Quality of spaghetti supplemented with apricot kernel flour.

Chemical composition, cooking quality, color as well as sensory and biological evaluation of supplemented spaghetti with apricot kernel flour at 4, 8, 12 and 16 replacement levels were studied and compared with semolina spaghetti as a control sample. The results indicated that the supplemented spaghetti samples with apricot kernel showed more protein, fat, ash, fiber contents and nutritive value; but less total carbohydrates than the semolina spaghetti sample at all replacement levels. Less than 45% of potassium and sodium was retained in the investigated spaghetti samples after cooking. Spaghetti processed from 100% durum semolina showed the highest quality characteristics [cooking quality, color, sensory parameters and consumer acceptability], followed by spaghetti samples supplemented with apricot kernel flour at levels until 12%. Further supplementation above this level improved food efficiency ratio [FER], net protein utilization [NPU], digestibility [D] and biological value [BV], but decreased the quality attributes of produced spaghetti

Functional properties and biological evaluation of some used okra seed products in sugar cookies fortification.

The present study was carried out to investigate the chemical composition and the functional properties of some okra seed products, which affect the technological properties and the possibility of utilization of these products in fortification or substitution. The results of proximate composition, amino acid profiles, functional properties and biological evaluation indicated that okra seed products have significant potential as an important new protein source. The most limiting amino acids in the all investigated okra seed products were isoleucine and valine. Oil emulsified by okra seed products ranged from 37.8 to 40.1%. Biological studies of tested okra seed products indicated that net protein utilization [NPU], digestibility [D], biological value [BV] and protein efficiency ratios [PERs] of these products were lower than the control [casein]. Full-fat and defatted sieved okra seed flours were used for preparation of sugar cookies. The effect of fortification on the organoleptic characteristics and chemical composition of cookies was also studied. Protein, fat, fiber and ash contents were increased in fortified cookies samples with both investigated sieved okra seed flours at all replacement levels. While, total carbohydrates decreased by increasing the level of substitution

Chemical and biological evaluation of tomato processing wastes.

Chemical and biological evaluation of tomato seeds and total tomato processing wastes was investigated. The defatted tomato seeds and total tomato processing wastes meals found to contain about 37 and 27% protein, respectively. The most predominant element was phosphorus in both investigated meals, followed by potassium and magnesium. Linoleic acid was the major fatty acid in both tested meals oil, followed by oleic acid. Valine was the first limiting amino acid, while isoleucine was the second limiting amino acid in the defatted tomato seed meal. It was also found that threonine and isoleucine were the first and second limiting amino acids in the defatted total tomato processing wastes meal, respectively. Biological studies of both investigated meals indicated low values for net protein utilization, digestibility, biological value and protein efficiency ratio when compared with the control

Studies of some biochemical nutritional and anti-inflammatory effects of nigella

The anti-inflammatory effects of the whole powdered seeds of Nigella sativa L. [Family Ranunculaceae] as well as the successive petroleum and alcoholic extracts were tested in experimental rats. The results revealed a remarked anti-inflammatory activity of the tested natural agents. The results revealed that the whole powdered seeds produced a significant reduction of plasma triglycerides, postprandial blood sugar and body weight gain. The alcoholic extract produced a significant decrease of plasma cholesterol and body weight gain, while the petroleum ether extract reduced plasma cholesterol and postprandial blood sugar significantly and produced a significant increase in body weight gain. Concerning liver and kidney function tests, the three tested natural agents showed complete safety. Chemical composition of the most active extract was carried out. The total fatty acids fraction was methylated and analyzed by GLC. The results revealed the presence of myristic, palmitic, stearic, oleic, linolenic, behenic and arachidic acids with a quantitative variation in the petroleum ether extract, which is safe up to 6 g/kg mice body weight according to the acute toxicity test

Effect of dietary phytate and fiber on availability of iron, zinc and calcium of some common foods consumed in Egypt

The metabolie balance technique was followed to measure the availability of iron, zinc and calcium in common foods. Apparent absorption and relative absorption or availability of each metal was estimated. The balance study showed that dietary phytate had a little effect on the absorption of calcium, whereas it markedly decreased both the availability of iron and zinc. Regarding the effect of sodium phytate at doses of 10, 20 and 40 mg/rat on serum iron levels, the results clearly indicated that there is a negative correlation between serum iron levels and the concentration of phytate given. From the results obtained it is seen that dietary phytate fairly inter-fer with calcium, whereas the availability of iron and zinc were affected