This work aim to verify the importance of milk thistle seed powder (MTSP) as a medicinal plant and effect of fortification wheat flour (WF) with MTSP on chemical and nutritional properties. Therefore, the chemical composition such as ether extract, dietary fiber, crude protein, vitamin C, amino acids and minerals contents were determined. Also, the antioxidative properties such as phenolic compounds and flavonoid compounds and scavenging activity on DPPH free radicals were also determined. Furthermore, the possibility to use MTSP in bread sticks preparation, where the use of MTSP as replacer of WF at different extents (4, 8 and 12%) to prepare bread sticks rich in protein and minerals, as well as organoleptic evaluation of prepared bread sticks were investigated. Results indicated that MTSP have high amount of protein (25%), ether extract (25.56%), crude fiber (29.68%), minerals content (4.55%), vitamin C (4.59 mg∕g), flavonoids (20,65 mg/g), and phenolic compounds (40.33 mg as Gallic /g) (antioxidants) which, could be used as alternative natural source for synthetic antioxidants in industry. The indispensable and dispensable amino acids are more abundant in MTSP protein. Sensorial evaluation of the obtained products indicated that successful replacement was 4, 8 and 12% of MTSP. So, it could be recommended to use the investigated plant seeds in bread sticks production for its nutritional concept and antioxidative effects. Finally, the use of inexpensive available natural sources of bioactive material and incorporated to our low-cost foods for treatment or protection of our widespread disease is innovated road to produce low price therapeutic foods available to wide levels of our people.

As part of this functional food covenant, the world is searching for new healthy food products with ample quantities of bioactive components such as fibre, mineral elements, essential amino acids, and phenols. Since CHIA seeds powder has both nutritious and pharmaceutical  properties, integrating it into pan bread  may be  beneficial  to  human  health. The sensorial parameters of pan bread enriched with CSP, amino acids composition, and proximate  compositions  of the pan bread were investigated in this study by partially replacing  wheat  flour (WF) with  CHIA  seeds  powder  (CSP) at  levels  of  3  percent, 6  percent, 9 percent, and 12 percent. The addition of CSP to pan bread  improved  the mineral content of the bread. With  only  a minor depreciation in bread  quality, CSP could  partially replace  WF  72 percent extraction in pan bread, increasing its nutritional value in terms of  fibre, essential amino acids, and minerals. Sensorial evaluation revealed that pan bread supplemented with up to 12% CSP was acceptable to the panelists, with notable differences in crumb texture, appearance, crust color, crumb grain, taste, odor, and overall acceptability as compared to pan  bread   control. When compared  to  pan bread  without  CSP, the CSP  mixture  increased the mineral  content, essential  amino  acid  content, and nutritional   properties.

This study aimed to prepare gluten-free high quality biscuits for patients suffer from celiac. used flour instead of wheat flour, were quinoa, rice and chickpeas flours as well as basic other ingredients of biscuits. used blends were rice (B1), (B2 = Rice 50% + Quinoa 40% + Chickpea 10%), (B3 = Rice 50%+ Quinoa 30%+ Chickpea 20%), (B4=Rice 50%+ Quinoa 20%+ Chickpea 30%), (B3=Rice 50%+ Quinoa 10%+ Chickpea 40%), chemical analysis, minerals content, amino acids content of raw materials were determined. Chemical composition of biscuit blends showed that crude protein, ether extract, ash and fiber contents were higher in all samples prepared using quinoa flour, rice flour and chickpeas flour than those of rice flour only. Quinoa flour had higher percentage of leucine (8.60%), and phenylalanine (6.30%). chickpeas flour had higher percentage of lysine (7.80%), valine (5.50%). rice flour was higher in alanine, glycine and tryptophan content. Caloric values of biscuit blends B3, B4 and B5 contained quinoa flour, rice flour, chickpeas flour was lower than B1. Appearance, taste, odor and color of biscuits contained quinoa flour; rice flour and chickpeas flour have higher scores than biscuits from rice flour B1. While, all sensory properties of free gluten biscuits samples B2, B3, B4 and B5 prepared using quinoa flour, rice, and chickpeas flour (87.4%, 90.2%. 91.1% and 92.8%, respectively) were higher than biscuit prepared from rice flour B1(85.3%) overall. The biscuits are nutritionally convenient for celiac disease patients.