Journal      [Total: 31310 ]

The Effect of Reducing the Rice Area on Farmers’ Income in the A.R.E.

Salah Abd El-Mohsen, Wael Azat El-Abed, Amin Al deakla, Mohamed Husein Khelifa, Radwan Abas Amar, Howida Hassan Mohamed, Rasha Ahmed Farag, Amal Eid Elseheme, 2020

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________________________________________________________________________________________________ • Department of Economic Analysis for Agricultural Commodities, Agricultural Economics Research Institute (AERI), Agricultural Research Centre (ARC), April 2020. ________________________________________________________________________________________________


The Competitiveness of the Egyptian Onion in the Most important Foreign Markets

Hanaa Abd El latef, Isabil Zakhary, Wael Azat El-Abed, Amal Eid Elseheme, 2020

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________________________________________________________________________________________________ • Department of Economic Analysis for Agricultural Commodities, Agricultural Economics Research Institute (AERI), Agricultural Research Centre (ARC),ِ April 2020. ________________________________________________________________________________________________


Comparative Economic Study of Consumptive Expenditure on Fruits in Egypt

Hammad Ahmed El-Said, Gmal Atia, 2019

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________________________________________________________________________________________________ • Egyptian Journal of Agriculture, Agricultural Research Centre (ARC), Ministry of Agriculture and Land Reclamation (MLAR), Vol.(97), No.(1), Cairo, Egypt, 2019. ________________________________________________________________________________________________ Fruit's groups are considered one of the main food groups due to the numerous benefits for human health. The current research seeks to find answers regarding the impacts of changes in the prices and per capita income on Egyptian consumers. Accordingly, the research aims to study the main factors affecting expenditure on fruit's groups and measuring elasticities of expenditure on fruit's groups to assess its importance to consumers. Results showed that annual per capita expenditure on fruit's groups accounted for 6.8% and 6.4% of the average annual expenditure on food and drinks at the country level in 2010/2011 and 2014/2015, respectively. Results also showed variances in average per capita expenditure on fruit's group between expenditure categories. It was also found that per capita average expenditure on fruit's groups' group declines as family size increases, where variances exist between different family sizes in terms of per capita average expenditure on fruit's groups. In addition, results showed clear variances between expenditure on fruit's groups by household heads with different levels of education in rural Egypt compared to urban Egypt during 2010/2011 and 2014/2015. It was found that differences in per capita average share of expenditure on fruit's groups group decline as household head's economic activity differs, and as area of residence of household head differs (rural and urban). Results indicated variances between expenditure on fruits' group in urban and rural Egypt as household head's level of education differs, and that per capita expenditure on fruit's group greatly changed between 2010/2011 and 2014/2015 according to household head's occupation. Finally, estimating elasticities of expenditure on fruits indicated that they are semi-necessary goods at the level of urban and rural Egypt in 2014/2015, while proved necessary goods in rural Egypt during 2010/2011. In the light of the achieved results, the research recommended dedicating more support to education, encouraging foreign investment to create job opportunities for the unemployed and to raise the standard of living for society individuals, and promoting media programs that aim to raise awareness about the health benefits of eating proper quantities of fruits per day, especially in rural Egypt. ________________________________________________________________________________________________


Knowledge Base Tool for Enhancing Expert Systems Dialogue

Abd Elrahman Mohamed, 2019

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Available diagnosis expert systems ask users many questions in order to identify the diseases. These questions are sometimes vague and need more interpretations. Further, using a lot of questions does not satisfy the end-user and turn the expert system to be boring and unfriendly. In this paper, I introduce a tool for building knowledge base. Also, I propose an approach for enhancing expert system dialogue with end-user. The proposed approach was applied in plant diseases. Instead of just asking the end user only text questions, images for different symptoms on different part of the plants are displayed to him. Then the end-user selects the images which are approximate to his plant symptoms. Finally, the system adapts the dialogue. This process is repeated till reaching the final diagnosis. The proposed tool is a web-based, and it adopts XML to store ontology, schema of knowledge base and knowledge base. The proposed tool was applied in building a prototype for barley knowledge base and diagnosis expert system.


Production of Healthy Chips Ready to Eat Using Potato, Green Pea and Lupine Flour for Malnourished Children

Maha Kamal Ali, 2019

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Potato chips are the most popular snack consumed especially by children. These chips are considered unhealthy due to high levels of fat and salt content. This study was conducted to produce healthy chips from potato, lupine and green pea flour and enhance the nutritional value of chips. The chips were prepared using Potato, lupine and green pea flour at different ratios (100%:0%:0%, 90%:10%:0%, 85%:15%:0%, 90%:0%:10%, 85%:0%:15%, 80%:10%:10% and 70%:15%:15% respectively). Proximate analysis, minerals content, amino acids composition, physicochemical analysis, biological active compounds analysis and sensory evaluation were carried out on the product chips samples. It showed that moisture content ranged between (7.43-8.77), protein content (7.89-16.07), crude ether extract content (3.90-6.31), ash content (3.00-3.75), crude fiber (2.75-4.12) and carbohydrate content (74.77-61.66). The Minerals analysis revealed that sample G (70% potato flour and 15% lupine flour and 15% green pea flour) was the highest in potassium, iron, calcium and zinc content with low sodium content. The amino acids composition was found that the sample G contained the highest percentage of the essential amino acids including (lysine, phenylalanine threonine and valine). Physicochemical analysis revealed the following ranges: bulk density (0.74-0.91g/ml), water absorption (1.70-1.94g/g), swelling capacity (1.12-1.95ml/g) and pH (5.44 -5.89). Biological active compounds analysis reported the following ranges (mg/100g): total phenolic content (790.84 -1783.64) and antioxidant activity (82.78%-97.16%). While, sensory evaluation results showed that no significant difference between the products of the seven chips samples. Conclusively healthy chips can be prepared successfully from each potato, green Pea as well as lupine Flour as a nutritious snack to children suffering from malnutrition. Keywords: Healthy Chips, Lupine, Green Pea, Amino Acids, Minerals, Antioxidant Activity, Malnutrition


Comparative Study between Fermented Lactic Acid Bacteria Solution and Brine Solution on Reduction of Acrylamide formed during Production of Fried Potato

Rehab Naiem, Maha Kamal Ali, 2019

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Recently, acrylamide has become one of the most important and most serious global problems, so it has been classified as a potential carcinogen and known to be a neurotoxic, occurs in heated starchy foods such as potato products (French fries and potato crisps). The present research addressed this issue by determining levels of the acrylamide precursors (asparagine and reducing sugars) and levels of the acrylamide in French fries made from two cultivars of potatoes (Cara and Banba) after immersion in fermented lactic acid bacteria solution (60 and 90 min) or brine solution (5 days) comparing to the control samples after frying process. The results indicated that the brine solution treatment appeared better sensorial properties with the panelists than the other treatments in both varieties, whereas Cara 90 and Banba 90 appeared better color and texture than the other samples using a Hunter colorimeter and a Brookfield texture analyzer. Also Cara 90 and Banba 90 treatments showed the lowest values of asparagine (2.50 and 9.08 mg/100 g), glucose (34.00 and 34.12 mg/100 g), sucrose (60.08 and 21.09 mg/100 g) and intermediate values of fructose (6.47 and 4.71 mg/100 g). With keeping in mind that asparagine and glucose values in the Cara cultivar were lower than the Banba cultivar and the opposite was found in fructose and sucrose values. And finally it was noticed that the acrylamide formation was the lowest in Cara 90 and Banba 90 (104 and 152 ?g/kg) treatments, whereas the highest values of the acrylamide were for the control samples of Banba and Cara (823 and 692 ?g/kg) and it was found that the Cara variety was better than in most of determined parameters than the Banba variety. Keywords Acrylamide; Acrylamide precursors; Asparagine; Lactic acid bacteria


Protective Effect of Vitamin C on Some Biological Parameters of Blood and Liver Upon Mercury Exposure

Maha Kamal Ali, AMAL MAHMOND, 2018

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Mercury is considered one of the pollution problems as a toxic metal. The present study was carried out to investigate the protective effect of L- ascorbic acid (vitamin C) against chronic mercury exposure in white New Zealand male rabbits. The efficacy of vitamin C against induced mercury toxicity was evaluated by estimating some biochemical parameters in both blood plasma and liver tissues. Such parameters are generally used to evaluate the individual health status. Statistical analysis has been carried out using the SAS program. The results indicated that inducing both low and high doses of mercury caused significant increases in blood glucose, total lipids, triglycerides, LDL and total cholesterol, whereas these treatments caused a significant (P<0.05) decrease in the HDL only after the long term exposure. Values of AST , ALT ,and acid phosphatase (ACP) in plasma and liver were significantly elevated after the short as well as the long term of treatment, while significant decreases were observed in the alkaline phosphatase (ALP) and acetyl choline esterase (AChE) activity due to the long exposure to mercury. The results of oxidative stress markers (TBARS and GSH) showed significant hazardous effect of the mercury exposure. Oral treatment with vitamin C decreased all the hazardous health effects caused by inducing mercuric acetate. Accordingly, addition of ascorbic acid as an antioxidant is recommended to be included in the human diets for its efficacy role in preventing the body from the mercury toxicity. Key words: Mercury toxicity, vitamin C, biochemical parameters, blood plasma,liver enzymes.


Study Impact of Integration Between Cover Crop and Weed Control Treatments onWeeds and Improved Sugarcane Productivety

Mohammed Mekky, Abdelrahim Radwan, 2018

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A filed experiment was carried out at Al-Mattana Agricultural Research station, Agricultural Research Center, Luxor Governorate during 2015/16 and 2016/17 seasons, to study the effect of intercropping soybean (cover crop) with sugarcane crop, sole sugarcane and weed control treatments i.e. (Stomp at 1.75 l/f. hand hoeing twice at 25 and 45 days after planting and unweeded check) as the integrated weed control on fresh and dry weight of weeds (g/m2) and yield of primary crop (sugarcane) and secondary crop (soybean) which intercropping with sugarcane in natural infested soil by weeds. The experiment was laid out in randomized complete block design (RCBD) under split plot arrogant with four replication, intercropping treatments was put in the main plots and weed control treatment in split plots with four replications for each treatment.


Manufacture of pickled and un-pickled high fat soft cheese using olive and sunflower oleogels

Rehab Gab-Allah Gab-Allah, 2018

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ABSTRACT The aim of this study was the use of construction unsaturated oil in the manufacture of soft cheese. Oleogels were made from olive oil (00) or sunflower oil (SO) and bee wax (BW). They were used as fat replacer in the manufacture of pickled or un-pickled soft cheese. Using oleogels slightly decreased the pH values but had no effect on the moisture and fat contents of soft cheese, Cheese made with oleogels exhibited higher values for the texture parameters namely: hardness, springiness, gumminess and chewiness but slightly lower cohesiveness than cheese made with milk fat. Scanning electron micrographs displayed oleogels showed a compact network with small unifOlm fat droplets embedded in the protein matrix. Sensory evaluation indicated that soft cheese of acceptable quality can be made with the oleogels.


Analysis of Consumer Demand for some Fresh Fruits in Egypt

Ahmed Wishahy, Hammad Ahmed El-Said, Eman Abd Ellah Mohamed, Gmal Atia, Rasha Ahmed Farag, 2018

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________________________________________________________________________________________________ • Department of Economic Analysis for Agricultural Commodities, Agricultural Economics Research Institute (AERI), Agricultural Research Centre (ARC),June 2018. ________________________________________________________________________________________________


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