The aim of this work was to study the effect of adding bovine colostrum and date syrup as natural ingredients on the nutritional value of yoghurt and it's quality during cold storage period. Functional yoghurt was prepared by using buffalo milk 3% fat, date syrup 5% for all treatments except the control and bovine colostrum was added at different ratios 5% (T2), 10% (T3) and 15% (T4). Then, all treatments were inoculated with 2% of yoghurt starter and stored at 5°C for 12 days. Samples of yoghurt were chemically, organoleptically, and microbiologically analyzed at 1 st , 4 th , 8 th and 12 th days of cold storage. It was observed that addition of date syrup and bovine colostrum for yoghurt were found to enhance significantly the content of total Solids (TS), total protein, immunoglobulin G (IgG), lactoferrin and minerals compared to the control. Also, most nutrients hade a slight increment during advanced storage period. The titratable acidity% of yoghurt samples slightly increased during storage periods, while the pH values decreased significantly. Yoghurt fortified with 10% (T3) and 15% (T4) of bovine colostrum had significantly higher viscosity values than that in the other treatments. Also, T4 had significantly lower syneresis than the other yoghurt treatments on 12 th day of storage. No significant differences could be traced in flavour, appearance, body and texture and overall acceptability scores among all yoghurt treatments. The grams consumed of yoghurt to meet the daily requirement (GDR) for children aged 1-3 years of protein and (calcium, phosphorus, iron and zinc) significantly decreased by fortification of yoghurt with date syrup and bovine colostrum, while percent satisfaction (P.S.%/100g) of the daily needs in these nutrients significantly increased. In conclusion, fortification of yoghurt by adding date syrup and bovine colostrum enhanced nutritional value and quality of yoghurt.

The current research aimed to investigate the therapeutic effect of milk thistle (Silybum marianum L) seeds (MTS) powder compared with hepaticum drug on carbon-tetrachloride (CCl4) caused hepatotoxicity in rats. Thirty six female albino rats weighting 140±20g were divided into 6 groups. The 1 st group was fed on basal diet as the negative control group (G1), while the other five groups were injected by CCl4 (i.p). The 2 nd group was the positive control group (G2). Groups from 3 rd to 5 th were fed on basal diet contain different ratio of MTS powder 1, 2 and 3 %,respectively. While, the last group (G6) was fed on basal diet contain the hepaticum drug. Liver weight, relative liver weight to the body weight (L/B %), serum liver enzymes activity, total protein, albumin, bilirubin, kidney function, serum lipid profile and histopathological examination were determined. All data were statistically analyzed and the results showed that, milk thistle seeds are rich in protein, fat and fiber. Also, its oil rich in fatty acids as linoleic acid (55.12%), oleic acid (21.78%) and palmitic acid (8.80%). Feeding hepatotoxic rats with 3 % of MTS and drug caused a significant (P ≤0.05) increase in liver weight compared to the positive control group. While, there was no significant differences (P >0.05) between the positive control group and therapeutic groups for L/B %. On the other hand, adding 1, 2 and 3% of MTS to standard diet caused a significant decrease (P ≤0.05) in ALT and AST enzymes activities level compared to the positive control group. Also, feeding hepatotoxic rats on 1, 2 and 3% of MTS and drug caused a significant (P ≤0.05) decrease in serum urea and creatinine levels. So, by increasing the levels of adding MTS powder (2 and 3%) to standard diet caused a significant improvement in liver function and histopathological examination.

Plant oils as sunflower, sesame and fenugreek oils has been successfully used in food technology. They have multi purpose for human health as safe and natural additives. Thus, this research was carried out to study the fatty acids composition of sunflower, sesame and fenugreek oils. Chemical composition and sensory evaluation of rusk containing these plant oils were studied. Also, Thirty-six male rats were divided into 6 groups to study the effect of feeding hypercholesterolemic rats, on rusk containing these plant oils, for six weeks on lipid profile, kidney functions, liver functions and histopathological examination of liver. The results showed that fenugreek oil had the highest total unsaturated fatty acids 86.19% followed by sesame and sunflower oils revealing 85.05% and 81.86%, respectively. Rusk product manufactured from studied oils at ratio 1:1:1 W:W:W (T3) had the highest content of moisture, crude protein, fat and ash. While, it had the lowest content of carbohydrate. Moreover, as a result of feeding hypercholesterolemic rats on rusk products fortified with plant oils caused a significant decrease in Triglyceride (TG), Total cholesterol (TC), Low density lipoprotein (LDL), Very low density lipoprotein (VLDL), LDL/HDL ratio and a significant increase in High density lipoprotein (HDL) after 6 weeks of feeding compared to the positive control group. The results indicated that liver enzymes and kidney functions of hypercholesterolemic rats were improved significantly as a result of feeding on rusk products. So, the group feeding on rusk product fortified with mixture of sunflower, sesame and fenugreek oils at ratio 1:1:1 W:W:W (T3) had the lowest levels of all these parameters compared to the positive control group. It could be recommended that adding plant oils as sunflower, sesame, fenugreek oils at ratio 1:1:1 W:W:W during the manufacture of Egyptian bakery (rusk) product can improve the health and nutritional benefits of this product and also, have positive effects on hypercholesterolemia.