Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 11

Search results for: Elfadil E.Babiker

11 Nutritional Evaluation of Sorghum Flour (Sorghumbicolor L. Moench) During Processing of Injera

Authors: Noha A. Mohammed, Isam A. Mohamed Ahmed, Elfadil E. Babiker

Abstract:

The present study was carried out to evaluate the nutritional value of sorghum flour during processing of injera (unleavened thick bread). The proximate composition of sorghum flour before and after fermentation and that of injera was determined. Compared to the raw flour and fermented one, injera had low protein (11.55%), ash (1.57%) and fat (2.40%) contents but high in fiber content. Moreover, injera was found to have significantly (P ≤ 0.05) higher energy (389.08 Kcal/100g) compared to raw and fermented sorghum flour. Injera contained lower levels of anti-nutritional factors (polyphenols, phytate and tannins) compared to raw and fermented sorghum. Also it was found to be rich in Ca (4.75mg/100g), Fe (3.95 mg/100g), and Cu (0.7 mg/100g) compared to that of raw and fermented flour. Moreover, both the extractable minerals and protein digestibility were high for injera due to low amount of anti-nutrients. Injera was found to contain an appreciable amount of amino acids except arginine and tyrosine.

Keywords: Cooking, Fermentation, Malt, Protein fractions, Sorghum.

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10 Development of Gas Chromatography Model: Propylene Concentration Using Neural Network

Authors: Areej Babiker Idris Babiker, Rosdiazli Ibrahim

Abstract:

Gas chromatography (GC) is the most widely used technique in analytical chemistry. However, GC has high initial cost and requires frequent maintenance. This paper examines the feasibility and potential of using a neural network model as an alternative whenever GC is unvailable. It can also be part of system verification on the performance of GC for preventive maintenance activities. It shows the performance of MultiLayer Perceptron (MLP) with Backpropagation structure. Results demonstrate that neural network model when trained using this structure provides an adequate result and is suitable for this purpose. cm.

Keywords: Analyzer, Levenberg-Marquardt, Gas chromatography, Neural network

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9 Preservation of Millet Flour by Refrigeration: Changes in Total Protein and Amino Acids Composition During Storage

Authors: ElShazali A. Mohamed, Isam A. Mohamed Ahmed, Elfadil E. Babiker

Abstract:

This work describes refrigeration effects during storage on total protein and amino acids composition of raw and processed flour of two pearl millet cultivars (Ashana and Dembi). The protein content of the whole raw flour was found to be 14.46 and 13.38% for Ashana and Dembi cultivars, respectively. Dehulling of the grains reduced the protein content to 13.38 and 12.67% for the cultivars, respectively. For both cultivars, the protein content of the whole and dehulled raw flour before and after cooking was slightly decreased when the flour was stored for 60 days even after refrigeration. The effect of refrigeration process in combination with the storage period, cooking or dehulling was found to be vary between amino acids and even between cultivars. Regardless of the storage period and processing method, the amino acids content was remained unchanged after refrigeration for both cultivars.

Keywords: Amino acids, dehulling, Irradiation, Millet, protein content.

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8 Effect of Addition of Separan at Different Concentrations as a Flocculants on Quality of Sugar Cane Juice

Authors: Ghada A. Abdel-Razig , Isam A. Mohamed Ahmed, Elfadil E. Babiker & Abu ElGasim A. Yagoub

Abstract:

The study was designed to evaluate the use of low concentrations of separan flocculent (Less than 3 ppm) on physicochemical properties of sugar cane juice. Colour, pH, purity, turbidity, pol, brix, reducing sugars tannins and polyphenols of crushed cane (green and burned) juice, mixed juice and clarified juice were studied. The results showed that pol, brix, reducing sugar and turbidity are higher in crushed cane juice. Clarified burned juice had low turbidity, reducing sugars, pol and brix but had significantly lower pH, purity and colour when compared to crushed juice. Polyphenols of the crushed juice (1.19%) decreased significantly in the clarified juice to 0.006%. Addition of separan at a concentration of 0.015 ppm reduced significantly colour, polyphenols and tannins and reducing sugar compared to the control.

Keywords: Separan, Sugar cane, Reducing sugar, Polyphenols, Clarified juice.

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7 Effect of Transglutaminase Cross Linking on the Functional Properties as a Function of NaCl Concentration of Legumes Protein Isolate

Authors: Nahid A. Ali, Salma H. Ahmed, ElShazali A. Mohamed, Isam A. Mohamed Ahmed, Elfadil E.Babiker

Abstract:

The effect of cross linking of the protein isolates of three legumes with the microbial enzyme transglutaminase (EC 2.3.2.13) on the functional properties at different NaCl concentration was studied. The reduction in the total free amino groups (OD340) of the polymerized protein showed that TGase treatment cross-linking the protein subunit of each legume. The solubility of the protein polymer of each legume was greatly improved at high concentration of NaCl. At 1.2 M NaCl the solubility of the native legumes protein was significantly decreased but after polymerization slightly improved. Cross linked proteins were less turbid on heating to higher temperature as compared to native proteins and the temperature at which the protein turns turbid also increased in the polymerized proteins. The emulsifying and foaming properties of the protein polymer were greatly improved at all concentrations of NaCl for all legumes.

Keywords: Functional properties, Legumes, Protein isolate, NaCl, Transglutaminase.

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6 Biochemical Characteristics of Sorghum Flour Fermented and/or Supplemented with Chickpea Flour

Authors: Omima E. Fadlallah, Abdullahi H. El Tinay, Elfadil E. Babiker

Abstract:

Sorghum flour was supplemented with 15 and 30% chickpea flour. Sorghum flour and the supplement were fermented at 35 oC for 0, 8, 16, and 24 h. Changes in pH, titrable acidity, total soluble solids, protein content, in vitro protein digestibility and amino acid composition were investigated during fermentation and/or after supplementation of sorghum flour with chickpea. The pH of the fermenting material decreased sharply with a concomitant increase in the titrable acidity. The total soluble solids remained unchanged with progressive fermentation time. The protein content of sorghum cultivar was found to be 9.27 and that of chickpea was 22.47%. The protein content of sorghum cultivar after supplementation with15 and 30% chickpea was significantly (P ≤ 0.05) increased to 11.78 and 14.55%, respectively. The protein digestibility also increased after fermentation from 13.35 to 30.59 and 40.56% for the supplements, respectively. Further increment in protein content and digestibility was observed when supplemented and unsupplemented samples were fermented for different periods of time. Cooking of fermented samples was found to increase the protein content slightly and decreased digestibility for both supplements. Amino acid content of fermented and fermented and cooked supplements was determined. Supplementation was found to increase the lysine and therionine content. Cooking following fermentation decreased lysine, isoleucine, valine and sulfur containg amino acids.

Keywords: Amino acid, Chickpea, Cooking, Fermentation, protein, Sorghum.

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5 Identification of States and Events for the Static and Dynamic Simulation of Single Electron Tunneling Circuits

Authors: Sharief F. Babiker, Abdelkareem Bedri, Rania Naeem

Abstract:

The implementation of single-electron tunneling (SET) simulators based on the master-equation (ME) formalism requires the efficient and accurate identification of an exhaustive list of active states and related tunnel events. Dynamic simulations also require the control of the emerging states and guarantee the safe elimination of decaying states. This paper describes algorithms for use in the stationary and dynamic control of the lists of active states and events. The paper presents results obtained using these algorithms with different SET structures.

Keywords: Active state, Coulomb blockade, Master Equation, Single electron devices

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4 Normalization Discriminant Independent Component Analysis

Authors: Liew Yee Ping, Pang Ying Han, Lau Siong Hoe, Ooi Shih Yin, Housam Khalifa Bashier Babiker

Abstract:

In face recognition, feature extraction techniques attempts to search for appropriate representation of the data. However, when the feature dimension is larger than the samples size, it brings performance degradation. Hence, we propose a method called Normalization Discriminant Independent Component Analysis (NDICA). The input data will be regularized to obtain the most reliable features from the data and processed using Independent Component Analysis (ICA). The proposed method is evaluated on three face databases, Olivetti Research Ltd (ORL), Face Recognition Technology (FERET) and Face Recognition Grand Challenge (FRGC). NDICA showed it effectiveness compared with other unsupervised and supervised techniques.

Keywords: Face recognition, small sample size, regularization, independent component analysis.

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3 Design of Coherent Thermal Emission Source by Excitation of Magnetic Polaritons between Metallic Gratings and an Opaque Metallic Film

Authors: Samah G. Babiker, Yong Shuai, Mohamed Osman Sid-Ahmed, Ming Xie, Mu Lei

Abstract:

The present paper studies a structure consisting of a periodic metallic grating, coated on a dielectric spacer atop an opaque metal substrate, using coherent thermal emission source in the infrared region. It has been theoretically demonstrated that by exciting surface magnetic polaritons between metallic gratings and an opaque metallic film, separated by a dielectric spacer, large emissivity peaks are almost independent of the emission angle and they can be achieved at the resonance frequencies. The reflectance spectrum of the proposed structure shows two resonances dip, which leads to a sharp emissivity peak. The relations of the reflection and absorption properties and the influence of geometric parameters on the radiative properties are investigated by rigorous coupled-wave analysis (RCWA). The proposed structure can be easily constructed, using micro/nanofabrication and can be used as the coherent thermal emission source.

Keywords: Coherent thermal emission, Polartons, Reflectance, Resonance frequency, Rigorous coupled wave analysis (RCWA).

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2 Design of One – Dimensional Tungsten Gratings for Thermophotovoltaic Emitters

Authors: Samah. G. Babiker, Shuai Yong, Mohamed Osman Sid-Ahmed Xie Ming, A.M. Abdelbagi

Abstract:

In this paper, a one - dimensional microstructure tungsten grating (pyramids) is optimized for potential application as thermophotovoltaic (TPV) emitter. The influence of gratings geometric parameters on the spectral emittance are studied by using the rigorous coupled-wave analysis (RCWA).The results show that the spectral emittance is affected by the gratings geometrical parameters. The optimum parameters are grating period of 0.5µm, a filling ratio of 0.8 and grating height of h=0.2µm. A broad peak of high emittance is obtained at wavelengths between 0.5 and 1.8µm. The emittance drops below 0.2 at wavelengths above 1.8µm. This can be explained by the surface plasmon polaritons excitation coupled with the grating microstructures. At longer wavelengths, the emittance remains low and this is highly desired for thermophotovoltaic applications to reduce the thermal leakage due to low-energy photons that do not produce any photocurrent. The proposed structure can be used as a selective emitter for a narrow band gap cell such as GaSb. The performance of this simple 1-D emitter proved to be superior to that from more complicated structures. Almost all the radiation from the emitter incident, at angles up to 40°, on the cell, could be utilized to produce a photocurrent. There is no need for a filter.

Keywords: Thermophotovoltaic, RCWA, Grating, Emittance, Surface plasmon polaritons

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1 An Efficient Energy Adaptive Hybrid Error Correction Technique for Underwater Wireless Sensor Networks

Authors: Ammar Elyas babiker, M.Nordin B. Zakaria, Hassan Yosif, Samir B. Ibrahim

Abstract:

Variable channel conditions in underwater networks, and variable distances between sensors due to water current, leads to variable bit error rate (BER). This variability in BER has great effects on energy efficiency of error correction techniques used. In this paper an efficient energy adaptive hybrid error correction technique (AHECT) is proposed. AHECT adaptively changes error technique from pure retransmission (ARQ) in a low BER case to a hybrid technique with variable encoding rates (ARQ & FEC) in a high BER cases. An adaptation algorithm depends on a precalculated packet acceptance rate (PAR) look-up table, current BER, packet size and error correction technique used is proposed. Based on this adaptation algorithm a periodically 3-bit feedback is added to the acknowledgment packet to state which error correction technique is suitable for the current channel conditions and distance. Comparative studies were done between this technique and other techniques, and the results show that AHECT is more energy efficient and has high probability of success than all those techniques.

Keywords: Underwater communication, wireless sensornetworks, error correction technique, energy efficiency

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