ADOPTION of quality protein maize in Egyptian maize breeding programs would maximize the nutritional value of maize products. However, the assessment of adaptability of exotic quality protein maize germplasms is an important step before incorporating them in breeding programs. The current studies consisted of two experiments including a preliminary evaluation of some exotic quality protein maize inbreds and combine eight adapted elite inbreds into a halfdiallel cross. The current study revealed that CML158 exhibited the highest significant general combining ability effect with an average grain yield/plant of 53.0g. While CML492 contained the highest percentages of both protein (14.5%) and tryptophan (1.02%) with the highest values of general combining ability effects. Based on specific combining ability, the best parental combination for grain yield/plant was CML182×CML184, which yielded 239g and exceeded the average grain yield/plant of all hybrids (201.5g). It seems that CML143 possesses favorable alleles for increasing the percentage of protein (CML143×CML557) and tryptophan (CML158×CML491 and CML143×CML182) because it was a common parent in the best parental combinations for both traits. Mid-parent heterosis % varied from trait to trait; however, the highest amount of heterosis was detected in grain yield/plant due to its polygenic state. In conclusion, superior hybrids in yield and quality were detected. These hybrids need further evaluations across years and locations to assess stability. These hybrids can be considered as a cheap and sustainable source of high protein and tryptophan content for human consumption, which might play a magnificent role in food security in Egypt.

Starch is isolated from kernel of acorn fruit (Quercus fabri) using different methods, including hot‐water soaking (HWS), alkaline washing (ALW), ultrasonic‐assisted ethanol soaking (UAES), and ultrasonic‐assisted hot‐water soaking (UAWS). Structural and physicochemical properties of starches isolated using these methods are investigated. The surface structure of acorn starch granules varies depending on the isolation method. However, a similar C‐type crystalline pattern is found for all the isolated starch samples. Acorn starches isolated using the ALW and UAES methods exhibit a greater degrees of crystallinity than those of starches isolated using the other methods. FT‐IR spectra analysis reveals that the chemical bonds in starch molecules are not affected during the isolation of acorn starch under different conditions. Moreover, starch isolated using the UAES method exhibits the greatest water solubility, swelling power, and light transmittance values, as well as the lowest tannin content. In addition, the lightest white color is found for starch isolated using the ALW method. Furthermore, the HWS and ALW methods result in acorn starch with greater enthalpy and gelatinization temperatures, whereas the UAES and UAWS isolation methods result in acorn starch with greater peak viscosity. The obtained results provide important knowledge about the differences in physicochemical properties of acorn starch isolated using different methods.

The removal of organophosphorus pesticides residues from wastewater of fruits and vegetables processing as well as other agricultural processes by a low-cost, environment-friendly, and efficient strategy is necessary. In this study, rice bran protein (RBP) was cross-linked with ceric ammonium nitrate (CAN). The results showed that the cross-linking process generated new functional groups and significantly enhanced the chemical reactivity and adsorption capacity of RBP. The RBPC showed rough and porous surface structure compared with smooth surface structure for RBP. In addition, greatest adsorption capacity of 193.0 mg/g and omethoate removal efficiency of 72.1% was achieved, and the results fitted well with Langmuir isotherm and pseudo-second order models. Moreover, Omethoate (5 mg/L) removal efficiency maintained over 60% after 5 cycles of RBPC usage. Therefore, the obtained RBPC complex can be suggested as an efficient adsorbent for the removal of pesticide residues from wastewater.

Mung bean seeds were germinated at 25 °C for 12, 24, 36, 48, 60 and 72 h. Changes in structural and physicochemical properties of mung bean starch during germination were investigated. Microscopy analysis showed germination did not change the shape of starch granules, but granules isolated from germinated mung bean starch exhibited dents surface structure compared with smooth surface of native starch. The molecular weight of starch isolated from germinated mung bean was found to be smaller than that of native ones. Although germinated mung bean showed greater crystallinity than that of native sample, the germination did not change the crystalline structure type of starch (C-type). Moreover, solubility and swelling power of starch varied depending on germination duration and testing temperature. Peak viscosity and trough viscosity slightly decreased as germination prolonged to 72 h. Furthermore, starch isolated from mung bean germinated for 12 h showed greater enthalpy (ΔH) than that of starch isolated from native sample; while, ΔH decrease as germination time prolonged from 36 to 72 h. The obtained results may help in understanding the influence of germination on functional properties of mung bean starch and choosing appropriate applications to promote utilization of mung bean starch in food industry.

in this investigation polar lipids and its species were isolated and identified from different types of cheeses wich divided into four category according to moisture contents ( soft cheese 50-70%), semi hard cheeses (40-50%), hard cheeses (30-40%) and very hard cheeses (less than 30%) using high performance liquid chromatography coupled with evaporated light scattering detector ( HPLC-ELSD). the results revealed that the general means values of total polar lipids were 45.23, 84.05, 94.26 and 24.11 mg/100 of soft, semi hard cheese, hard cheese and very hard cheese , respectively.

in this investigation polar lipids and its species were isolated and identified from different types of cheeses wich divided into four category according to moisture contents ( soft cheese 50-70%), semi hard cheeses (40-50%), hard cheeses (30-40%) and very hard cheeses (less than 30%) using high performance liquid chromatography coupled with evaporated light scattering detector ( HPLC-ELSD). the results revealed that the general means values of total polar lipids were 45.23, 84.05, 94.26 and 24.11 mg/100 of soft, semi hard cheese, hard cheese and very hard cheese , respectively.

in this investigation polar lipids and its species were isolated and identified from different types of cheeses wich divided into four category according to moisture contents ( soft cheese 50-70%), semi hard cheeses (40-50%), hard cheeses (30-40%) and very hard cheeses (less than 30%) using high performance liquid chromatography coupled with evaporated light scattering detector ( HPLC-ELSD). the results revealed that the general means values of total polar lipids were 45.23, 84.05, 94.26 and 24.11 mg/100 of soft, semi hard cheese, hard cheese and very hard cheese , respectively.

the aim of this work was to study the infence of cumin aqueous extract on coagulation time, the chemical compostion and microbilogical quality as well as organoleptic prperties of the Kariesh cheese. Different concentration of cumin aqueous extract ( 0.0, 0.5, 1.0, 2.0 and 3.0%) were added to skim milk and used for making Kariesh cheese. the obtained cheese stored for two months at 5 +-2C .Acid content was increased by increasing the concentration cumin aqueous extract . Ash, total nitrogen, amino nitrogen, total protein,total protein in dry matter, fat, fat in dry matter, salt and salt in seurm percentage while the soluble nitrogen and tolal solids contents were decreased. it was observed that this extract have a significant effect on decrease total bacterial counts of Kariesh cheese. regarding to organoleptic properties of Kariesh cheese supplemented with cumin aqueous extract comparable with control one it has better scores than control.

the aim of this work was to study the infence of cumin aqueous extract on coagulation time, the chemical compostion and microbilogical quality as well as organoleptic prperties of the Kariesh cheese. Different concentration of cumin aqueous extract ( 0.0, 0.5, 1.0, 2.0 and 3.0%) were added to skim milk and used for making Kariesh cheese. the obtained cheese stored for two months at 5 +-2C .Acid content was increased by increasing the concentration cumin aqueous extract . Ash, total nitrogen, amino nitrogen, total protein,total protein in dry matter, fat, fat in dry matter, salt and salt in seurm percentage while the soluble nitrogen and tolal solids contents were decreased. it was observed that this extract have a significant effect on decrease total bacterial counts of Kariesh cheese. regarding to organoleptic properties of Kariesh cheese supplemented with cumin aqueous extract comparable with control one it has better scores than control.

This study was carried out to assess and map some trace elements in raw buffalo's milk and some house - made dairy products collected from some villages of Sohag. The representative villages named as Nza El-hesh, Enibes, Bnawett, Basona, Abar El-waqf, El-hwaweash, Arab El-sabha, Awlad Salem, El-mgabra and Mzata. cadmium and lead were measured in More than 180 samples of fresh raw buffalo's milk and house - made rural milk products including, Laban Rayeb, Cream, Samna, Kareish cheese and mish cheese. The spatial variability maps were generated using GIS.