This study was aimed to investigate the optimum incubation temperature for cellulases production by Aspergillus niger AUMC 8485, Aspergillus flavus AUMC 8534 and Emericella nidulans AUMC 8581. The obtained results showed that, the optimum incubation temperature for cellulases production as measured by cup-plate clearing zone technique was 35٥ C for all the studied species. The diameter of clearing zone was 22.0, 24.5, 26.0 mm for Aspergillus niger, Aspergillus flavus and Emericella nidulans, respectively. In case of exo –D-1,4 gluconase (FP-ase) production, the highest enzymatic activity was obtained at 35٥ C by all the studied fungal species. Meanwhile, the highest specific activity was recorded at 40٥ C for A. niger and at 35٥ C for A. flavus and E. nidulans. At the same time, the optimum incubation temperature for endo- ß- D-1,4 gluconase (CMC-ase) production was recorded at 40٥ C for A. niger and E. nidulans, and at 35 ٥ C for A. flavus. The highest CMC-ase specific activity was observed at 40٥ C for all the studied strains. The maximum amount of reducing sugars found in the culture filtrate at 35٥ C for A. niger, and at 40٥ C for A. flavus and E. nidulans. Also, the highest amount of soluble protein was recorded at 35٥ C for A. niger and at 30٥ C for A. flavus and E. nidulans

Some factors affecting bee venom extraction by electrical impulses directly from honey bee colonies were studied.  Two experiments were conducted during the summer months to study the effect of defensive response degree, colony strength level, and season time of collection. Twenty-four carniolan hybrid honey bee colonies were used. The results revealed that defensive response was depended on the colony strength and season time of collection. When the number of stings par colony was determined, the stings number was related to the number of frames covered with bees. Bee venom amount which weakly extracted significantly differed during summer months (July and August). From the results of the variability of extracted venom amounts, the main peak of production was recorded during July month. Negative correlation coefficients were recorded between defensive response and collected bee venom from three strength levels from honey bee colonies

We investigated the importance of protein nutrition for honey bee immunity. Different protein diets (monofloral pollen of Helianthus spp., Sinapis spp., Asparagus spp., Castanea spp., a mixture of the four different pollen and the pollen substitute Feedbee TM) were fed to honey bees in cages ad libitum. After 18 days of feeding, apidaecin 1 isoforms concentration in the thorax were measured using nanoflow liquid chromatography coupled with mass spectrometry. Expression levels of genes, coding for apidaecins and abaecin in the abdomen were determined using quantitative PCR. The results indicate that protein-containing nutrition in adult worker honey bees can trigger certain metabolic responses. Bees without dietary protein showed lower apidaecin 1 isoforms concentrations. The significantly lowest concentration of apidaecin 1 isoforms was found in the group that was fed no pollen diet when compared to Asparagus, Castanea, Helianthus, and Sinapis pollen or the pollen supplement FeedBee TM. Expression levels of the respective genes were also affected by the protein diets and different expression levels of these two antimicrobial peptides were found. Positive correlation between concentration and gene expression of apidaecins was found. The significance of feeding bees with different protein diets, as well as the importance of pollen nutrition for honey bee immunity is demonstrated.

Berry skin of Red grape, content and composition of pectin, anthocyanin and phenolic compounds development were evaluated in two Red cultivars (Beauty and Muscat Alex) from veraison to ripening with foliar spray by CaCl2 at 6% concentration on (2013- 2014 ) seasons. The results showed that the amount of anthocyanin and total phenolics in grape skin samples increased in ripening stage but pectin decreased. While berries treated by CaCl2 had a higher values of pectin than untreated berries in ripening stage of two seasons. Statistically significant difference were founded between the cultivars (P<0.05 ) Phenolic acids fractionations by HLPC was showed that the highest value was registered Salicylic in veraison stage, caffeine in ripening stage and Cinnamic in berries treated by CaCl2 in  ripening stage of Beauty cultivar .Along Protocatechuic and salicylic were recorded in veraison stage, Caffeine and Vanillic in ripening stage and Cinnamic in ripening stage of berries treated by CaCl2 of Muscat Alex cultivar among other phenolic acids quantified . After that phenolic composition is highly diversified among different development stage and varieties.   

Key words:-    Red cultivars (Beauty and Muscat Alex),  veraison , HLPC, polyphenol compounds.

In this study, two white sorghum (sorghum bicolor L) cultivars namely: Dorado and Giza 15 were subjected to soaking treatment for 24 hours then knowing its effect on chemical, minerals composition and phosphorus fractions. Dorado Treated Whole Flour (DTWF) was chosen as a best sample to prepare sweet fermented bread and chicken burger with ratios 10, 20, 30 and 40% from it. Further, the resulting fresh breads were used to determine sensory, physical properties, phosphorus fractions and starch content as well as gelatinization properties by DSC. The obtained data revealed that there were significant (P<0.05) differences between flour mixtures and also among the fresh bread samples. The gelatinization enthalpies and temperatures varied significantly (P<0.05) between wheat flour, DTWF and flours mixtures. For flours mixtures the Onset Temp (To) was ranged from 30.02 to 45.67°C; Peak Temp (Tp) from 66.08 to 80.13°C; End Temp (Te) from 136.21 to 141.36 as compared to 44.42; 79.12; 155.46°C , 31.68; 74.13; 130.84°C for wheat flour and DTWF sample, respectively. On the other hand, the gelatinization temperatures were significantly (P<0.05) different between the bread samples especially Te which found with higher degrees when compared to flours and flours mixtures. The gelatinization temperatures and change of enthalpies varied significantly between stored bread samples. The To was ranged from 30.10 to 38.49°C; Tp 109.01 to 120.17°C; Te 139.55 to 147.22 °C. It is clear that the Te was decreased significantly in bread stored 4 days when compared with the same bread at 0 time of storage. Consequently, the ∆HP was significantly decreased with range 4.43 to 4.70 J.g-1for the stalled bread, which stored for 4 days. The retrograde% of supplemented stored bread was significantly (P<0.05) higher ranged from 90.00 to 94.00 when compared to control WF bread with value 88.60%. The consumer acceptability which expressed by total score was highest for burgers containing 10%, 20% supplemented burgers, with values 59.30 and 56.60, respectively, as compared with 61.21 for control (100% chicken breast meat).The best results were obtained for bread and burger samples supplemented with 10% and 20% replacement ratio. The chemical composition of the products was found in reasonable amounts, which confirms the highly nutritional value of these products, as well as, desirable properties that the consumer will accepted them.

Keywords: DSC, Gelatinization, Enthalpy, Bread and Burger.

Seeds of Dwarf as a new bean line were subjected to comparing with three commercial genotypes; Assiut 142, Giza 3 and Romy 80 in some vegetative characteristics and nutritional components. The cooking quality and chemical composition as well as, preparation of biscuit with 10% and 20% of whole faba bean seeds flour from the above four genotypes were investigated. The results showed that faba  bean  seeds  are  good  source  of  nutrients,  such  as  carbohydrates, minerals  and  protein,  in  addition  to  phenolics  and  flavonoids compounds. The abundant minerals in the faba bean seeds were magnesium, calcium and phosphorus with among the other minerals. Amino acids analysis showed that faba bean seeds protein is rich in some essential amino acids, such as Lysine, Isoleucine and Leucine. Based on the study results it could be mentioned that Dwarf faba bean as a new line considered as an acceptable to be consumed directly or after processing.   

Keywords: Green pods, Dry seeds, Total Phenolics, Flavonoids, Minerals.

Jackfruits are very versatile in their uses for food and as a folk medicine. Most parts of the jackfruit including pulp and seeds are edible. Three cultivars jackfruit (Artocarpus heterophyllus Lam.) namely: SS1, SS2 and SS3 which cultivated in Aswan, Egypt, were studied for their physical properties, minerals, chemical composition, polyphenolic compounds, ascorbic acid, alpha tocopherol and beta carotene contents. Also, jams were prepared from mango pulp and jack fruit pulp, as well as, sensory evaluation, chemical composition and storage for six months for these jams was determined. The results revealed that TSS (%), TTA (% DW) contents ranged from 24.21-26.23 and 0.37-0.46; respectively. The non-reducing sugars, reducing sugars were found in studied pulps with higher contents ranging 30.64-33.75%and20.57-22.14%; respectively, while the total sugars ranged between 52.78 to 54.32%. The concentration of potassium was significantly (P<0.05) higher (1928.84) in SS3 followed by SS2 (1899.82) and SS1 (1897.66). The vitamin C content (mg/100g DW) in three strains of jackfruit pulp was ranged from 30.44 to 30.66. Jackfruit pulps contained reasonable amounts of anioxidative components especially vitamin A and polyphenolics. The jam made from jackfruit pulp and mango pulp with ratio 1:1 give a better acceptable product with good properties, it had the highest in total, reducing sugars with values 89.63 and 26.89 g/100g DW, respectively. The T.S.S and T.T.A were slightly increased during 6 months with no significance differences between jackfruit and mango jams. There is a decrease in total and non-reducing contents during storage but reducing sugars was increased in jam samples. The results showed that consumption of jackfruit can enhance the amounts of phytochemical compounds such as vitamins A and C consumed. In addition, the importance of this study is to prepare jackfruit jam that will be characteristically accepted by consumer.

Keywords: Polyphenolic compounds, Vitamin A, Mango jam, Jackfruits

The faba bean seeds of thirteen cultivars were subjected to comparing in physicochemical, nutritional characteristics and phenolic acid fractionation. The cooking quality, functional properties as well as, preparation of burger with 10% and 20% of whole faba bean seeds flour from the four cultivars (having the best cooking quality) and foul medames from the same cultivars were investigated. A comparison of the basic composition of thirteen cultivars of faba bean indicated significant (P<0.05) differences among them that could be attributed to the variation in the genotypes, environmental factors, especially temperature, humidity and soil fertility. The results showed that faba bean seeds are good source of nutrients, such as carbohydrates, protein, in addition to phenolics and flavonoids compounds. Phenolic acid fractionation by HPLC analysis showed that faba bean seeds are rich in some phenolic acids, such as Pyrogallol, catechein, vanillic, e-vanillic and salycilic acid. Based on the results obtained from the sensory evaluation, physical properties of supplemented burger, incorporation of whole faba bean seeds flour into beef burger, as good nutritional and functional properties resulted in producing burger with almost sensory attributes besides improving physiochemical properties of the product. The data also showed that there were significant (P<0.05) differences between four cultivars and its foul medames samples in the values of Fe, Zn, phosphorus factions, phytic/Zn mole ratio contents. Preparation of foul medames from soaked seeds and cooking a long time was more efficient in decreasing content of phytic acid in addition to improving the bioavailability of Zinc.

Key words: Phenolic Acids, Green Pods, Dry Seeds, Total Phenolics, Phytic Acid and Antioxidant Activity.

Twelve accessions including two diploid, four tetraploid and six hexaploid genotypes were used in this study to assess heat tolerance in wheat. All possible crosses were made and the resulted hybrids with their parents were subsequently evaluated for heat tolerance in two sowing dates. Evaluation was based on 1000 grain weight, grain yield per plant, cell membrane thermostability and tetrazolium chloride reduction. Results revealed significant variability among wheat genotypes and hybrids in all evaluated traits under favorable and heat stress conditions. However, tetraploid genotypes showed the highest performance under heat stress followed by hexaploid and diploid genotypes, respectively. According to results of heat tolerance index, one tolerant and one susceptible parent from each ploidy level along with 6 related interspecific hybrids were chosen to be involved in molecular analysis. Target region amplification polymorphism (TRAP) markers were used based on fixed primers of heat shock protein genes. TRAP clearly confirmed the morpho-physiological findings and generated a dendrogram which was quietly like that of morpho-physiological data. TRAP was able to generate one and five specific bands for diploid and hexaploid genotypes respectively, while no specific bands were generated for tetraploid. In addition, the different genomes showed some shared bands between each other revealing their relationship. Interestingly, two specific bands for tolerant genotypes of different ploidy level were generated which were absent in all susceptible genotypes. Findings herein are of high importance and could help in successive …

The present investigation aims to study the utilization of whole maize flour in the production of wheat toast bread, which is made from wheat flour, in addition to whole maize flour at percent 10%, 20% and30%. The study included estimating the chemical composition, phosphorus compounds, phytic acid in the composite flours and consequently in the resulting bread. The results of chemical composition showed that the contents of ash, crude oil, crude fiber and total carbohydrates were increased significantly in composite flours when compared with wheat flour (control). On the other hand, the protein content was decreased significantly in all flour mixtures. Also the results showed that the contents of ash, crude oil and crude fiber increased significantly in the toast bread made from the flour mixtures with values ranging from 1.56-2.07%,3.61 - 4.27%, 1.07 - 1.77% when compared to those in bread control 1.45% and 3.27% % and 0.93% (g/100g D.W)respectively, this is due to the higher percentages of it in the flour mixtures. Phytate phosphorus (PP) incomposite flours was found in different amounts significantly via increase or decrease comparing to wheat flour. For phytic acid there were significant differences in the content of phytic acid, whether the decrease or increase between wheat flour and flour mixtures with maize flour. For total phosphorus (TP), phytate phosphorus (PP) and inorganic phosphates (IP), their contents (mg/100g D.W) were highly significant, ranging from 193.59 - 237.13, 81.54 - 96.65, 112.05 - 140.48 in maize bread samples when compared to those of control142.17, 65.70 and 76.47 respectively. In comparing the values of the phytic acid in bread with the same in flour mixtures, it decreased by 24.66 - 45.81%, which confirms the occurrence of decomposition of the phytic acid during fermentation and baking. The samples of maize bread recorded significantly lower values in the loss of freshness compared to control. The sample of bread produced from untreated maize flour at 10% gave the lowest values in loss of freshness: 1.85, 6.83 and 8.85% during 1, 2 and 3 days of storage, respectively. The toast bread produced from maize flour incorporated with wheat flour gave good results, acceptable to the consumer, especially bread made from treated maize by soaking for 18 hours and this is a good indication of the importance of the using whole maize flour in bread.

Key words: Soaking, Phytic Acid, Gluten, Total Carbohydrates, Staling, Physical and Sensory Characteristics