Liver protective effect of special formulas (1 and 2) was assessed against carbon tetra chloride (CCl 4 ) which induced liver damage in Wister albino rats. The two prepared formulas reduced the changes in body weight and liver weight caused by CCl 4 in rats. The toxicity of CCl 4 is related to loss in body weight and increase in liver weight in rats. The weight ratios of liver to body weight (LW/BW) significantly increased in rats treated with CCl 4 followed by other groups. Formulas 1 and 2 could play an important role in improvement of hematological indices in liver cirrhosis rats. Feeding treated rats on special formulas showed improvement in liver function compared to rats fed on basal diet, reflected by significant reduction of the activity of transaminases (ALT and AST), alkaline phosphatase (ALP) and total bilirubin. There was a significant increase in total protein, albumin and globulin in serum. Significant increase in liver weight in rats treated with CCl 4 . There are no histopathological changes in all groups under study except for group 4 (CCl 4 treated rats fed on basal diet) which orally administrated with CCl 4 and had congestion of central vein and hepatic sinusoids.

An experiment was conducted at Gemmeiza Research Station, Field Crops Res. Inst, Agric. Res. Center, Egypt in successive seasons (2015 and 2016) to study the response of maize four 3-way crosses (TWC 324, TWC 329, TWC 353 and TWC 354) to different Nitrogen (N) rates on growth, grain yield and technological properties of maize Four 3-way crosses white hybrids (TWC 324 and TWC 329) and yellow hybrids (TWC 353 and TWC 354) were planted under three N rates (120, 135 and 150 kg N Fed-1). Split-plot design with four replications was used. The main plots were devoted to the previous the nitrogen rates, whereas, the sub -plot were allocated to four maize hybrids. The results revealed that the effect of nitrogen rate application on 50 % tasseling and 50 % silking as well as plant and ear hight was significant in the second season. The period from planting to 50 % tasseling and 50 % silking decreased significantly by increasing the nitrogen rates up to 150 Kg N/fed in the second season. Three ways cross 353 was the earliest hybrid for number of days to 50% tasseling (58.3 days) and silking (59.3 days) in the first season, respectively. But TWC 354 was the earliest hybrid for number of days to 50% tasseling (59.8 days) and silking (60.8 days) in the second season, respectively. Three ways cross 324 and 329 showed the tallest plant height and ear height, in both seasons. The highest grain yield was obtained by TWC 324 (30.47 and 32.12 ard fed -1 ) and TWC 329 (28.15 and 26.94 ard fed -1 ) in both seasons, respectively. In contrast, Interaction effects of nitrogen rates and maize hybrids on grain yield were significant. TWC 324 significantly surpassed all hybrids (32.71 and 33.47 ard/fed) in both seasons, respectively. The grain components parts i.e. endosperm, germ and pericarp, resulted in the variation due to the hybrid and N fertilizer level which was in the line with 1000 kernel weight, and grain density during the two seasons. Protein content increase as N level increase. Meanwhile significantly increase in L* and b* values color and total carotenoids as a results of N levels and hybrids and also the NPK content in the kernels. The product tortilla prepared from white corn hybrids (TWC 324 and TWC 329) were characterized with higher score of organoleptic evaluation than those of yellow corn hybrids (TWC 353 and TWC 354). It could be recommended to produce tortilla for celiac disease adults, where it provides a part of their daily requirements of protein, carbohydrate, calcium, iron and zinc.

The present study was conducted to explore the nutritive value of Garden Cress Seeds (GCS) and its utilization into products like brioche bread to improve its nutritional quality. Rheological characteristics of two Egyptian wheat flour varieties (Gemmeiza 9 and Seds 12) using Mixolab indices (Chopin+) were done to choice the suitable one for brioche dough. DPPH scavenging activity (%) and total phenols of GCS were determined. Different levels of GCS powder (Zero, 1, 2, 3, 4 & 5%) were added to the chosen wheat flour and examined its impact on chemical composition (moisture, protein, fat, ash, fiber, CHO by difference & calories). Sensory evaluation, physical properties (water activity, color & freshness properties) and microbiological examination (total count, molds-yeast & Staphylococcus aureus) for the product were done. Results showed that concerning rheological indices, Seds 12 variety had higher dough stability (4.02 min), higher water absorption (58.1%), higher protein quality as C 2 = (0.44 Nm) and higher quality of starch as C 3 = (1.90 Nm). Also, showed the most stable gel in the hot phase (C 4 = 1.72 Nm) and ordering of starch molecules (C 5) = 2.67 Nm when compared with Gemmeiza 9 which recorded (3.03 min, 51.2%) and (0.31, 1.84, 1.62 and 2.45 Nm), respectively. Based on that, it was selected for dough preparation. Adding GCS powder in 1, 2 & 3% percentage to the dough showed good acceptability for brioche bread regarding sensory evaluation. No significant difference was observed either when either the previous concentrations were compared to each other or the control sample. GCS powder contains considerable amounts of protein, fat, ash, fiber and CHO which were 20.68, 26.79, 4.25, 4.25 & 39.49 g/100g, respectively. Also, it contains high amounts from minerals (Fe, Mn, Zn, Cu, Ca, Mg, P, K & Na). Basically, moisture, protein, fat, ash and minerals contents were increased directly proportional to the level of GCS added in the formulation of brioche. Moreover, brioche bread samples had Ca/P ratio ranged from 1.63 to 1.92 and Na/K ratio 0.04 which close to recommended ratios. It also good source of phenolic compounds, as it contains appreciable amounts from total phenols (44.49 mg/100g as Gallic acid) and its DPPH scavenging activity was 47.10%. According to the microbiological examination, it recommended use high concentrations from GCS in brioche bread (4 and 5%) as they showed antibacterial and antifungal attitude than the low concentrations (1, 2 & 3%); the differences was significant (p<0.05). The obtained results can use easily in the Egyptian Bakery pilot plants to arrive strategic goal of Egyptian government especially, the low cost of brioche bread unit as a functional food.

Broken rice is a by-product from rice milling industry. The aim of this study was to prepare buffalo skim milk-broken rice milk blends for ice cream production. Ice cream mixtures were standardized to contain 8% fat, 8% SNF, 15% sugar and 0.5% lacta 9060. Broken rice milk was used to replace 25, 50, 75 and 100% of fresh skimmed milk. All mixes and the resultant ice cream samples were evaluated for their physio-chemical and chemical properties as well as the sensory quality attributes. The production costs of different treatments were also studied. The results indicated that the physio-chemical and chemical properties of all mixes were significantly affected. The overrun decreased while, the melting resistance of ice-cream samples significantly increased with increasing the proportion of broken rice milk in the blend. The sensory evaluation results showed that the most acceptable treatments were those made by replacing 25 and 50% of skim milk with broken rice milk. From the data obtained it could be recommended that ice cream can be produced with high quality by substitution buffalo skim milk with broken rice milk up to 50% with 17% reduction in the cost. Production of ice cream free approximately from lactose can be manufactured with up to 34% reduction in the cost by full substitution of buffalo skim milk with broken rice milk.

Probiotic frozen yoghurt is one of the ideal probiotic dairy products for delivery of live probiotic micro-organisms to human diet and thus to human intestinal tract. Probiotic micro-organisms have beneficial effects on human health. These benefits include improvements to the intestinal microflora, anti tumoral activity, reduction of cholesterol in the blood, increased immune response and other health benefits. In this study five probiotic frozen yoghurt mixtures were prepared, Acontrol (mainly from fresh skim milk and skim milk powder), B (mainly from whey/broken chickpea extract and milled chickpea grains), AB25 (75% A + 25% B), AB50 (50% A + 50% B) and AB75 (25% A + 75% B). The resultant frozen yoghurts were sensory evaluated. Panelists arranged their preference as Acontrol> AB25> AB50> AB75> B. Physically, the melting resistance of frozen yoghurt increased with the increase of chickpea ingredients. Nutritionally, chickpea frozen yoghurt contained nutrients not found in Acontrol such as dietary fibers, iron, branched chain amino acids, zinc and vitamins B3, B9 and E. Microbiologically, the viable counts of ABT culture strains (Lactobacillus acidophilus + Bifidobacterium bifidum + Streptococcus thermophilus) in all frozen yoghurt samples remained within the limits recommended for the probiotic products. Microbiologically, large numbers (> 107 cfu/g) of probiotic microorganisms present in all stored samples indicated that the resulting frozen yogurt could represent a good source of Lactobacillus acidophilus and Bifidobacterium bifidum and commercially, this product was included in probiotic dairy products.