Browsing by Author "Abdel Aziz Hamid Abdel Aziz"

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    Path coefficient Analysis for Seed Yield and Yield Components in Faba Bean (Vicia faba L.)
    (جامعة النيلين, 2011) Abdel Aziz Hamid Abdel Aziz; Ahmed Ali Mohamed Osmanz
    Abstract Four genotypes of faba bean (Vicia faba L.). namely: Hudeiba 72, Basabeer. Hudeiba 93 and Selaim lmproved were planted for two successive seasons 2002/03 and 2003/04 at the Demonstration Farm of the College of Agricultural Studies, Sudan University for Science and Technology. The trial was conducted to study the Path Coefficient Analysis for Seed yield and yield Components in faba bean. Statistical analysis was based on the combined data of the two seasons. The path coefiieient analysis was used to detemaine the direct and indirect effects of the yield components: number of pods per plant. number of seeds per pod and 100 seeds weight on seed yield
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    Utilization of Defatted Soybean (Glycine max) in Biscuits Making
    (جامعة النيلين, 2015) Safa Abedalrahman; Ahmed Mahgoub Abualhassan; Abdel Aziz Hamid Abdel Aziz
    This study was conducted to evaluate the use different levels of defatted soy flour in composite flour for biscuit preparation. The defatted soy flour was incorporated in the traditional recipe to replace the wheat flour at levels of 0, 5, 10, 15 and 20% of defatted soy flour used in the preparation of biscuits. The prepared biscuits were evaluated for physical, sensorial and nutritional properties. Results of the sensory evaluation (appearance, color, flavor, texture, taste, and overall acceptability) showed that sample (B) of the ratio of 5% defatted soy flour had the highest overall acceptability, taste, texture and flavor. The nutritional value of the biscuit of sample (B) with regard to chemical composition of moisture, protein, fat, ash and total carbohydrates content were 4.0, 10.33, 21.6, 0.69 and 63.31% respectively. Amino acids analysis of each of the raw flour was done. Soybean flour had proven to be very rich in the twenty Amino acids investigated at a ratio ranged from 50-fold of Thiamine to26-folds of Cystine Amino acid.