This work was carried out of private farm located in Qalabshu, Gamasa District, Dakahlia Governorate, Egypt, during the early summer plantings of 2017 and 2018 to study the effect of different sources of organic manures and different levels of humic and fulvic acid on growth, flowering, yield and its components and sugar in fruit of watermelon plants (Citrullus lantus L.) c.v. Romero grafted on Shantosa species. Twenty two treatments were designed in complete randomize block system with three replications, The treatments consisted of (FYM, Compost, Chicken manure and mix between them) in presence of 2 and 4 kg for each humic and fulvic acid comparing to the control. The results obtained shows that there were significant differences among treatments in most parameters during the two seasons. All organic sources increased all parameters and found that the highest significant values of leaf area, dry weight, number of male and female flower as well as average weight of fruits, number of fruits, dry matter, total yield, reducing , non reducing and total sugar of fruits were recorded with application of (FYM + compost + chicken manures) in presence of 4 kg humic and 4 kg fulvic acid.

The study aimed to know the nutritional value of defatted tiger nut flour and tiger nut oil. Also, use tiger nut flour in cake and biscuit and analysis oil form tiger nut. The study showed that the defatted tiger nut flour had a relatively good amounts of protein (10.1 %) result to extract fat and decreases in fiber. Good amounts of essential amino acids which indicate the high nutritional value of these flour and the results showed a very good source of Iron.. The fatty acid pattern revealed that the saturated fatty acid content was (19.1%) while the unsaturated fatty acid content was (80.9 %). Also the wheat flour was replaced by 25 , 50 and 75% of defatted tiger nut flour and effect of this replacement on the gross chemical composition, mineral and amino acid content. The sensory evaluation of cake and biscuit products (all mixtures) were highly acceptable and having good sensory attributes

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The present study was carried out to investegate the effect of antioxidants extracted from hibiscus calyx as natural antioxidant. Natural and synthetic (butylated hudroxy anisol, BHA) antioxidants exhibited strong and close antioxidative activities of 88.57% and 92.62%, respectively. The hibisucs exteact was added to beef meat sausage at levels of 250, 500 and 1000 ppm, whereas , BHA added at levels 250 and 500 ppm to keep its quality during storage at-20 ْ C for six month. Some physicochemical characteristics were determined. The oxidative stability of beef meat sausage with and without addition of antioxidant was determined by thiobarbitutic acid values. It was clear that the addition of hibiscus extract as a natural antioxident to beef meat sausage delayed the peroxidation during six month from 0.08 to 0.26 mg malonaldehyde / kg sample. Color is a prime factoe in judging meat and meat products quality. The color of beef meat sausage was determind by suing Hunter Color apparatus for six month. The Hunter color values of sausage beef meat was increased after addition of natural antioxidants during storage. It will be notice that hibiscus is a good source of antioxidant and delayed the peroxidation of beef meat sausage during storage for six month .