Background. Tiger nut milk is an underused food product in Europe, Africa, and a number of developing countries. This milk has been suggested as a substitute for bovine milk to reduce malnutrition in poor parts of the world. Hence, this study aimed to prepare tiger nut tuber milk using milk permeate or cheese whey as an extraction medium. A novel probiotic fermented tiger nut milk was also developed using probiotic culture of Lactobacillus helveticus Lh-B02. Materials and methods. The physico-chemical, color, sensory, and microbiological properties of the tiger nut milk were determined. Results. Our results showed that substituting water for permeate or whey led to an enhancement of the nutritional, physico-chemical, and viscosity properties of tiger nut milk. No differences were observed in the sensory properties between water-tiger nut milk and permeate-or whey-tiger nut milk. As for fermentation of tiger nut milk, fermented permeate-and whey-tiger nut milk had the highest values of viscosity and L. helveticus Lh-B02 count. Also, the color parameters (a*, b*, and L*) were enhanced in fermented permeate-and whey-tiger nut milk. Regarding the sensory properties, all fermented tiger nut milk types were acceptable, and the panelists preferred the flavor of fermented whey-tiger nut milk. During cold storage (20 days), fermented water-tiger nut milk exhibited the lowest values of chroma, L. helveticus Lh-B02 count, and appearance compared to other fermented tiger nut milk types. The storage period revealed a negative effect on the viscosity and a positive effect on the luminosity values (L*) of all fermented tiger nut milk types. Conclusion. It is possible to substitute water with milk permeate or cheese whey to prepare tiger nut tuber milk with high nutritional and organoleptic properties.

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The aim of the present study is to investigate the ameliorative effect of aqueous guava leaf extract (AGLE) with different doses (200, 350, 500 & 650 mg/kg b.wt.) taken p.o in rats fed high fat high cholesterol (HFC) diet for 8 weeks. The four doses of AGLE cause a significant decrease in food intake, final body weight, gain in body weight, serum TAG, VLDL-C, risk ratio as well as liver TAG and malondialdehyde level. Also doses of AGLE (350,500 and 650 mg/kg b.wt.) cause a significant decrease in relative liver weight, serum AST and LDL-C but a significant increase in HDL-C and leptin hormone. While doses (500 & 650 mg/kg b.wt.) cause a significant decrease in serum TC. The highest dose causes a significant decrease in serum ALT and adiponectin hormone. Total liver cholesterol was decreased significantly in groups given (200 & 350 mg/kg b.wt.) but no significant decrease in doses (500 & 650 mg/kg b.wt.). As well as ghrelin hormone does not show significant decrease in the four treated groups fed HFC diet and given AGLE compared to rats fed HFC diet only.

The present study aims to evaluate the effect of gamma irradiation on the quality and natural antioxidants of fenugreek (Trigonella joenum-greacum) and lupine (lupinus terms) seeds at dose levels of 10 and 20 kGy in hyperlipidemic rats. Rats were divided into: group (1) fed on balanced diet (negative control), group (2) fed on high fat high cholesterol (HFHC) diet (positive control), groups (3,4,5,6,7 and 8) fed on HFHC diet with either 15% nonirradiated or irradiated at dose levels of 10 or 20 kGy fenugreek or lupine seeds, respectively for eight weeks. The results showed that the applied doses of non-irradiated or irradiated fenugreek or lupine seeds at dose levels of 10 or 20 kGy were significant decrease in relative liver weight except for group (3), PER except for group (4), food intake, final body weight, gain in body weight, serum alanine amino transferase (ALT), serum aspartate amino transferase (AST), total cholesterol, triacylglycerol, low density lipoprotein-cholesterol (LDL-C), malodialdehyde and nitric oxide. On the other hand, it was observed that there were significant increase in FER except for group (5), blood hemoglobin, high density lipoproteincholesterol (HDL-C), superoxide dismutase (SOD), glutathione peroxidase (GPX) and catalase (CAT) when compared with HFHC diet (group 2).