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.

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.

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.

This study aimed to evaluate the nutritional analysis of the three Egyptian cultivars of okra (Abelmoschus esculentus L.) seeds namely: Balady Assiut (BA), Balady Qena (BQ) and Pusa Sawany (PS). The proximate chemical composition, caloric value, minerals (K, Mg, Ca, Na and P), total phenolics and total flavonoids were determined in okra seeds flour (OSF) and defatted okra seeds flour (DOSF). In the dry weight basis OSF and DOSF significantly (p0.05) contained moisture 1.23-10.54%, ash 5.76-10.84%, protein 22.30-37.02%, oil 2.65-23.99%, crude fiber 9.62-17.00%, total carbohydrates 29.44-44.03% and caloric value 327.29-440.91 kcal/100g. The mean values of total phenolics, total flavonoids revealed that significantly different at (P0.05) between samples of OSF and DOSF. In the present study the PS cultivar recorded higher contents of total phenolics (969.24, 846.82 mg gallic acid/100 g D.W) and total flavonoids (15.14, 19.69 mg catechin/100g D.W) in both OSF and DOSF, respectively, as compared to BA and BQ cultivars. The mineral contents in samples under study were found as potassium 3.13-5.48, phosphorus 0.80-1.31, magnesium 0.44-0.78, calcium 0.25-0.49 and sodium 0.03-0.35 g/100g D.W. In terms of essential amino acids the PS DOSF was higher in leucine (7.42%), lysine (5.77%), valine (5.31%), phenylalanine (5.12%) and threonine (3.37%) when compared to BA and BQ DOSF. The major non-essential amino acids in DOSF of BA, BQ and PS were glutamic (12.73-17.60%), aspartic (8.51-11.66%) and arginine (7.96-10.64%). The highest protein efficiency ratio (PER) in (PS) was (2.47), while the lowest value of protein efficiency ratio was (1.58) found in (BQ). The biological value (BV) of protein was found with values: 75.10, 69.73 and 65.73 in PS, BA and BQ, respectively. The sensory evaluation scores of chicken nuggets were observed to be significantly (P0.05) higher in nuggets with 5% incorporation of BQ and PS DOSF as compared with control. Consequently, it recommended utilizing and consumption in different food formula in order to consider a source of protein and oil.

This study aimed to evaluate the nutritional analysis of the three Egyptian cultivars of okra (Abelmoschus esculentus L.) seeds namely: Balady Assiut (BA), Balady Qena (BQ) and Pusa Sawany (PS). The proximate chemical composition, caloric value, minerals (K, Mg, Ca, Na and P), total phenolics and total flavonoids were determined in okra seeds flour (OSF) and defatted okra seeds flour (DOSF). In the dry weight basis OSF and DOSF significantly (p0.05) contained moisture 1.23-10.54%, ash 5.76-10.84%, protein 22.30-37.02%, oil 2.65-23.99%, crude fiber 9.62-17.00%, total carbohydrates 29.44-44.03% and caloric value 327.29-440.91 kcal/100g. The mean values of total phenolics, total flavonoids revealed that significantly different at (P0.05) between samples of OSF and DOSF. In the present study the PS cultivar recorded higher contents of total phenolics (969.24, 846.82 mg gallic acid/100 g D.W) and total flavonoids (15.14, 19.69 mg catechin/100g D.W) in both OSF and DOSF, respectively, as compared to BA and BQ cultivars. The mineral contents in samples under study were found as potassium 3.13-5.48, phosphorus 0.80-1.31, magnesium 0.44-0.78, calcium 0.25-0.49 and sodium 0.03-0.35 g/100g D.W. In terms of essential amino acids the PS DOSF was higher in leucine (7.42%), lysine (5.77%), valine (5.31%), phenylalanine (5.12%) and threonine (3.37%) when compared to BA and BQ DOSF. The major non-essential amino acids in DOSF of BA, BQ and PS were glutamic (12.73-17.60%), aspartic (8.51-11.66%) and arginine (7.96-10.64%). The highest protein efficiency ratio (PER) in (PS) was (2.47), while the lowest value of protein efficiency ratio was (1.58) found in (BQ). The biological value (BV) of protein was found with values: 75.10, 69.73 and 65.73 in PS, BA and BQ, respectively. The sensory evaluation scores of chicken nuggets were observed to be significantly (P0.05) higher in nuggets with 5% incorporation of BQ and PS DOSF as compared with control. Consequently, it recommended utilizing and consumption in different food formula in order to consider a source of protein and oil.

The current study aimed to utilize the white grapefruit albedo layer flour in wheat toast bread fortification. Study included determination of gross chemical composition, caloric value and minerals (Ca, Fe, Zn, Na, K and P) content of studied toast bread likewise; physical and sensory characteristics of studied toast bread were assessed. The data revealed that incorporation of both wheat flour and defatted grapefruit albedo layer flour increased crude fat, ash and crude fiber to (1.57%, 6.41%), (0.59%, 2.20%) and (0.82%, 9.13%), respectively. However, it decreased protein and carbohydrate contents (4.24%, 12.85%) and (64.83%, 72.12%). The mean values of minerals composition of wheat flour and fortified wheat toast bread DGAF revealed that no significant differences between 5% and 10% DGAF toast bread in iron and phosphorus, while there are an increase in Ca, K contents in fortified toast bread ranged from (38.00% to 171.00%) and (90.00% to 210.00%) compared with control; respectively. The results showed that 5%, 10%, 15% and 20% (DGAF) had a different effect on all studied sensory and physical characteristics of all studied toast bread. Moreover, toast bread with 5% defatted grapefruit albedo flour was recorded the best scores of all studied sensory characteristics in fortified toast bread. Consequently, it recommended utilizing the grapefruit albedo layer flour in order to enhance the nutritional values of toast bread.

The current study aimed to utilize the white grapefruit albedo layer flour in wheat toast bread fortification. Study included determination of gross chemical composition, caloric value and minerals (Ca, Fe, Zn, Na, K and P) content of studied toast bread likewise; physical and sensory characteristics of studied toast bread were assessed. The data revealed that incorporation of both wheat flour and defatted grapefruit albedo layer flour increased crude fat, ash and crude fiber to (1.57%, 6.41%), (0.59%, 2.20%) and (0.82%, 9.13%), respectively. However, it decreased protein and carbohydrate contents (4.24%, 12.85%) and (64.83%, 72.12%). The mean values of minerals composition of wheat flour and fortified wheat toast bread DGAF revealed that no significant differences between 5% and 10% DGAF toast bread in iron and phosphorus, while there are an increase in Ca, K contents in fortified toast bread ranged from (38.00% to 171.00%) and (90.00% to 210.00%) compared with control; respectively. The results showed that 5%, 10%, 15% and 20% (DGAF) had a different effect on all studied sensory and physical characteristics of all studied toast bread. Moreover, toast bread with 5% defatted grapefruit albedo flour was recorded the best scores of all studied sensory characteristics in fortified toast bread. Consequently, it recommended utilizing the grapefruit albedo layer flour in order to enhance the nutritional values of toast bread.