The present study aimed to evaluate the effect of barely grains and germinated barely products on lipid profile and lipoprotein of diabetic rats. Male albino rats (n=56) were divided into two main groups, the first group (n=7rats) considered as a control negative group (G1). The remaining 49 rats were injected with Alloxan (120mg/kg BW) for the induction of diabetes, then were divided into (7) subgroups (n=7 rats for each) ,the first subgroup was left without treatment and considered as a control positive group (G2). G3 Diabetic rats were fed on normal barely bread, G 4 Diabetic rats were fed on germinated barely bread, G 5 Diabetic rats were fed on normal barely biscuits, G 6 Diabetic rats were fed on germinated barely biscuits, G7 Diabetic rats were fed on normal barely talbina, G 8 Diabetic rats were fed on germinated barely talbina. After 4 weeks, the mean values of body weight was estimated in all groups. Blood samples were collected to estimate lipid profile including cholesterol, triglycerides, LDL-c, and HDL-c. The results showed that there were a significant loss body weight for rats fed on germinated barely products compared to control possitive. Rats fed on germinated barely products exhibited lower glucose in contrary to insulin and improvement of enzymes activity to level comparable to the normal level. Results also revealed that, feeding rats on germinated barely products such as bread, biscuits and talbina led to significant decrease in serum cholesterol, triglycerides, LDL-c, and increase HDL-c. As conclusion, germinated barely products especially germinated talbina had improved the lipid profile compared with the control. Our results recommended germinated barely could be as functional foods to improve human health.

K IDNEY beans (Phaseolus vulgaris L) are rich source of nutrients. Effect of soaking for 12hr and boiling after soaking processes on some constituents of white kidney and red kidney beans was performed. Determination of some anti-nutritional factors (Phytic acid and trypsin activity), vitamins, and minerals was achieved using standard procedures. Chemical composition of raw white kidney bean powder was 9.54, 2.05, 2.31, 3.09, 73.06 and 9.95 g/100gwhile it was 17.47, 1.4, 2.9, 5.63, 64.75 and 8.03g/100g, in red kidney beanfor protein, fat, crude fiber, ash, carbohydrates and moisture contents, respectively. The results showed significant differences in the levels of estimated anti-nutritional factors between raw beans and after soaking and boiling processes of kidney beans. The reduction percentages of phytic acid were 15.23, 60.95 and 35.89. While the reduction percentage of trypsin activity were 60.20, 65.30 and 26.87 in white and red kidney beans respectively after soaking and boiling processes compared with raw kidney beans. Generally, soaking and boiling reduced significantly (p<0.05) all the anti-nutritional factors and vitamins content of kidney bean. However, the levels of the three minerals (K, Ca and Mg) increased compared with rawbeans. The sensory score of overall acceptability was 6.50 and 8.74 out of ten for white and red kidney bean burger which revealed the acceptability of prepared burger. The current study showed that, burger of red bean are rich sources of protein thus could be useful vegetarian people in their nutrition programs as alternative for beef to improve the health status and prevent chronic diseases.

Nowadays, food industry developing a range of plant-based milk as alternatives to cow milk in order to meet the requirement of protein in developing countries mainly for individuals suffering from lactose intolerance. Rice, oat and coconut milk are a plant-based milk alternative, which are rich in nutritional value. White chocolate was prepared from cow, rice, oat and coconut milk. The result of chemical composition of cow white milk chocolate showed no significant difference in the protein contents compared to white chocolate prepared from plant based milk. Coconut chocolate contains the highest percent of fat (58.30%) and fiber (5.40%) compared to white milk chocolate which showed (54.7%) of fat and non-fiber. The oat chocolate has the highest percentage of carbohydrates (44. 0%).Minerals results showed that calcium was high in cow and rice white milk chocolate and coconut white milk chocolate was high in potassium. The pH values of plant based milk were close to cow milk. Antioxidants activity of coconut white milk chocolate was the highest (64.60%) compared to other prepared chocolate. HPLC analysis of sugar profile extracted from cow milk chocolate showed the presence of lactose sugar at a rate of 3.90%, and its absence in chocolate prepared from plant-based milk. The sensory evaluation of white chocolate revealed that the overall acceptability of coconut chocolate, was more followed with oat, rice and the cow milk chocolate. This study provides new visions for plant-based milk alternatives which have high nutrients values to meeting the needs of lactose intolerant people.

Barley is considered a functional food as it is a good source of antioxidants and dietary fiber such as β-glucan. The current study aims to evaluate the characteristics of common and germinated barley. This was done by estimating the effect of germination on the antioxidant content, the content of antinutritional factors, the content of amino acids, some vitamins and minerals, as well as the rheological properties (dough raising ability) of common and sprouted barley. Results indicated an improvement in the chemical composition of barley after germination. Germination of barley increased its content of folic acid, vitamin E, and vitamin B complex. The content of minerals such as chromium, magnesium and calcium also increased significantly upon germination. Anti-nutritional factors such as tannin and phytic acid decreased while amino acids such as lysine and leucine significantly increased after germination. Results also showed a significant increase in flavonoids and phenolic contents along with antioxidant activity in sprouted barley compared to normal barley. The study recommends promoting and encouraging consumption of sprouted barley products in Egypt.