Moringa oleifera is a plant that successfully grows recently in Egypt and has rich of nutrients seeds with valuable content of edible oil. The present study aimed at determining the physicochemical properties of moringa seeds and their extracted oil of which cultivated at different regions in Egypt. Obtained results revealed that protein, lipid, ash, fiber and total carbohydrate contents were in range of 34.51%-36.5%, 28.62%-30.06%, 4.22%-5.06%, 10.92%-12.16% and 19.00%-20.29%, respectively. Consequently, caloric value was around 450.36-451.32 kcal 100 g −1 for dried moringa seeds. As confirmed, dried moringa seeds are considered as a rich source of dietary minerals. TPCs content of M. oleifera seed were ranged from 16.9-18.5 mg GAE g −1 dw. The antioxidants activity was in a range of 0.17-0.28 μmol TE g −1 dw (DPPH scavenging activity) and was in a range of 4.19-6.29 μmol TE g −1 dw (DPPH scavenging activity). The chlorophyll a, chlorophyll b, carotenoids, flavonoids and flavonols contents were ranged from 0.93 to 1.78, 4.89 to 8.41, 13.53 to 19.56 mg g −1 dw, 3.30 to 5.40 and 2.30 to 4.10 mg QE g −1 dw, respectively. Obviously, the individual essential amino acids (EAAs) and nonessential amino acids (NEAAs) recorded higher contents when compared to referenced protein. Total AA showed in triple amount in moringa protein when compared FAO standard. The acid value, iodine value, unsaponificable matter, peroxide value, refractive index, saponification value of cold pressed moringa seeds oil found to be 0.29-0.37 mg•g −1 , 65.7-67.5, 0.60 to 0.74 g 100 g −1 , 1.67-2.47 mEq/Kg, 1.4607-1.4613, 171.7 to 178.3 mg KOH g −1 , respectively. Clearly, the unsaturated fatty acids (USFA) contents of M. oleifera edible oils were 77.14%-84.98%, especially oleic (73.30%-79.58%). On contrary, the saturated fatty acids (SFA) recorded 15.00%-22.83% where palmitic and stearic acids were the predominant SFA. The results of oil physicochemical parameters were compared with those of commercial oils. It could be illustrated that moringa seeds and its oil considered as a good source for dietary

Using of natural antifungal preservatives, especially extracted from herbs is innovatively used, since plant matrices possesses antifungals and antioxidants compounds. The current work was undertaken to evaluate the antifungal and antioxidant activities of Rosemary (Rosmarinus officinalisL.)essential oil (REO). REOcontained high amount of Total phenolic compounds (TPC)exude high radical scavenging activity toward DPPH, ABTS and linoleic acid radicals as well as iron chelating activity. The TPC of REO was 198.8 mg GAE g-1 demonstrated 234.7µmol of TE g-1 DPPH radicals scavenging activity and 291.3µmol of TE g-1 ABTS radicals scavenging activity. The antioxidant capacity of REO exhibited 75.8% reduction when evaluated by βcarotene bleaching assay. The reducing power activity related to iron chelating was198.1 µmol of AAE g-1 .The CEO exhibit a high of 1,8-Cineole content (32.65%) over 20 identified components by GC-MS analysis. Furthermore, REO exhibited antifungal activity in vitro at low concentrations against tested food borne pathogens. The concluded results fromMIC and hyphal extension inhibition test indicated that REO was affected either growth or hyphae ofFusariumefficiently in vitro. The MIC was in range of 300-1000 mg L-1. The mode of action of in vitro experiment exhibited that REO was effective to affect the fungal cell thenpermeabilize the cell membrane. Therefore, REO can be reliably applied in commercial applications as antioxidant, antifungal and flavoring agent as seperate or in combination with traditional preservatives for controlling the undesirable organoleptic and fungal deteriorationsas well as mycotoxins in foodstuffs.

In present study, we aimed at producing novel date-based bars (DBs) by using "Tagyat variety". The materials used were date "Tagyat", Dried mill, peeled white sesame seeds, peeled peanut, grated coconut, cacao powder and corn starch. The raw materials and produced DBs were chemically analyzed. The energy values for DBs were calculated. Minerals and amino acids were determined for all produced DBs. The DBs were organoleptically evaluated. Tagyat date had the higher moisture, total, reducing and non-reducing sugars contents (22.23%, 66.81%, 53.55% and 12.60%, respectively). Dried milk, peanut and peeled white sesame had the higher crude protein content being 31.94%, 28.59% and 23.99%, respectively. Peeled white sesame seeds, peeled peanuts and grated coconuts had the highest amount of crude fat being 54.35%, 52.21% and 49.93%, respectively. Dried milk and cacao powder had higher total ash content which contained 5. . The SDB and SDKB DBs had the highest amounts of EAA, Ratios of E:N, E:T, E:P and EAAI (%), which contained 46.654 and 44.853 g/16 g N, 0.983% and 0.890%, 0.496% and 0.471%, 0.467% and 0.449% and 86.86% and 83.51%, respectively. The amino acid methionine was the most deficient amino acid in all formulated DBs. The SDKB was the highest sensory characteristics, and it was followed by SDB to be 90.77% and 88.98%, respectively for instance.

Iron deficiency and specifically iron deficiency anemia remains one of the most severe and important nutritional deficiencies in the world today. In this study chickpea ,purslane, doum and carob flours were used as natural sources for production of the functional food (cupcake) for anemic patients. Cupcake supplemented with 80% wheat flour and 20% chickpea) replacement ( had the highest score sensory evaluation. Supplementation of cupcake made from 80% wheat flour, 20% chickpea flour partially replacement of wheat flour with purslane leaves r, doum and carob powders at 7.5, 7.5 and 15%, respectively which had the highest score sensory evaluation. In double-fortified experiment were tested for their efficacy in managing iron deficiency anemia (IDA) in rats. Seven groups of female Wistar rats (n = 6) were used. The study was divided into two phases, viz., the development of anemia in the first phase by providing five groups with diet free of iron for 21 days and the rest two groups provided with normal basal diets, then second phase the random division of anemic rats into five groups feeding the experimental tested diets for 56 days The hemoglobin (Hb) concentration value, serum iron (SI), body weights, blood parameters and weights of all rats groups were measured. The biological examination revealed that the (G4) , (G5 (G6) and carob(G7) induced the greatest improvement effect on body weight gain in anemic rats as compared to (G2) which contained 92.69, 106.48, 101.18 and 102.05% in, G4, G5, G6 and G7, respectively compared with 37.32% in G2. The hematological and biochemical analyses showed that the changes in blood picture, serum iron, serum proteins levels were in favor of supplementation chickpea flour with purslane, doum and carob products when compared to (G2).The RBCs, Hb, Hct, MCV and MCH increased significantly. Moreover results indicated that administration of the supplemented diets was associated with an improvement in the levels of alanine aminotransferase ,aspartate aminotransferase, urea, creatinine and uric acid compared with the IDA model group and a significant decrease the levels of albumin and total protein were recorded. Lipid profile indicated that a significant decrease in triglycerides, total cholesterol, LDLcholesterol and VLDL-cholesterol, which HDL-cholesterol increased significantly in G4, G5, G6 and G7 compared with those in G2. It can be concluded that chickpea flour with purslane, doum and carob products have good nutritive value and positive response on blood picture and serum biochemical parameters in anemic rats. Therefore, this study recommend that intake of chickpea, purslane, doum and carob powders may be beneficial for patients who suffer from iron deficiency anemia due to their nutritional and restorative properties.

Innovative research in human nutrition during the past few years recommending the contribution of functional vegetarian diets to improve human health and to minimize risk diseases. In present study, three innovative ready-to-use (RTU) and ready-to-eat (RTE) chickpea-based ovo-vegetarian diets (OVDs) incorporating different vegetables (pea, taro, and broccoli) at 15% were prepared. These formulated OVDs with 34% chickpea were either supplemented with 1% spirulina as food supplement or formulated without spirulina. Herein, the nutritional and bioactive compounds of those OVDs could be investigated. Chemical composition, minerals content, bioactive compounds and antioxidant activity as well as amino acids content of OVDs before and after cooking were determined. RTE OVDs with or without spirulina were organoleptically tested after frying cooking. Results of composite analysis were 62.46 to 68.54, 17.52 to 20.57, 5.54 to 6.19, 6.97 to 8.92, 5.09 to 6.65 and 61.49 to 63.84% for moisture, crude protein, lipids, ash, fiber and available carbohydrate contents in RTU OVDs, respectively. Significant differences (p<0.05) were found in chemical composition in RTU and RTE as well as caloric value of OVDs. RTU CVDs exhibit appropriate content of ascorbic acid, total phenolic compounds (TPC) flavonoids and flavonols which basically depends on their ingredients and possess a valuable antioxidant activity. However, frying process dramatically reduced the ascorbic acid, flavonoids and flavonols contents. Addition of spirulina had increased the minerals, phytochemicals and amino acids contents in OVDs. High organoleptic acceptability of RTE OVDs was noticed to confirm the consumer attractiveness. In conclusion, the possibility to produce healthy RTU and RTE OVDs incorporated with common consumed vegetables supplemented with spirulina could provide a promising approach for improving the human health and dietary pattern practices.