlID dried and milled into fine flour. Proximate analysis of flours of de-hulled
bambara grOlllldnut and wheat were conducted. Flour of de-hulled bambara grOlllldnut was used for bread
supplementation in ratios of 5, 10 and 15%. Rheological properties of the control flour and wheat flour
supplemented with 10% of de-hulled bambara grOlllldnut flour were conducted. The total area and dough
development time increased. However, water absorption, stability and extensibility respectively decreased, from
71.3; 8.5; 190 in the control flour to 71.0; 5.5; 180 in the 10% supplemented flour. The increases in the resistance
to extension and proportional nwnber from 260 to 280 and 1.37 to 1.56, respectively resulted in stiff dough. The
most important effect of wheat bread supplementation was the improvement of protein quantity from
l3.74±O.02% for the control bread to l5,49±0.02, 17 . OO±O. 05 and l8.98±0.02% for the 5, 10 and 15% blending
ratios, respectively. The in-vitro protein digestibility progressively increased from 84.33±O.03 in the control
bread to 85,42±O.04, 86.57±0.04 and 87.64±0.03 in breads contaiinug 5, 10 and 15% bambara groundnut flour.
The sensory attributes of different types of bread showed that, a significant difference was observed in texture,
colour and overall acceptability. However, the panelists gave higher score for 10% de-hulled bambara
groundnut flour bread than bread made from other blends. The loaf weights, loaf volwne and specific volwne
increased. However, while the loaf weight increased with addition of 15% de-hulled bambara groundnut flour,
both of loafvolwne and specific volwne decreased. Nutritional value of wheat bread can be enhanced by the
addition of de-hulled bambara groundnut flour at a level of up to 10%.

published in Pakistan Jownal of Biological Sciences 15 (17): 845-849,2012

  • THE NUTRITIVE VALUE OF TWO SORGHUM CULTIVAR

The study was conducted to investigate chemical composition, protein fractions, mineral profile, tannin content, in vitro protein digestibility, and amino acids content of two Sudanese sorghum cultivar (namely feterita and dabar). Chemical composition of the two sorghum cultivars was determined. Feterita cultivar showed significantly (p<0.05) high moisture, ash, protein, fiber, and fat while dabar cultivar was significantly higher (P<0.05) in carbohydrate contents. The proteins in sorghum were classified into five fractions based on their solubility in different solutions. Feterita showed significantly (p<0.05) high globulin and glutelin contents while dabar showed significantly (p<0.05) high albumin and residual content. Prolamin (kafirins) represented a considerably greater fraction in both cultivars. Cupper, calcium, iron, phosphorus, potassium, and sodium were determined for the two cultivars. Results revealed that, feterita was significantly higher (P<0.05) in cupper, iron, and sodium while dabar was significantly higher (P<0.05) in phosphorus, calcium and potassium content. Tannin content in feterita was significantly (P<0.05) higher compared to dabar. Regarding in vitro protein digestibility (IVPD), dabar (non-tannin) significantly (P<0.05) high IVPD compared to feterita (tannin).Inverse relationship was detected between tannin content and IVPD for both cultivars. The essential amino acids content results of both cultivar showed that dabar had the higest amount of threonine, metheonine, valine, tyrosine, and lysine, respectively. While Feterita had the highest amount of isoleucine, leucine, and phenylalanine. Amino acid analysis revealed that both sorghum cultivars protein is rich in glutamic acid, leucien, alanine, and proline, but deficient in lysine similar to other cereal.

published in (1) INTERNATIONAL JOURNAL OF FOOD AND NUTRITIONAL SCIENCES Vol 4

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