Okara is the by-product of soymilk and tofu manufactures. It is cheap and nutritious, thus has great potential to be applied health snack and common food. This study was conducted to evaluate the proximate composition of fresh and dried okara and their nutritional evaluation after utilized in fortification of biscuit and falafel. Not only but also evaluation those physicochemical and nutritional evaluation by using calculation protein quality and biological evaluation on rats. The effect of different levels of either wet or dried okara (0, 10, 20 and 30%) on the chemical analysis were showing that, okara higher in protein ratio, ash, fiber and containing mineral content. Addition okara up to 20% into biscuit formula increase the protein content from 6.04% in wheat flour up to 9.9% in fortified formula containing 30% okara. The sensory evaluation indicated that, the higher scores for overall acceptability was recorded for level 20% addition of okara in falafel and biscuit formula. Okara protein and fortified formula of biscuit with 20% okara showed higher values of essential amino acids as lysine (5.83), threonine (4.10), isoleucine(4.86), leucine(8.10), aromatic acids (9.70), valine (4.93), tryptophan (1.35) and essential amino acids for such group of children 2-5 years of histidine (2.88) (g amino acids/16 g N). Therefore, it could be recommended that okara amino acid is sufficient for supplemented biscuit dough's with essential and lower cost for amino acids. In the okara flour and their supplemented products, the first and second limiting essential amino acids were methionine and cystein, with chemical score raged from 14.41 -24.70 in okara and their products. The nutritional evaluation of okara based on estimated PER showing that, the okara products such as biscuit and falafel have 2.78 and 2.76, respectively, while PER of okara was 1.51.It is concluded that based mainly on nutritive value okara and their products in falafel and biscuits may be considered for fortification of widely consumed cereal-based food and faba bean products. The biological evaluation was investigated by albino rats on okara and their products formula and taken casein as control reference protein diet. Expectedly, the true digestibility (TD), Net protein utilization (NPU) and Biological Value (BV) all indicated nearest ratio corresponding values obtained by casein reference diet. Farinograph test was applied to determine the effect of fortified okara on the rheological properties of wheat flour dough, and characterization of relationships between the results of the tests was performed. The applied additions of 0, 10, 20 and 30% okara into biscuit formula, (15.7-31%) increased the water absorption of the biscuit doughs. Similar was happened in the Dough stability and dough development in fortified wheat flour with okara at different level of addition. Okara is a rich source of nutrients that could be utilized in bakery industry and falafel. The sensory attributes and physico-chemical characteristics of okara-substituted biscuit and fala...

This work was aimed to determine the effect of dried fig, date and olive oil supplementation on rats with immune dysfunction. Chemical composition of dried fig, date fruit and olive oil has recorded high content of vitamins, minerals and carbohydrates. Olive oil showed high content of calories, fats,omega-6 and vitamins but low in iron. Dried figs, date and olive oil revealed the presence of total phenolic and flavonoid compounds. Rats feeding on dried figs, olive oil and dates fruit separately or in combination had improved significantly the liver functions and lipid profile, compared to +ve control group. On the other hand, rats with induced immune dysfunction had significant decrease(P<0.05)in the body weight gain (BWG), feed intake (FI) and feed efficiency ratio (FER) compared to the negative group. However, serum catalase activity were significantly (P<0.05) increased for rats fed the tested materials, compared to the corresponding values of the positive control group. Results also illustrated that there were no histopathological changes in liver among groups fed on dried figs, olive oil and dates fruit separately or in combination. It could be concluded that, dried figs, dates fruit and olive oil had beneficial effects on liver functions, lipid profile and stimulates the immune system of rats with immune dysfunction.

Some local traditional formulas have been commonly used based on the information of their popularity in local markets for gaining weight. Hence, the aim of this study was conducted to evaluate the effect of some local prepared formulas (Mefataka, Kharaz El-Bakar, Tahwijat El-kortas El-Abiad) on body weight, hematological parameters and their efficacy in case of long-term consumption (8 weeks), using experimental animals. Forty two adult male albino rats were divided into seven groups (6 rats each), group (1) was fed on basal diet and kept as a control group, groups (2 and 3) were fed on basal diet supplemented with formula (1) "Mefataka", at the level of 10% and 15 % of the rats diet respectively. Groups (4 and 5) were fed on basal diet supplemented with formula (2) "kharaz El-Bakar", at the level of 10% and 15 % of the rats diet respectively. Groups (6 and 7) were fed on basal diet supplemented with formula (3) "Tahwijat El-kortas El-Abiad" at the level of 10% and 15 % respectively. The chemical composition of studied formulae Mefataka, Kharaz El-Bakar and Tahwijat El-kortas El-Abiad provided caloric value of 337.01, 346.44 and 395.7 K.cal/100g dried sample respectively. The results indicated that the body weight gain percent and feed efficiency ratio were increased significantly (P<0.05) in rats fed on their formulae, compared to the control group. Also, significant increase (P<0.05) in the levels of hematological parameters and leptin hormone were observed, however, there were no significant changes in liver and kidney functions, compared to the control group. Conclusion: The tested formulae increased the weight of rats without any harm on body systems. A trial of using these formulae on slim human seeking an increase in body weight is recommended.

One of the important products of date palms is date syrup. Date syrup locally known as "debs" is probably the most common derived date product. The present work was done to evaluate the antioxidant capacity as well as the biological effects of date syrup locally known as "debs" on streptozotocin-induced diabetic rats and to investigate the microbiological changes occurring during the storage of jam containing debs replacing sucrose. The results of phytochemical screening showed that "debs" contains different constituents such as flavonoids, phenols, steroids, and saponins that could be effective as antioxidant and antimicrobial substances. The results also revealed that "debs" has high antioxidant capacity. For the biological study thirty six healthy adult Albino male rats were used. The data collected for blood glucose levels indicated the antidiabetic effect of debs. The results of the microbiological study revealed that the addition of date debs instead of sucrose resulted in the decrease of microbial load in jam upon storage up to three months.

In this study, alcoholic and aqueous extracts of rosemary and its oil were used to investigate their effects on diabetic and liver malfunctional rats by administrating them with STZ or CCl4 for three weeks. The therapeutic effects of rosemary extracts (alcoholic and aqueous) and its oil against acute hyperglycemia induced by STZ in rats showed a decrease in the levels of fasting and postprandial blood glucose of rats treated with alcoholic extract of rosemary. In addition, results showed a restoration of these levels of the rats treated with aqueous extract or oil to their normal ranges after 3 weeks. There is a significant difference in lipid profile between rats treated with alcoholic or aqueous extracts and the negative control, where, the HDL in group administrated rosemary oil is significantly higher than both positive and negative control. The protective effects of rosemary extracts (alcoholic and aqueous) and its oil against liver toxicity induced by CCl4 in rats showed a significant difference between both (negative and positive control) and the activity of AST and ALT in the rats treated by alcoholic and aqueous extracts of rosemary. The protective effects of the plant extracts against liver toxicant occurred by decreasing the activities of these enzymes. Oil rosemary had restored effect more than both ethanolic and aqueous extracts, but not significant. This protective effect occurred by decreasing the activities of AST, ALT and Alp enzymes. No significant (p≤0.05) differences were noticed among the levels of serum total protein for all treatments compared to the negative and positive controls. The levels of total cholesterol and triglycerides recorded high values for the positive controls compared to the negative control. The protective effects of rosemary extracts against liver toxicant occurred by restoring the levels of these parameters to their normal values.