A new yeast strain isolated from pin cushion flower (Scabiosa atropurpura) in our laboratory was selected from 200 yeast isolates as carotenoids producer and identified as Rhodotorula glutinis var. glutinis. The selected isolate was grown in synthetic medium to study the effect of carbon to nitrogen ratio, sources of nitrogen and carbon, mineral salts and incubation temperature on carotenoids production. The results indicated the following optimal conditions: carbon to nitrogen ratio of 5, ammonium sulphate as nitrogen source, sucrose as carbon source, presence of zinc sulphate in the medium and cultivation temperature of 25?C. The studied factors affected the dry biomass as well as the proportion of carotenoids and consequently the colour of pellets of the yeast. The yeast strain was grown under the optimal conditions to study the changes occurring in the medium and the pellets during carotenoids production for 6 days. Carotenoids production started after the first day of incubation and most of the carotenoids content in the yeast cells was produced during stationary phase. The highest cellular (861 μg?g–1) and volumetric (1.9 mg?L–1) carotenoids content were ob- tained after 5 days of growth

An attempt was made to isolate yeast strains from different sources (flowers, trees exudates, fruits and cheese) which have a fast growth rate and high content of carotenoids. Seventy cultures of pigmented yeast were isolated. Forty six yeast isolates were selected and identified by simplified identification method which showed that all isolates belong to Rhodotorula glutinis. These isolates were screened in two steps. Seventeen promising isolates of Rhodotorula glutinis were selected after the primary screening. Then 6 yeast isolates were chosen and passed through the second screening. The most promising isolate (isolated from pin cushion flower, Scabiosa atropurpurea) was selected according to its total carotenoids content expressed as torulene (μg·g -1 and μg·L -1 ). This isolate was reclassified using a number of morphological, biochemical, and physiological characteristics which revealed that the yeast isolate agree well with those of Rhodotorula glutinis var. glutinis. Dry biomass, amount and proportion of individual carotenoids and lipid content of the selected identified yeast were determined.

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Nowadays lake of food security is one of the major world problems. Underutilized crops rich in essential nutrients may considered as an alternative to cover the shortage of staple ones and help in covering the food demand (Nandal andBhardwaj, 2014 andPearl &Burke, 2014). According to Dansi et al. (2012) chia seed is an underutilized and neglected crop. It is rich in nutrients with medicinal value, able to help in treating malnutrition and improve the health status of populations.Chia plant (Salvia hispanica L.) belongs to Lamiaceae family, and Mexico and Guatemala as a native origin. It grows in light to medium clay and sandy soils and even in arid lands with good drainage. It is semi-tolerant to acid soils and drought. The leaves of the plant contain essential oils that act as insect repellents, thus chia can be grown without pesticides. The commercial yield per hectare is ranged from 500 to 600 kg of seeds with trading price varied from 800 to 1200 US $ per ton (Peperkamp, 2014 andSegura-Campos et al., 2014).The seeds of this plant used for different purposes as a human food for about 5500 years with corn in Mexico and preparation of folk medicines in Southern California in USA D UE to the great potential of chia (Salvia hispanica L.) seeds as a new promising food, this investigation was carried out to characterize the Egyptian chia seeds comparing with an imported one. Physical, chemical and technological properties of both seeds were determined. The results showed that the local chia seeds had slightly higher length, width, lightness (L*), redness (a*), yellowness (b*) , kernel percentage and relatively smaller seed index, thickness, bulk density and hull percentage than imported one. The content of lipids (~34%), proteins (~24%), crude fiber (~20%), mucilage (~7%) was relatively higher, ash (~4.5%) and nitrogen free extract (~9%) was slightly lower in imported than local chia seeds. Caloric value of both seeds was nearly similar, 522 kcal/100 g. Potassium, phosphorus and copper value was higher and sodium, zinc, manganese, magnesium and iron content was lower in imported than local chia seeds. The crude oil of both seeds had amber color, clear appearance, nearly the same constants and separated by TLC technique into identical seven classes and triglyceride groups. The major oil class was triglycerides and the main triglycerides were the nine double bonds group. Up to 80% of chia seed oil fatty acids was polyunsaturated mainly linolenic (~63%) and linoleic (~17 %) acids .Saturated to unsaturated and ω6 to ω3 fatty acids ratio's in chia seed oil were 1: 9.5 and 1: 3.5, respectively. Whole seeds and its flour, oil and mucilage were used in preparing cold and hot drinks, corn cake, biscuits, salad dressing, jam like product and jelly. The sensory characteristics of these products were well accepted by panelists.

Five sun‐dried peeled roots of Glossostemon bruguieri plants (moghat) from different climatic areas were studied for their chemical and nutritional characteristics and technological application. Starch is the main component of the roots with 54.5–62.4 g/100 g, while protein represents up to 8.3 g/100 g. The ash content was high (≥5 g/100 g) with significant variation between samples. Calcium, magnesium and iron were the major minerals of the roots. The oil is highly unsaturated with about 80% of oleic and linoleic acids, and it is also characterized by high palmitic acid content (13.1–16.6 g/100 g). The roots' protein is low in essential amino acids especially methionine and lysine. The hot drink prepared from the dried root powder was highly accepted by the panelists. The roots have high amounts of dietary fibers, pectin and mucilage, which possess the potential for utilization of the roots as natural functional foods. PRACTICAL APPLICATIONS There is a great interest toward functional food and the link between diet and prevention of certain diseases. Dried powder of peeled roots of Glossostemon bruguieri plants (moghat) is used to prepare a traditional hot drink in the Middle East region. Chemical and nutritional constitutes of the root were determined to predict the potential of this root as a functional food. Non‐starch polysaccharides including dietary fiber, pectin and mucilage were the key components of the roots, which possess health aspects and promote the moghat drink to be a healthy, functional food drink.