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About the University of Bakht Alruda Scientific Journal _UBASJ_

Editorial and consultancy board


Convenience foods of Spent Mature Hens and Egg-laying Meat Compare to Meats Beef

Sami Ahmed Mohammed Arabi

Academic Affairs – University of Al Fashir -North Darfur State P O .Box 125 Sudan


In this experiment the processing of sausage, burger and patties from spent hens and mature egg-laying meats compared to beef meat has been test tested. Three experiments were run using five kilograms of deboned meat from mature egg-laying hens, spent hens, and beef. Data collected in all experiments covered sensory evaluation, proximately analysis, cooking losses and economical evaluations

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Effect of N, P and K Fertilization on Fruit Shelf Life, Total Soluble Solids and Ripening of Banana Fruit (Musa sp)

Mohamed S. Osman1, Osman M. Elamin2, Mohamed E. ELkashif 2, Elfatih A. M. Elsiddig1

1 Department of Horticultural Science, Faculty of Agriculture and Natural Resources, University of Bakht Alruda, Ed Duwaim, Sudan.

 2 Department of Horticultural Science, Faculty of Agricultural Sciences, University of Gezira, Sudan


          Field and laboratory experiments were conducted at the National Institute for the Promotion of Horticultural Exports (NIPHE) research farm and laboratory to determine the effect of N, P and K levels on fruit shelf life and T.S.S, number of days to maturity, fruit firmness and color change of banana crop “Williams Hybrid” cultivar. Treatments consisted of 5 N levels (0, 69, 138, 207 and 276 g N mat-1 year-1), 2 P levels (0 and 20g K mat-1 year-1) and 2 K levels (0 and 41g K mat-1 year-1). The treatments were arranged in a randomized complete block design with 3 replications.

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