Tamarind is a nutritious fruit with a variety of uses. The properties of this species have been extensively studied, particularly with reference to the components of the seed. The study revealed that the seed is rich in proteins (13.6%) while the seed coat is rich in fibers (21.6%). The seed has high content of calcium, phosphorus, magnesium, potassium, copper, zinc and manganese (190, 155, 113, 510, 13, 2.3 and 1.1 mg/100g) respectively compared with pulp. The total content of phenolics of T. indica L. seeds was high180.1 milligram gallic acid equivalent per gram of dry weight (mg GAE gDW-1). Also, total flavonoid content was high for T. indica L. seeds 164.4 milligram catechin equivalents per gram dry weight (mg CE gDW-1). Total phenolic content, total flavonoid content and total antioxidant activity of tamarind pulp soaked with different concentrations of tamarind seed powder showed an increase compared with control (tamarind soaked without TSP). Also, addition of tamarind seed powder to tamarind soaked to level of 2.0% (w/v) did not result in any significant difference in the perceived sensory attributes of tamarind pulp and seed soaked (p>0.05) as compared to the control tamarind soaked without tamarind seed powder). But, the content of moisture, protein, crude fiber and ash in tamarind seeds by-products substituted biscuits increased with increased level of addition of tamarind seeds flour to biscuits. Also, the total calcium, phosphorus, magnesium, potassium, copper, zinc and iron in tamarind seeds byproducts substituted biscuits increased with the increased level of addition of tamarind seeds flour to biscuits. The mean values of physical characteristics of wheat biscuit and fortified wheat biscuits with Tamarind seeds flour showed that gradual increment of spread ratio of fortified biscuits with three studied tamarind seeds flour ranging from 5.22 to 5.30 for 3, 6% tamarind seeds flour supplemented biscuits and 9%. That sensory evaluation of seeds tamarind by-products substituted biscuits containing different levels of tamarind seeds improvement with the increased level of addition of tamarind seeds to biscuits from 3 until 12% compared to the control biscuit for all organoleptic characteristics. Total phenolic content, total flavonoid content and total antioxidant activity of seeds tamarind by-products substituted biscuits increased with the increased levels of addition.

This research aims to utilization of food processing by products such as orange peels and apple pomace in some low-calorie bakery products, where this research was to explore the possibility of using of why protein concentration and some food processing by products (i.e. orange peels and apple pomace) as a fat replacers in biscuits . Impacts on physical, chemical, sensory and nutritional characteristics biscuits samples were prepared by replacing butter up to 75 by whey protein concentrate, orange peels and apple pomace, which were comparable to their full-fat biscuits. Obtained results showed an observed. decreases in fat content and caloric value in biscuits sample, beside the increase amount in protein content in biscuits prepared with whey protein concentrate and also increased in crude fiber in prepared biscuits sample orange peels and apple pomace. Sensory characteristics of biscuits prepared with fat replacers showed that color, taste, flavor and overall acceptability of biscuits prepared using different fat replacement (whey protein concentrate) at levels of 25, 50 and 75% of butter was increased by the increasing replacement levels, but overall acceptability value of biscuits prepared using (orange peels and apple pomace ) was accepted at level of 50% and 25%, respectively.

This study was aimed to estimate the nutritional value of khalas date seed powder and pita bread, prepared by replacing 5, 10, 15 and 20% of wheat flour by khalas date seed powder. Results indicated that the content of carbohydrate (%), protein (%), crude fibre (%), crude oil (%), ash (%), of khalas date seeds were 64.3, 4.69, 17.12, 4.62, and 1.09%, respectively. The total phenolic content (TPC), total flavonoids and radical scavenging activity (%RSA) were 430.43±1.2 mg GAE/100 g, 346. 13 mg RE/100 g and 79.12±1.9%, respectively. The seed oils contained 51.42% saturated fatty acids and 48.58% unsaturated fatty acids. Fiber content of whole wheat pita bread was higher compared to regular pita bread. It remained lower in 5% date seed powder bread, was quite similar in 10% date seed powder bread, and increased to 9.08% in 20% date seed powder bread compared to whole wheat pita bread. The total phenols, total flavonoids and radical scavenging activity content of pita bread fortified with date seeds increased as the amount of date seeds increased. The pita bread with20% date seeds had the highest percent for each of total phenols, total flavonoids and radical scavenging activity which valued 187.11 mg/100g, 235.45 mg RE/100 g and 43.38%, respectively. While control regular pita contained 72.31 mg/100g, 41.42 mg RE/100 g and 3.53%, respectively. Pita bread supplemented with 15% date seeds, showed high score in overall acceptability when compared to control pita bread and other various concentrations of pits. Generally, changes in dough properties were greater using different concentrations of date seeds with differences for overall acceptability and had high acceptability compared to control pita bread.

The present study was to utilize mango kernels wastes for improving some bakery products which could be analyzed for Physico-chemical, biological, bacteriological and rheological characteristics. Soaking in 1% NaCl solution was carried out to get rid of toxic compounds such as amygdaline hydrocyanic acid and trypsin inhibitors . These treatments caused slight reduction of crude protein and total carbohydrates. This aforementioned treatment caused increasing in acid value and peroxide value as well as decreasing in unsaponification matter . Oil content and fatty acid composition weren't affected by this treatment. Bakery products supplemented with mango kernels flour contained the highest value of protein, oil, fiber and ash while it contained the lowest value of total carbohydrates. Supplementation of wheat flour by using mango kernels flour promoted rheological properties. The shelf life of the produced cake increased for 8 days at room temperature and for 28 days with cold storage. Statistical analysis results indicated no significant differences between the control sample and supplemented bakery products. Gain in the rat body weight in the final nutritional period increased by increasing the mango kernels flour addition.