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Articles by Isam A. Mohamed Ahmed
Total Records ( 2 ) for Isam A. Mohamed Ahmed
  Samia M. Abdel Rahaman , Isam A. Mohamed Ahmed , Elfadil E. Babiker and Salah A. Mahgoub
  The composition, structure of proteins and some physicochemical properties of meals prepared from three sunflower cultivars (G100, 6431 and PAC2594) were studied. The cultivars meals were very rich in protein, ash, fiber and carbohydrates. The protein of the cultivars had five fractions when detected by SDS-PAGE electrophoresis. However, PAC 2594 cultivars had more two additional fractions. The meals protein had maximum fluorescence emission spectra at 336, 334 and 334 nm for the cultivars G100, 6431 and PAC 2594, respectively. G100 cultivar had ? maxima at 292 and 326nm and that of 6431 were 294 and 328nm while for PAC2594 were 296 and 330 nm. The meals were least soluble at pH 4 (isoelectric region) and on either side of this pH, the solubility started to increase especially towards the alkaline region. The foaming capacity was lower at pH 4 and increased gradually on either side of this pH. However, addition of salt had no adverse effect on the foaming capacity of the meals protein. The foam of the protein was stable at the alkaline region. The meal of the cultivars had water absorption capacity of 211.0 gm/100gm, water retention ranged from 731.9 to 733.3 gm/100gm, fat absorption capacity ranged from 274.9 to 300 gm/100gm and bulk density ranged from 0.35 to 0.44 gm mL 1.
  Amro B. Hassan , Isam A. Mohamed Ahmed , Nuha M. Osman , Mohamed M. Eltayeb , Gammaa A. Osman and Elfadil E. Babiker
  Two pearl millet cultivars namely Gadarif and Gazeera were used in this study. The effect of soaking, debranning, dry heating and germination of the grains before and after fermentation on protein content and digestibility was investigated. The effect of processing treatments on the protein content was fluctuated and varied between the cultivars. For both cultivars germination of the grains increased the protein content and digestibility (except course ground grains). For both cultivars fermentation of the germinated and course ground grains increased the protein content while fermentation of other treated grains fluctuated between the cultivars. The protein digestibility of the treated grains after fermentation was greatly improved. For both cultivars fermentation of the germinated grains gave higher protein digestibility (> 90%) compared to all other treatments.
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