Abstract Talbina is a food product with high potential applications as a functional food. Talbina was prepared from two barley varieties namely: Giza126 and Giza130 by adding whole barley flour to water (1:10 w/v) and (1:5 w/v) for germinated barley then heating at 80° C for 5 minutes with continuous stirring until reaching a porridge like texture. The present investigation was carried out in an attempt to clarify the nutritional assessment of talbina as a functional food in fortifying biscuits. The study included the determination of total dietary fiber (TDF), insoluble (IDF) and soluble dietary fiber (SDF), which ranged between 12.73-23.77, 6.83-14.37 and 4.65-10.01% on dry weight basis. Moreover, talbina (cooked barley flour) recorded a noticeable increase in extractable ß-glucan content (5.9% and 12.1%). Furthermore, the present study was carried out on biscuits prepared by incorporating talbina130 and germinated talbina130 (10%, 20% and 30%) into wheat flour. The biscuits were evaluated for their physical, chemical, nutritional and sensory characteristics. In general, all the biscuits samples recorded high protein, fiber, ash and minerals contents as compared to that made from 100% wheat flour (control). Moreover, the all biscuits recorded rather slight decrease in crude fat content. Besides, biscuits incorporated with 30% germinated talbina130 recorded highest value of spread ratio (11.25) as well as spread factor (135%). The data revealed that both of biscuits enriched with10% talbina130 and biscuits enriched with10% germinated talbina130 recorded the best sensory values, which including color, texture, taste, odor and overall acceptability.

Abstract Talbina is a food product with high potential applications as a functional food. Talbina was prepared from two barley varieties namely: Giza126 and Giza130 by adding whole barley flour to water (1:10 w/v) and (1:5 w/v) for germinated barley then heating at 80° C for 5 minutes with continuous stirring until reaching a porridge like texture. The present investigation was carried out in an attempt to clarify the nutritional assessment of talbina as a functional food in fortifying biscuits. The study included the determination of total dietary fiber (TDF), insoluble (IDF) and soluble dietary fiber (SDF), which ranged between 12.73-23.77, 6.83-14.37 and 4.65-10.01% on dry weight basis. Moreover, talbina (cooked barley flour) recorded a noticeable increase in extractable ß-glucan content (5.9% and 12.1%). Furthermore, the present study was carried out on biscuits prepared by incorporating talbina130 and germinated talbina130 (10%, 20% and 30%) into wheat flour. The biscuits were evaluated for their physical, chemical, nutritional and sensory characteristics. In general, all the biscuits samples recorded high protein, fiber, ash and minerals contents as compared to that made from 100% wheat flour (control). Moreover, the all biscuits recorded rather slight decrease in crude fat content. Besides, biscuits incorporated with 30% germinated talbina130 recorded highest value of spread ratio (11.25) as well as spread factor (135%). The data revealed that both of biscuits enriched with10% talbina130 and biscuits enriched with10% germinated talbina130 recorded the best sensory values, which including color, texture, taste, odor and overall acceptability.

Abstract: The garden cress seeds were subjected to dry roasting process. Changes in chemical and nutritional quality properties after roasting process were investigated. The results showed that cress seeds are good source of nutrients, such as oil, protein, carbohydrates, in addition to β-carotene, lycopene, phenolic and flavonoids compounds. Chemical composition of the studied seeds flour was significantly (P0.05) affected by the roasting process. The roasting process resulted in a decrease in moisture, protein, vitamin C contents; however, the content of ash, oil, lycopene and total flavonoids was increased. The abundant minerals in the unprocessed seed flour were phosphorus and calcium. Whereas the contents of magnesium increased after roasting, iron content was decreased. Moreover, the flour obtained from seeds after roasting process was used to manufacture water biscuits; and the overall acceptability of these biscuits did not show significant differences between these biscuits and control (100% wheat flour). Indeed, it could be suggested that dry roasting can be used as processing method for production of roasted cress seeds flour with good edible and nutritional quality to be used as dietary supplement.

Abstract: The garden cress seeds were subjected to dry roasting process. Changes in chemical and nutritional quality properties after roasting process were investigated. The results showed that cress seeds are good source of nutrients, such as oil, protein, carbohydrates, in addition to β-carotene, lycopene, phenolic and flavonoids compounds. Chemical composition of the studied seeds flour was significantly (P0.05) affected by the roasting process. The roasting process resulted in a decrease in moisture, protein, vitamin C contents; however, the content of ash, oil, lycopene and total flavonoids was increased. The abundant minerals in the unprocessed seed flour were phosphorus and calcium. Whereas the contents of magnesium increased after roasting, iron content was decreased. Moreover, the flour obtained from seeds after roasting process was used to manufacture water biscuits; and the overall acceptability of these biscuits did not show significant differences between these biscuits and control (100% wheat flour). Indeed, it could be suggested that dry roasting can be used as processing method for production of roasted cress seeds flour with good edible and nutritional quality to be used as dietary supplement.

The purpose of this work was to study the effect of different moisture contents (12, 14, 16 and 18%) of conditioned hull barley and hull-less barley grains prior to milling on physical and sensory properties of bread baked from these barley flours. The results indicated that the specific volume of breads baked from barley flours and wheat-barley composite flours were enhanced with increasing conditioning moisture of barley grains prior to milling; therefore baking loss values decrease. On the other hand, increase the moisture content of barley grains prior to milling lead to improve all the tested parameters of sensory evaluation and retarded the staling rate of barley pan bread and wheat-barley breads.

The purpose of this work was to study the effect of different moisture contents (12, 14, 16 and 18%) of conditioned hull barley and hull-less barley grains prior to milling on physical and sensory properties of bread baked from these barley flours. The results indicated that the specific volume of breads baked from barley flours and wheat-barley composite flours were enhanced with increasing conditioning moisture of barley grains prior to milling; therefore baking loss values decrease. On the other hand, increase the moisture content of barley grains prior to milling lead to improve all the tested parameters of sensory evaluation and retarded the staling rate of barley pan bread and wheat-barley breads.

The purpose of this work was to study the effect of different moisture contents (12, 14, 16 and 18%) of conditioned hull barley and hull-less barley grains prior to milling on physical and sensory properties of bread baked from these barley flours. The results indicated that the specific volume of breads baked from barley flours and wheat-barley composite flours were enhanced with increasing conditioning moisture of barley grains prior to milling; therefore baking loss values decrease. On the other hand, increase the moisture content of barley grains prior to milling lead to improve all the tested parameters of sensory evaluation and retarded the staling rate of barley pan bread and wheat-barley breads.

The purpose of this work was to study the effect of different moisture contents (12, 14, 16 and 18%) of conditioned hull barley and hull-less barley grains prior to milling on physical and sensory properties of bread baked from these barley flours. The results indicated that the specific volume of breads baked from barley flours and wheat-barley composite flours were enhanced with increasing conditioning moisture of barley grains prior to milling; therefore baking loss values decrease. On the other hand, increase the moisture content of barley grains prior to milling lead to improve all the tested parameters of sensory evaluation and retarded the staling rate of barley pan bread and wheat-barley breads.

Biomass and yield are important variables used for assessing agricultural production and performance. However, these variables are difficult to predict for individual plants at the farm scale, and prediction models and accuracies may be affected by abiotic stresses such as salinity. In this study, a diversity panel of the wild tomato species, Solanum pimpinellifolium, was evaluated through field- and unmanned aerial vehicle (UAV) based assessment of 600 control and 600 salt-treated plants. The aim of this research was to determine if red-green-blue (RGB) UAV-based imagery, collected one, two, four, six, seven and eight weeks before harvest could predict fresh shoot mass, tomato fruit numbers, and yield mass at harvest, and if prediction accuracies varied between control and salt-treated plants. Multi-spectral UAV-based imagery was also collected one and two weeks prior to harvest for comparison with the RGB imagery. A random forest machine learning approach was used to model biomass and yield. The results showed that shape features such as plant area, border length, width and length had the highest importance in the random forest models, followed by vegetation indices and the entropy texture measure. The highest explained variances of 87.95%, 63.88% and 66.51% were achieved using multi-spectral UAV imagery two weeks prior to harvest for fresh shoot mass, fruit numbers and yield mass per plant, respectively. The RGB UAV imagery produced very similar results to those of the multi-spectral UAV imagery, with the explained variance reducing as a function of increasing time to harvest. Higher accuracies were achieved with separate models for predicting yield of salt-stressed plants, whereas the prediction of yield for control plants was less affected if the model included salt-stressed plants. This research demonstrates that it is feasible to predict the average biomass and yield up to eight weeks prior to harvest within 4.23% of field-based measurements, and at the individual plant level up to four weeks prior to harvest. Results from this work may be useful in providing guidance for yield forecasting of healthy and salt-stressed tomato plants, which in turn may inform growing practices, logistical planning and sales operations.

Decreasing freshwater supply has led to the consideration of treated wastewater as an alternative source for agricultural irrigation. However, the higher content of heavy metals restricts their use in agricultural purposes. In the current study, a set of 181 SSR markers were used to perform association mapping in a structured sorghum population consisting of 107 accessions evaluated under tap-water and heavy-metals-containing water irrigation conditions. Significant differences between optimal and stressed growing conditions were shown in all evaluated phenotypic traits. Association mapping revealed 14 significant associations between 12 SSR markers and heavy metals stress indices of phenotypic traits (R2 = 11.54–30.85%). BLASTP annotation of QTLs genomic sequences identified 102 gene homologs, of which 19 are known to be implicated in phytoremediation and heavy metals tolerance. All nineteen genes exhibit differential expression patterns in heavy metals tolerant and susceptible sorghum accessions, and their transcriptional levels were highly elevated under heavy metals stress, indicating a possible functional association among these genes and provides strong evidence for their role in phytoremediation and heavy metal stress tolerance. Clustering and expression patterns of pentatricopeptide repeat and zinc finger protein genes suggest crucial roles of those genes in phytoremediation and heavy metals tolerance.