No abstract

Fenugreek seeds were boiled in water for various lengths of time (5, 10 and 15 min). Changes in weight, volume, moisture content, total sugars, nitrogen compounds, minerals, phosphorus compounds, phytic acid, amino acids and the in vitro digestibility of the seeds as well as the total solids of the boiling water were determined. Data indicated that there was an increase in both weight and volume as well as the in vitro digestibility of fenugreek seeds especially after the first 5 minutes of boiling. On the other hand, a decrease in the content of total sugars, protein compounds, calcium, magnesium, phytic acid, phosphorus and amino acids was observed. The reduction was accompanied by a gradual increase in the total solids of boiling water.

Chemical analysis showed that sunflower halawa contained higher crude ether extract than sesame halawa, while the protein, ash and crude fiber were practically similar in both. The chemical analysis emphasized the high energy value of sunflower halawa (23.3 kJ/g). The in vitro digestibility of sunflower and sesame halawas amounted to 98.9% and 98.4%, being close to that of casein (99.6%). Oil separation in sunflower halawa was followed during storage at room temperature. Although the peroxide value of sunflower halawa oil increased with prolonged storage time, rancid taste was not detected.Sensory evaluation showed no significant difference between sunflower and sesame halawas, except that the former was dark in colour. The introduction of 50 % of each of sunflower and sesame tahinas in halawa manufacture is suggested to improve the quality characteristics as a means of doubling its production and reduction of importation of sesame seeds.

The fish called "Bissaria" used in the present investigation has no industrial use up to now. Bissaria deteriorates rapidly because of its small size, fragile body and high activity of gut enzymes. The study aimed to prepare different products of bissaria fish, mainly hot smoked bissaria as a snack, fish fingers (Kofta) and powdered smoked bissaria (PSB). This powder (PSB) was incorporated as a natural flavouring agent into different popular food products such as fish fingers (kofta), Pizza, paste, mayonnaise, tahina and potato chips. The degree of consumer acceptability for these products was evaluated. Most of the products were highly accepted because of the pleasant flavour of the smoked bissaria. The optimum conditions required to prepare each of these products were described. The influence of processing and storage conditions on the oxidative stability and the microbial count was also conducted.

This study was conducted to determine quality parameters of Nile tilapia (Oreochromis niloticus) and grey mullet (Mugil cephalus) which were collected from different local markets in Alexandria city, Egypt during 2015. According to the overall sensory scores, the Nile tilapia and mullet samples collected from the different local markets could be classified into three categories of quality grade as follows: High quality grade (score between 8 to 10), acceptable grade (score between 5 to 7.9) and unacceptable grade (less than 5).The TVB-N values in the different samples were below the maximum value of 30 mg N/100g flesh (upper limit according to E. O. S. Q. C., 2005, ES: 3494). The TMA-N value of Nile tilapia and grey mullet collected from the different markets were within the recommended standard limits for acceptability.The pH values of Nile tilapia varied from 7.01 to 7.38. The data obtained showed significant differences (P< 0.05) among the samples. Further, Hanuvil market samples had the highest value of pH, while samples collected from El Wardian market had the lowest value of pH, with no significant differences between El Wardian, Alqsy and Bab Omar Pasha market samples. It was found that the pH values of grey mullet samples ranged from 6.74 to 7.18. Hanuvil samples followed by El Amreya samples were recorded to have the highest value of pH with no significant difference between them. On the other hand, Bakkous samples followed by Zananiri samples showed the lowest value of pH with no significant difference between them.The results indicated that the psychrophilic bacterial count of Nile tilapia and grey mullet collected from different markets were higher than mesophilic bacterial count. All Nile tilapia and grey mullet samples had high quality considering that the microbiological upper limit for fresh fish proposed by E. O. S. Q. C. (2005, ES: 3494) not exceed 10 6 CFU/flesh.