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

This study was carried out for chemical composition, phosphorus fractions, polyphenolic compounds, some minerals and thermal properties of starch in white dent maize whole flour (Variety Single Hybrid Giza 10) as affected by boiling, soaking and nixtamalization. The results of chemical composition showed that the UM flour had the highest contents of ash (1.46), oil (4.93) and caloric value (404.25 kcal/100g). Also, there were significant differences between the control and the treated samples, either increase or decrease in the contents of protein, crude fiber and total carbohydrates, which varied between 8.09-9.84%, 2.96-3.71% and81.22-83.85% for all studied samples, respectively. The phosphorus factions in maize samples were studied. From the obtained results, there were highly significant decreases in the values of total phosphorus (Tp), phytate phosphorus (Pp) and phytic acid in treated maize samples. The phytic acid content in the treated samples decreased significantly with percentages from 5.63% to 54.08% due to the nature of the treatment itself. There was a significant decrease in the total and bound phenolic contents of all the treated samples due to boiling, soaking and nixtamalization, with values ranged from 242.38 to 298.63%; from 233.87 to 292.32% when compared with control values 307.38% and 302.01%, respectively. The boiling, soaking, nixtamalization process significantly increases the calcium content of maize samples except BM30min it decreased. The starch content of studied samples was ranged from 55.81% to 69.83%. The gelatinization temperatures and enthalpies varied significantly between whole maize flours under study. The onset temp (To) was ranged from 30.56 to 42.37°C,while peak temp (Tp) ranging from 70.83 to 80.56°C as compared to 40.98°C and 80.56°C for Um sample, respectively. The HP content ranging from 3.76 to 4.38J.g for all the studied flours with small significant1difference between the treated and Um sample. From these results it concluded that treated whole maize flour has a good quality which better than untreated in processing of bread.

Key words: Starch, DSC, Total Carbohydrates, Polyphenolic Compounds and Whole Flour

One of the major physiological disorders for pomegranate cultivation is the excessive of fruit cracking. lately, a pomegranate physiological syndrome called ‘aril paleness’ in which a part or all of the arils appear discoloration, affect the quality of fruit and such fruits are not desired for consumer. The present research designed to evaluate the effects of methyl jasmonate (MJ), humic acid (HA) and potassium (K) on reducing these disorders and improving fruit quality. Seven treatments including MJ (5 and 10 ppm), HA (50 and 100 ppm), Liquid K (1 and 2%) and control, were tested on pomegranate trees spraying three times, at the beginning of flowering (during April), after full bloom (end of June) and before harvesting (mid-September), during the two seasons of study. Different parameters including yield, fruit cracking and fruit quality were measured. The obtained results indicated that spraying HA at 100 ppm and MJ at 10 ppm are considered the best in their effects on the yield components, fruit quality and anthocyanin content, however for decreasing the fruit cracking, it could be recommended to spray the fruits with K at 1% or MJ 10 ppm compared to the rest of the treatments.

Grapefruit is considered a fruit of good nutritional value provide us with many useful nutrients and has many benefits in the food processing. Also the grapefruit peels contain innumerable nutrients and used in the making of jam and desserts. The current study aimed to utilize the whole grapefruit peels flour in cake fortification. Study included determination of gross chemical composition, caloric value, physical, sensory properties of the studied cakes likewise; staling rate and loss of freshness of studied cakes were assessed. The data revealed that incorporation of both wheat flour and treated whole grapefruit peels flour (TGPF) increased moisture, ash and crude fiber to (25.51%- 28.45%); (3.95%-4.42%) and (0.81%-2.22%); respectively. The results showed that 5%, 10%, 15% and 20% TGPF had a different effect on all studied sensory and physical characteristics of all studied cakes. Moreover, cake with 5%, 10% TGPF was recorded the best scores of all studied sensory characteristics in fortified cakes. The staling rate mean values of the different cake samples were reduced gradually during storage for 2, 4, 6 and 8 days. The higher freshness (27.21%) was assessed in cakes fortified with 15% TGPF. The results showed that cake fortified with 20% TGPF had the highest staling value (362.20%) after 8 days of storage as compared to all other cakes samples. Consequently, it recommended utilizing the grapefruit peels to enhance the nutritional values of cake.

Key words: Grapefruit peels, Chemical composition, Cake Staling, Physical and Sensory Characteristics.

The storage temperature is one of the most important factors affecting on the fruit peels composition and quality after harvesting. The pink grapefruit (Citrus paradise L.) peels was subjected in current study to examine the effect of different storage conditions on phytochemical constituents, the antioxidant activity and constants of peels oil. The phytochemical constituents of the pink grapefruit peels such as lycopene, phenolics, flavonoids and vitamin C were assessed the level of their concentrations for examine their antioxidant activities and the effect of storage on those components. The antioxidant effects was determined from the changes in acid value, peroxide number, conjugated diene and triene contents and the delay of rancidity of pink grapefruit peels oil during storage conditions for 60 days in refrigerator temperature at 8 ±1°C and for 40 days in room temperature at 16± 4°C. Results of a proximate composition of pink grapefruit peels during storage conditions showed that significantly decreased (P ≤ 0.05) in moisture, carbohydrate and energy values at most storage periods. On the other side, Protein, fat, fiber and ash contents were significantly increased (P ≤ 0.05) in most different storage periods. The Antioxidants components such as:  Lycopene, total phenolics, and total flavonoids content; as well as, antioxidant activity of pink grapefruit peels were significantly increased (P ≤ 0.05) during storage conditions, while, ascorbic acid levels were significantly (P ≤ 0.05) decreased during storage periods at different storage conditions. The rates of increase in antioxidant activity of samples stored at room temperature were higher than in the refrigerator. The contents of peroxide number, conjugated diene and triene was significantly (p ≤ 0.05) increased for most storage periods at room temperature (16± 4°C), while, non-significant differences (p ≤ 0.05) were found during storage periods at refrigerator temperature (8 ±1°C). On the other hand, acid value was significantly decreased (p ≤ 0.05) after 20 days of storage at room temperature, while, non-significant differences (p ≤ 0.05) were found during storage periods at refrigerator temperature. The storage at refrigerator temperature (8 ±1°C) improved the shelf-life of pink grapefruit peels and to maintain health promoting compounds.

Key words: Grapefruit peels, Bioactive compounds, Antioxidant activity, Storage conditions, Peels oil properties.

Abstract

Experiment was carried out throughout two successive seasons of 2016 and 2017 on Flame Seedless, Ruby Seedless and Thompson Seedless grapevines grown at the Experimental Orchard of Assiut University, Faculty of Agriculture. The aim of this study was to assess the impacts of abscisic acid (ABA), cluster thinning and their combinations with GA3 on yield weight of three important grape cultivars grown under hot region. Data revealed that, the application of abscisic acid (ABA) increased yield weight (kg/vine), while cluster thinning decreased it. During the 1st season of study (2016), all individual ABA treatments and ABA at 400 ppm combined with GA3 at 10 ppm significantly increased yield weight (kg/vine) comparing with the control treatment. As a result of ABA treatments at 200, 400 and 600 ppm and ABA at 400 ppm plus GA3 at 10 ppm, the yield was increased by 15.5%, 10.5%, 9.8% and 9.2%, respectively. During the 2nd season of study (2017), only ABA at 600 ppm treatment significantly surpassed the control treatment with an increment percentage of 20.5%.  The rest of treatments either had no effect or reduced the yield weight comparing with the control. On the other side, cluster thinning by removing 30% of the total clusters that the vine bearing significantly reduced the yield weight (kg/vine) during the two studied seasons. As a result of such treatment, the yield was reduced by 37.2% and 39.2% in 2016 and 2017 seasons, respectively.

Keywords

grape; Vitis vinifera; ABA; Cluster thinning; yield