Search results for: Omima%20A.%20Abo%20Zaid

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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Authors: F. M. Hady, A. Mahdy, R. A. Mohamed, Omima A. Abo Zaid

Abstract:

A numerical approach of the effectiveness of numerous parameters on magnetohydrodynamic (MHD) natural convection heat and mass transfer problem of a dusty micropolar fluid in a non-Darcy porous regime is prepared in the current paper. In addition, a convective boundary condition is scrutinized into the micropolar dusty fluid model. The governing boundary layer equations are converted utilizing similarity transformations to a system of dimensionless equations to be convenient for numerical treatment. The resulting equations for fluid phase and dust phases of momentum, angular momentum, energy, and concentration with the appropriate boundary conditions are solved numerically applying the Runge-Kutta method of fourth-order. In accordance with the numerical study, it is obtained that the magnitude of the velocity of both fluid phase and particle phase reduces with an increasing magnetic parameter, the mass concentration of the dust particles, and Forchheimer number. While rises due to an increment in convective parameter and Darcy number. Also, the results refer that high values of the magnetic parameter, convective parameter, and Forchheimer number support the temperature distributions. However, deterioration occurs as the mass concentration of the dust particles and Darcy number increases. The angular velocity behavior is described by progress when studying the effect of the magnetic parameter and microrotation parameter.

Keywords: Micropolar dusty fluid, convective heating, natural convection, MHD, porous media.

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