The Carob is the fruit of an evergreen (Ceratonia Siliqua L.) cultivated in the Mediterranean area. The pulp represents 90% of the fruit. It has a high content of sugars and tannins and low contents of protein and fat. Carob powder or syrup is used as an ingredient in cakes and cookies and chocolate substitute. Carob powder contained high levels of carbohydrates (75.92%), (6.34% protein) and low level of fat (1.99%). The crude fiber content recorded 7.30%. Carob powder was rich source of Fe, Ca, Na, K, P and S as well as E, D, C, Niacin, B6 and folic acid. Carob powder consisted of 11 phenolic compound. Pyrogallol, catechol, chlorogenic and protocatechuic recorded the highest values, while coumarin, cinnamic, ferulic, gallic acid and vanillic recorded the least values of the phenolic compounds. Carob powder oil consisted of 17 fatty acids, but consisted mainly of four fatty acids namely: oleic, linolic, palmitic and stearic acids recording 40.45%, 23.19%, 11.01% and 3.08%, respectively. Carob powder is acclaimed ingredient with a marked nutritional value due to its high dietary fiber and phenol compounds. The soluble fibers exert a preventative role against heart disease and lowering serum cholesterol.

The Carob is the fruit of an evergreen (Ceratonia Siliqua L.) cultivated in the Mediterranean area. The pulp represents 90% of the fruit. It has a high content of sugars and tannins and low contents of protein and fat. Carob powder or syrup is used as an ingredient in cakes and cookies and chocolate substitute. Carob powder contained high levels of carbohydrates (75.92%), (6.34% protein) and low level of fat (1.99%). The crude fiber content recorded 7.30%. Carob powder was rich source of Fe, Ca, Na, K, P and S as well as E, D, C, Niacin, B6 and folic acid. Carob powder consisted of 11 phenolic compound. Pyrogallol, catechol, chlorogenic and protocatechuic recorded the highest values, while coumarin, cinnamic, ferulic, gallic acid and vanillic recorded the least values of the phenolic compounds. Carob powder oil consisted of 17 fatty acids, but consisted mainly of four fatty acids namely: oleic, linolic, palmitic and stearic acids recording 40.45%, 23.19%, 11.01% and 3.08%, respectively. Carob powder is acclaimed ingredient with a marked nutritional value due to its high dietary fiber and phenol compounds. The soluble fibers exert a preventative role against heart disease and lowering serum cholesterol.

The Carob is the fruit of an evergreen (Ceratonia Siliqua L.) cultivated in the Mediterranean area. The pulp represents 90% of the fruit. It has a high content of sugars and tannins and low contents of protein and fat. Carob powder or syrup is used as an ingredient in cakes and cookies and chocolate substitute. Carob powder contained high levels of carbohydrates (75.92%), (6.34% protein) and low level of fat (1.99%). The crude fiber content recorded 7.30%. Carob powder was rich source of Fe, Ca, Na, K, P and S as well as E, D, C, Niacin, B6 and folic acid. Carob powder consisted of 11 phenolic compound. Pyrogallol, catechol, chlorogenic and protocatechuic recorded the highest values, while coumarin, cinnamic, ferulic, gallic acid and vanillic recorded the least values of the phenolic compounds. Carob powder oil consisted of 17 fatty acids, but consisted mainly of four fatty acids namely: oleic, linolic, palmitic and stearic acids recording 40.45%, 23.19%, 11.01% and 3.08%, respectively. Carob powder is acclaimed ingredient with a marked nutritional value due to its high dietary fiber and phenol compounds. The soluble fibers exert a preventative role against heart disease and lowering serum cholesterol.

The present investigation was carried out in an attempt to assess the effect of cinnamon and ginger on serum glucose, triglycerides and cholesterol fractions levels. Ninety male Sprague-Dawley rats weighting 120±5 g and divided into two groups. The first groups negative control group consisted of (10) rats fed on basal diet. The second main group consisted of (80) rats were injected intraperitoneal with alloxan monhydratein single dose (150 mg / kg) body weight and reclassified into eight sub groups (10 rats each). Subgroup (1), diabetic group was fed on basal diet only control positive group, subgroup (2), diabetic group was fed on basal diet plus 5% cinnamon, subgroup (3), diabetic group was fed on basal diet plus 10% cinnamon, subgroup (4), diabetic group was fed on basal diet plus 5% ginger, subgroup (5), diabetic group was fed on basal diet plus 10% ginger, subgroup (6), diabetic group was fed on basal diet plus 5% of both cinnamon and ginger, subgroup (7) diabetic group was fed on basal diet plus 10% of both cinnamon and ginger, subgroup (8) diabetic group was fed on basal diet plus (10 mg Atorvastatin + 30 mg Gliclagide). The study was assigned for six weeks. At the end of the experimental period rats were fasted over night before sacrificing, blood was collected then centrifuged to separate the serum. The results revealed that feeding rats on cinnamon, ginger and their combinations led to significant decreased in serum glucose, total cholesterol, triglycerides, LDL-cholesterol, VLDL-cholesterol and increased HDL-cholesterol. The best improvement was subgroup (8) diabetic group was fed on basal diet plus (10 mg Atorvastatin + 30 mg Gliclagide) followed by subgroup (7) diabetic group was fed on basal diet plus 10% of both cinnamon and ginger, then subgroups (3) and (5) namely diabetic group was fed on basal diet plus 10% cinnamon and diabetic group was fed on basal diet plus 10% ginger. Therefore, this study recommended that the daily intake of cinnamon and ginger as a drink may be useful in the management of diabetes and improve serum levels of glucose and lipid profile.

The present investigation was carried out in an attempt to assess the effect of cinnamon and ginger on serum glucose, triglycerides and cholesterol fractions levels. Ninety male Sprague-Dawley rats weighting 120±5 g and divided into two groups. The first groups negative control group consisted of (10) rats fed on basal diet. The second main group consisted of (80) rats were injected intraperitoneal with alloxan monhydratein single dose (150 mg / kg) body weight and reclassified into eight sub groups (10 rats each). Subgroup (1), diabetic group was fed on basal diet only control positive group, subgroup (2), diabetic group was fed on basal diet plus 5% cinnamon, subgroup (3), diabetic group was fed on basal diet plus 10% cinnamon, subgroup (4), diabetic group was fed on basal diet plus 5% ginger, subgroup (5), diabetic group was fed on basal diet plus 10% ginger, subgroup (6), diabetic group was fed on basal diet plus 5% of both cinnamon and ginger, subgroup (7) diabetic group was fed on basal diet plus 10% of both cinnamon and ginger, subgroup (8) diabetic group was fed on basal diet plus (10 mg Atorvastatin + 30 mg Gliclagide). The study was assigned for six weeks. At the end of the experimental period rats were fasted over night before sacrificing, blood was collected then centrifuged to separate the serum. The results revealed that feeding rats on cinnamon, ginger and their combinations led to significant decreased in serum glucose, total cholesterol, triglycerides, LDL-cholesterol, VLDL-cholesterol and increased HDL-cholesterol. The best improvement was subgroup (8) diabetic group was fed on basal diet plus (10 mg Atorvastatin + 30 mg Gliclagide) followed by subgroup (7) diabetic group was fed on basal diet plus 10% of both cinnamon and ginger, then subgroups (3) and (5) namely diabetic group was fed on basal diet plus 10% cinnamon and diabetic group was fed on basal diet plus 10% ginger. Therefore, this study recommended that the daily intake of cinnamon and ginger as a drink may be useful in the management of diabetes and improve serum levels of glucose and lipid profile.

The core object of this research was to determine effect of dietary chia seeds (Salavia hispanica l.) powder intake on the hormonal balance in experimental female rats. The present study was performed on twenty five female rats of Sprague Dawley strain which were divided into 5 groups (five rats in each group) as follow: The first group (group 1) aged between 7- 9 weeks as negative control group and fed on basil diet. The other four groups aged between 19–21 weeks and weighed from 200 to 205 g, group 2 was a positive control group and fed on basil diet while groups 3, 4 and 5 fed on basil diet with chia seeds powder in percent 5, 10, 15 g/kg diet for 8 weeks. At the end of the experiment period serum samples were collected to determine serum lipids profile and sexual hormone profile. Results showed that feeding on chia seeds powder lead to significant (P≤0.05) decrease in serum blood lipid level, estrogen, follicle stimulating hormone (FSH), luteinizing hormone (LH) and progesterone (P4). On contrast results showed significant (P≤0.05) increase in testosterone hormone concentration in serum. Thus, results of this study recommend that women could use chia seeds in diet because they contain high amount of protein, phenolic, poly unsaturated fatty acids which contribute to weight loss and more sexual hormonal balance.

The present study was carried out to supplement some products with sunflower seeds powder and determine the chemical composition, minerals content. The results indicated that the studied sunflower seeds powder considered an important source of protein and crude oil. All sunflower seeds treated (raw, soaked and roasted) contained considerable amount of Mg, Zn, Ca, K and P. The results showed that the supplementation with 10%, 20% and 30% sunflower seeds powder had a different effect on all studied sensory attributes among halwa spread, coffee, syrup and koufta. Moreover, halwa spread, coffee, syrup and koufta with 10% sunflower seeds powder were recorded the best scores of all studied sensory evaluation. So, the sunflower seeds could be useful application in different food formulation.

The current study aimed to evaluate the chemical and Nutritional of wheat bread blended with maize flour. The gross chemical composition, energy value, minerals (Mn, Mg, Zn, Fe, Cu, Se, Ca, Na, K, P and S), total phenolics and total flavonoids were determined in white maize flour (WMF), wheat flour 72% and 82% extraction. Likewise, physical and sensory characteristics of studied bread were assessed. In dry weight basis, white maize flour and wheat flour 72% and 82% extractions significantly (P ≤ 0.05) contained moisture 7.56 – 13.04%, protein 10.49 – 14.02%, crude oil 1.57 – 6.69%, ash 0.59 – 1.70%, crude fiber 0.82 – 1.59%, total carbohydrates 72.12 – 81.28% and energy value 354.01 – 422.45 Kcal/100g. The minerals content in samples under study were found as Mn, 7.22 – 10.72; Mg, 137.81 – 203.3; Zn, 55.57 – 80.92; Fe, 62.17 – 66.46; Cu, 6.33 – 18.66; Se, 0.10 – 0.16; Ca, 92.47 – 132.42; Na, 39.77 – 92.66; K, 557.53 – 4057.96; P, 1200.00 – 4047.80 and S, 3002.73 – 9622.10 mg/kg D.W. In the present study, the wheat flour 82% extraction recorded higher contents of total phenolics 1.68 mg GAE/100g D.W. and total flavonoids 159.28 mg catechin/100g when compared with wheat flour 72% extraction and white maize flour. The data indicated that more significantly were observed in chemical composition and mineral contents between wheat bread 72% and 82% extraction and bread blended with different levels of WMF, also the sensory evaluation scores of bread were observed to be significantly (P ≤ 0.05) higher in bread 72% extraction then 82% blended with 10% white maize flour as compared with control. Consequently, it recommended to utilize the white maize flour as a source of carbohydrates, protein, oil and its important economic values.

The present study aimed to investigate the nutritional analysis of the two varieties soybean seeds namely Giza 111 and Giza 22. The proximate chemical composition, caloric value, minerals (Mn, Mg, Zn, Fe, Cu, Se, Ca, Na, K, P and S), total phenolics and total flavonoids were determined in raw control (C) and roasted (R) soybean seeds flour (SBSF) and defatted raw and roasted soybean seeds flour (DSBSF). In the dry weight basis (SBSF) and (DSBSF) contained moisture 1.95-8.03 %, ash 5.40-7.20%, protein 30.58-48.14%, crude oil 2.30-22.27%, crude fiber 4.85-7.87%, total carbohydrates 32.44-37.95% and caloric value 364.18-466.31 Kcal/100g. In the present study the (DSBSF) recorded higher content of total phenolics and total flavonoids than (SBSF). The mineral content analysis of both (SBSF) and (DSBSF) recorded high values in Mg, Ca, K, P and S. The sensory evaluation scores of burger were observed to be significantly higher in burger with 10% incorporation of defatted roasted soybean seeds flour (DRSBSF) Giza 111 as compared with other treatments. Consequently, it recommended utilizing and consumption in different food formula in order to consider a source of protein, oil and fiber.

Pumpkins are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including pulp and the fleshy shell (peel). Three pumpkin cultivars (Cucurbita maxima D.) namely: Kafr El-Battikh-2 (KB), El-Zarka (EZ) and Faraskour (FK), cultivated in Assiut, Egypt were studied for their pectin, beta carotene and - tocopherol contents. The pectin content was determined spectrophotometrically, -carotene and -tocopherol were determined by HPLC. Pectin content ranged from 7.17 to 27.33 mg galacturonic acid/100 g D.W for both pulp and peels of the fruit. The beta carotene was found in substantial amounts which ranged between 1374.57-3313.46 µg/100g for pulp and 145.39-493.15 µg/100g for peel on dry weight basis. The -tocopherol content of the samples under study was ranged from 167.30 to 1547.35 µg/100g D.W. Significant differences (P0.05) were observed among the cultivars for pectin, -carotene and -tocopherol contents. In this study, the pumpkin jam was prepared from pumpkin pulp with 100% and 50% sugar, while hard sweet biscuit was prepared by partially replacing the wheat flour (72% extraction) with 10% and 20% of pumpkin peel. Sensory evaluation was conducted to evaluating the jam and biscuits. The results showed that there were a significant differences (P0.05) in all sensory attributes among jam samples, also between the biscuits supplemented with 10% and 20% of dried pumpkin peel. The results showed that consumption of whole pumpkin fruits without peeling can enhance the amounts of pectin, vitamins A and E consumed. Also, the significance of the study is to produce pumpkin jam or biscuits that will give desirable characteristics that will be accepted by consumer.