The objective of this study was to determine the effect of roasting and boiling processing techniques on compositional and stability parameters of safflower seeds. The chemical composition, minerals, and amino acids of ...

The northern parts of Sudan face high water scarcity due to aridity and desertification but excess water is often applied to the main irrigated crops. This over-irrigation contributes to aggravate water scarcity problems. ...

Abstract This research was conducted to study the economics of fish production and marketing in Khartoum state at 2009. The study depended on both primary and secondary data. While secondary data were collected from ...

Two dietary plant oils cottonseed (CSO) and olein (OO) and frying olein oil (FOO) were tested for energy supplementation values in poultry at levels 0, 3, 6 and 9% utilizing isonitrgenous (22.5% CP), semi-isocaloric ( ...

A field experiment was carried out for one season (2011) at the Experimental Farm, Faculty of Agricultural Studies - Sudan University of Science and Technology , Shambat, to examine the effect of bio-fertilizer and the ...

THIS STUDY WAS CONDUCTED DURING THE PERIOD (JULY 2011 -JUNE 2012) TO ASSESS THE STATE OF MECHANIZATION IN GREENHOUSES IN KHARTOUM STATE. A SET OF QUESTIONS IN THE FORM OF A QUESTIONNAIRE WERE PREPARED WHICH INCLUDED ...

An experiment was conducted to investigate the effect of using microbial phytase enzyme to improve the utilization of plant phosphorus and .as a consequence improvement in performance parameters Two dietary treatments ...

The demand for food and energy is steadily increasing with increase of population growth rate. Irrigated agriculture assumed to make a major contribution to food security, all though it is the major consumer of ...

This study was conducted to evaluate and compare the nutritive value of Rhodes grass( chloris gayana )compared with Abu sabeen(sorghum bicolor) both fed to two separate groups of cross breed ( Friesian / kenana ) milking ...

This research was conducted to study the effect of different temperatures on the improvers' action on wheat flour during the process of bread-making and consequently bread quality. In this study two types of wheat flour ...