The properties of phytases of raw, soaked and germinated wheat, barley, sorghum and maize were studied. The optimal pH value was 5.0 for wheat, barley and sorghum phytases and 5.5 for maize germ phytase. The optimal temperature of wheat and barley phytases was 55oC while of sorghum and maize germ it was 50oC. Both optimal pH and temperature of phytases of different cereal grains did not affect by soaking or germination processes. Data revealed that maximal activity of phytase was found to be at 2.0 mM sodium phytate concentration from wheat, barley and sorghum and at 1.5 mM from maize germ. The calculated Michael's constant (Km) and their corresponding Vmax values of the extracted phytases from 96 h-germinated studied grains were varied. The enzyme activity was decreased with extending the incubation time more than 2 h for wheat, barley and maize germ phytase, and more than 1 h for sorghum phytase. Ca2+ ions addition caused less reduction of phytase activity of all studied cereals, whereas others metal ions had variable effect on reduction of enzyme activity. Wheat and sorghum showed high increase in their phytase activities after 120 h- germination. The same effect was observed after 96 h-germination of barley and maize germ. At above germination times, phytase activity increased by 5.4-, 4.6-, 7.3- and 6.9-folds for wheat, barley, sorghum and maize germ, respectively compared with that before germination.

The properties of phytases of raw, soaked and germinated wheat, barley, sorghum and maize were studied. The optimal pH value was 5.0 for wheat, barley and sorghum phytases and 5.5 for maize germ phytase. The optimal temperature of wheat and barley phytases was 55oC while of sorghum and maize germ it was 50oC. Both optimal pH and temperature of phytases of different cereal grains did not affect by soaking or germination processes. Data revealed that maximal activity of phytase was found to be at 2.0 mM sodium phytate concentration from wheat, barley and sorghum and at 1.5 mM from maize germ. The calculated Michael's constant (Km) and their corresponding Vmax values of the extracted phytases from 96 h-germinated studied grains were varied. The enzyme activity was decreased with extending the incubation time more than 2 h for wheat, barley and maize germ phytase, and more than 1 h for sorghum phytase. Ca2+ ions addition caused less reduction of phytase activity of all studied cereals, whereas others metal ions had variable effect on reduction of enzyme activity. Wheat and sorghum showed high increase in their phytase activities after 120 h- germination. The same effect was observed after 96 h-germination of barley and maize germ. At above germination times, phytase activity increased by 5.4-, 4.6-, 7.3- and 6.9-folds for wheat, barley, sorghum and maize germ, respectively compared with that before germination.

The properties of phytases of raw, soaked and germinated wheat, barley, sorghum and maize were studied. The optimal pH value was 5.0 for wheat, barley and sorghum phytases and 5.5 for maize germ phytase. The optimal temperature of wheat and barley phytases was 55oC while of sorghum and maize germ it was 50oC. Both optimal pH and temperature of phytases of different cereal grains did not affect by soaking or germination processes. Data revealed that maximal activity of phytase was found to be at 2.0 mM sodium phytate concentration from wheat, barley and sorghum and at 1.5 mM from maize germ. The calculated Michael's constant (Km) and their corresponding Vmax values of the extracted phytases from 96 h-germinated studied grains were varied. The enzyme activity was decreased with extending the incubation time more than 2 h for wheat, barley and maize germ phytase, and more than 1 h for sorghum phytase. Ca2+ ions addition caused less reduction of phytase activity of all studied cereals, whereas others metal ions had variable effect on reduction of enzyme activity. Wheat and sorghum showed high increase in their phytase activities after 120 h- germination. The same effect was observed after 96 h-germination of barley and maize germ. At above germination times, phytase activity increased by 5.4-, 4.6-, 7.3- and 6.9-folds for wheat, barley, sorghum and maize germ, respectively compared with that before germination.

The phytochemical antioxidants; ß-carotene, lycopene and α-tocopherol contents of fruits of seven date (soft, semi-dry and dry) varieties were investigated. The results showed that Saidy date variety contained the highest ß-carotene amount (3970.0 µg/l00g fresh weight) followed by Zaghloul fruits (2767.5 µg/l00g fresh weight). While, Khudri fruits recorded the lowest ß-carotene value (80.0 µg/l00g fresh weight). Data revealed that the different date varieties presented a lycopene content varied from 170.0 to 3695.0 µg/l00g fresh weight for Manthour and Saidy date fruits, respectively. Also, it could be observed that the seven studied date varieties contained amounts of α-tocopherol ranging from 204.0 to 966.0 µg/l00g fresh weights. Generally, there were highly significant differences in ß-carotene, lycopene and α-tocopherol contents (µg/ g dry weight) among all the studied date varieties except between Samani and Amri (soft and semi-dry varieties, respectively) in their ß-carotene content. From the present results, every 100g of fresh date flesh will provide an adult human with 2.70 to 132.33% of his daily requirements of ß-carotene. However, the same weight of date will give only 1.02 to 4.83% of his α-tocopherol daily needs. The effect of technological processes on the studied phytochemical levels of Khudri date products were also studied. It was observed that the heat treatment during the preparation of Khudri date juices occurred an increase in ß-carotene (1.75 %) and α-tocopherol (126.65 %) levels compared with the raw fruits, while, lycopene content was decreased by 21.07 %. Besides, the processing of date syrup (Dibs) caused a more decrease in both ß-carotene and lycopene in the syrup compared with the raw juice, while, α-tocopherol was not detected. The by-product; date fiber had high level of α-tocopherol (5.26 µg/ g dry weight).

Fumonisins, which possibly carcinogens are a family of mycotoxins produced by the Fusarium species that grow on agricultural commodities in the field or during storage. A total number of 106 representative samples [12 unprocessed (raw) corn, 46 corn based products; (snacks and corn flakes), 10 pop corn, and 38 wheat and wheat products] were collected during a 6 month period (1/2004 to 6/2004) and analyzed for total fumonisins. All samples were randomly selected from the local markets in Assiut Governorate, Egypt during its validity periods. Fumonisins were determined with competitive direct enzyme–linked immunosorbant assay (CD-ELISA). Fumonisins were detected in all analyzed samples (100%). Its mean values were 7.55 ± 3.16 and 8.21 ± 1.26 mg/kg and ranged from 3.5 to 14.1and 5.7 ± 10.3 mg/kg in raw corn and pop corn, respectively. Corn based products; snacks and flakes from eight sources contained fumonisins with mean values ranging from 6.54 ± 0.59 to 10.78 ± 1.98 mg/kg. The minimum and maximum fumonisin concentrations varied from 5.6 to 7.4 and 7.2 to 16.4 mg/kg in corn based products; snacks and flakes from the different sources, respectively. Fumonisins content varied from 3.8 - 6.2 mg/kg in wheat grains with a mean value of 4.89 ± 0.88 mg/kg. Its mean values in flour, semolina, fine shorts and fine bran were within the levels in grains, while higher values were found in coarse shorts (5.42 ± 0.68 mg/kg) and wheat products (6.38 ± 1.44 mg/kg). The present study indicated that the recorded fumonisin mean values in all analyzed samples exceeded the recommended maximum levels for total fumonisins by FDA (2001). Therefore, it is very essential to continuously monitor fumonisins in cereal, legumes and its products to see if a downward trend would be taken to minimize its occurrence.

Fumonisins, which possibly carcinogens are a family of mycotoxins produced by the Fusarium species that grow on agricultural commodities in the field or during storage. A total number of 106 representative samples [12 unprocessed (raw) corn, 46 corn based products; (snacks and corn flakes), 10 pop corn, and 38 wheat and wheat products] were collected during a 6 month period (1/2004 to 6/2004) and analyzed for total fumonisins. All samples were randomly selected from the local markets in Assiut Governorate, Egypt during its validity periods. Fumonisins were determined with competitive direct enzyme–linked immunosorbant assay (CD-ELISA). Fumonisins were detected in all analyzed samples (100%). Its mean values were 7.55 ± 3.16 and 8.21 ± 1.26 mg/kg and ranged from 3.5 to 14.1and 5.7 ± 10.3 mg/kg in raw corn and pop corn, respectively. Corn based products; snacks and flakes from eight sources contained fumonisins with mean values ranging from 6.54 ± 0.59 to 10.78 ± 1.98 mg/kg. The minimum and maximum fumonisin concentrations varied from 5.6 to 7.4 and 7.2 to 16.4 mg/kg in corn based products; snacks and flakes from the different sources, respectively. Fumonisins content varied from 3.8 - 6.2 mg/kg in wheat grains with a mean value of 4.89 ± 0.88 mg/kg. Its mean values in flour, semolina, fine shorts and fine bran were within the levels in grains, while higher values were found in coarse shorts (5.42 ± 0.68 mg/kg) and wheat products (6.38 ± 1.44 mg/kg). The present study indicated that the recorded fumonisin mean values in all analyzed samples exceeded the recommended maximum levels for total fumonisins by FDA (2001). Therefore, it is very essential to continuously monitor fumonisins in cereal, legumes and its products to see if a downward trend would be taken to minimize its occurrence.