Potential health risk due to the exposure of bacteria and fungi is mainly related to the concentration of respirable airborne bacteria and fungi in indoor environments. Schools buildings represent an important category of indoor environments. This study aimed to evaluate the concentration and size distribution of bacteria and fungi in classrooms of a public primary school in Beni Suef, Egypt. In addition, the indoor exposure dose (IED) of bacteria and fungi were estimated for children and teachers. A six-stage Andersen impactor was used for collecting the bacterial and fungal particles.  Indoor average concentration of bacteria was  1120±458 CFU/m3 while the corresponding fungal concentration was 291±89 CFU/m3. Bacterial level is almost twice the World Health Organization guideline value of 500 CFU/m3 while the fungal level is underestimated. Respirable fraction (<5 µm), that can reach to the lower airways of the lung, of bacteria was 79% while the corresponding respirable fraction of fungi was 90% of the total concentration. The size distribution of bacteria was bimodal in nature and the fungal size distribution was unimodal with lower dispersion than bacteria. IED of bacteria was 211 CFU/kg and 70 CFU/kg for children and teachers, respectively. While the fungal IED was 55 CFU/kg and 18.2 CFU/kg for children and teachers, respectively.

This study aimed to benefit from the pods’ byproduct of the broad bean (the outer shell). The chemical composition of the green pods was estimated. The methanolic extract of the broad bean pods (BBPs) activity was investigated in vitro as an antioxidant, anti-inflammatory, antimicrobial and anticancer against prostate cancer (Pc3) and liver cancer (HepG2) cells. The findings revealed that BBPs have high contents of carbohydrates, fiber, protein, potassium, calcium, and magnesium. The total phenols and flavonoids of BBPs extract were 286 mg GAE / g and 105 mg QE/g, respectively. The antioxidant activity of the BBPs methanolic extract was measured by 1, 1- diphenyl-2-picryl hydrazyl (DPPH) assay. The highest value of DPPH scavenging activity (80.5%) was achieved by the extract concentrations of 1000 ug/ml. The concentrations of 500 and 250 ug/ml of BBPs extract also showed high levels of DPPH scavenging activity (73.7 and 65.7%), respectively. The methanolic extract of BBPs has an anti-inflammatory effect as it significantly reduces RBCs hemolysis. The maximum inhibition percentage reached 66.7% with a concentration of 1000 ug/ml. Regarding the antimicrobial activity, it was noticed that BBPs extract prevented the growth of B. Subtilis, Staph. aureus and E. coli in addition to the two fungi, Pseudomonas aeruginosa and Candida albicans. The effect of the methanolic extract of BBPs against human hepatocarcinoma (HepG2) and prostate cancer (PC3) cells showed significant decreases in their cell viability in a concentration-dependent manner. It also caused significant changes in cell shape compared to the control.

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he aim of the present investigation was to formulate a pasta product with increased levels of protein and nutritive value by adding quinoa flour to traditional durum wheat semolina. And studding the effects of fortification on farinograph parameters, color characteristics, cooking quality, consumer acceptance, texture profile and chemical composition, and the most desirable ratio of quinoa flour is to be determined. Pasta was fortified with 10, 20 and 30% quinoa flour (QF) and evaluated against a control made of 100% semolina flour (control) for farinograph parameters, color characteristics, cooking quality, consumer acceptance, texture profile and chemical composition. Fortification pasta dough with QF at 10, 20 and 30% gradually increased water absorption, mixing tolerance index and dough weakening, meanwhile decreased the arrival time, dough development time and dough stability scores gradually comparing with those of pasta control sample. Pasta was darker and more brown in color (L* and b* values decreased while a* values increased) with the increased addition of quinoa flour. Pasta products containing quinoa flour had an increased weight and volume than control gradually by increasing QF. Cooking loss of fortified pastas was significantly (p<0.05) greater than the control, but were within the acceptable range of 7-8%. The untrained consumer panel significantly (p<0.05) preferred the control pasta over those fortified with quinoa flour. All pasta variations were deemed acceptable in sensory study. Hardness of pasta increased as the percentage of quinoa fortification increased. Quinoa flour had adverse effects on protein, fat, ash and fiber content when compared to control. It can be recommended that fortification with different percentages of quinoa flour produces high nutritional value and high protein pasta.

The main objective of the present study was to evaluate the addition of pumpkin powder as a source of natural antioxidants to cupcakes to minimize lipid oxidation and extend the shelf-life. Two concentrations of pumpkin powder (5 and 10%) were added to cupcakes, all different cupcakes formula were baked at 180 ͦ C for 25-30 min then cooled before evaluation, packaged in poly ethylene bags and stored at temperature 5ºC. The sensory evaluation, color characteristics and baking quality for different cupcake samples was estimated. On the other hand some menials, total carotenoids, total phenols and antioxidant activity (%) of the pumpkin powder and pumpkin cupcake were determined. Also, fats were extracted from cupcakes made from pumpkin powder every two week for six weeks and antioxidant activities of fortified cupcakes were evaluated by the determination of acids, peroxide, P-anisidine values and thiobarbituric (TBA) among six weeks storage. The results recorded that weight increased significantly (P ≤ 0.05) in fortified cupcake with 5 and 10% pumpkin powder which reached 51.63±0.28 and51.71±0.31 gm, respectively when compared with control which reached 48.42±0.34gm. The result showed that fortified cupcakes with 10% pumpkin powder had the highest level of total carotenoids, total phenols and antioxidant activity% which reached 0.408 mg/100g, 0.722 mg/g and 11.69%, followed by fortified cupcakes with 5% pumpkin powder which reached 0.359 mg/100g, 0.720 mg/g and10.47%, respectively, while control recorded 0.306 mg/100g, 0.624 mg/g and 8.22%, respectively. The results showed that peroxide value decreased significantly (p ≤ 0.05) in fortified cupcakes 5% and 10% pumpkin powder which recorded 4.40 + 0.10 and 4.03 + 0.57 meq/kg, respectively than control which reached 7.13+ 0.32 meq/kg after 6 weeks under storage. Lipids extracted from fortified cupcakes with 5 and 10 % pumpkin powder recorded significant decreases (p ≤ 0.05) in TBA values which reached 0.32+0.03 and 0.28+0.01, respectively than control without pumpkin powder which reached 0.40+0.02 after 6 weeks under storage.