Pumpkin seed products (raw, roasted, autoclaved, germinated, fermented, pumpkin protein concentrate and pumpkin protein isolate) were incorporated into wheat flour to produce blends with protein levels of 15, 17, 19 and 21%. Dough properties were evaluated by a farinograph; loaves of breads were evaluated by a taste panel for crust color, crumb color, crumb texture, flavor, and overall quality. Results indicated that pumpkin seed products can be added to wheat flour up to a 17% protein level for raw, roasted and autoclaved pumpkin meal, 19% level for germinated, fermented and pumpkin protein concentrate and 21% level for pumpkin protein isolate without a detrimental effect on dough or loaf quality. On the other hand, the addition of pumpkin seed proteins resulted in increasing protein, lysine and mineral contents compared to the control. While lysine and tryptophan were the first and second limiting amino acids in the control bread, tryptophan and lysine were the first and second limiting amino acids for raw, roasted, autoclaved, germinated and fermented pumpkin meal; valine and lysine and valine and total sulfur amino acids were the first and second limiting amino acids for pumpkin protein concentrate and isolate, respectively. In vitro protein digestibility improved when the pumpkin seed proteins were added.

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Wheat composite flours from some cereals and fenugreek were processed into four formulas beside the control (wheat flour 72%) prior to preparing supplemented pan breads. The four formulas were from 80% wheat flour and 20% of each of barley and corn flours and 90% wheat flour and 10% fenugreek seeds flour and the last one of 75% wheat flour and 10% barley, 10% corn and 5% fenugreek flours. Some studies were done to evaluate the nutritional, rheological and sensory properties of the raw materials and the resulted bread from the four formulas and the control. Chemical results of raw materials showed that the corn and barley flours showed the lowest contents of ash and protein, while the fenugreek flour contained the highest values of crude fat, protein and fibers and the lowest of carbohydrate and calories compared with the others. The results showed also that the supplementation with composite flours lead to increasing the water absorption, dough development time (DDT) and decreasing the weakening degree and the fenugreek dough showed the highest value of DDT and the lowest of softening degree. Also, the same additive levels ought to increasing the bread weight and decreasing the volume and specific volume. On the other hand, the sensory evaluation of resulted pan breads showed that there were slight differences (p≥ 0.05) between control and formulas and barley and corn breads were the closest to control. As regard to mineral analysis, fenugreek and blend breads showed the highest levels of pb, Zn, K, Co, Ni, Cd, Cr, Fe, Na and Ca compared with the control. On the other side, amino acids analysis showed that the incorporation with composite flours improved the isolucine, lysine, methionine, threonine, tryptophan, valine and total essential amino acids compared with the control. Also, it was increasing in the chemical score (CS%), PER and BV for all composite flour breads than the control.

Oraby, et al., 2021 http://ajas.journals.ekb.eg/ 39 treatments (1, 3 and 5%) and control for all sensory attributes and Seedling. was the best and significantly different.

Two potential medical plants were examined of Marjoram (Majorana hortensis L. leaves) and black cumin (Nigella sativa L. seeds) to determine their suitability for supplementing cakes. Nutritional bioassay was done to evaluate 1 and 2% of M hortensis L. leaves and 1 and 2% of N sativa L. seeds powder compared with control in the experimental feeding of albino rats (six weeks age). The results showed that most of supplemented meals kept of their high nutritive values without any harmful effect on rat liver functions. However, 2% of M hortensis L. leaves utilized the best values in the nutritive measurements when compared to control and other supplied meals. The sensory evaluation of cakes supplemented with 1 and 2% of M hortensis L. leaves and 1 and 2% of N sativa L. seeds powder showed that there were no significant (p≤0.05) differences between control cake and supplemented samples as regard to texture and overall acceptability, except color and taste whereas the control was slightlymore acceptable (p≤ 0.05). On the other hand, there were no significant (p≤0.05) differences between the control and supplemented cakes as regard to protein, crude fiber and carbohydrate, except for 2% of each of N sativa L. seeds and M hortensis L. leaves which were the highest in total lipids, ash and polyphenol contents. As regard to essential and limiting amino acids, the addition of 1and 2% of each of M. hortensis L. leaves and N sativa L. seeds powders caused slight reductions in some essential amino acids. On the other hand, the 2% of M hortensis L. leaves powder was the best because it hasn't any limiting amino acids.