The principal chemical components of milk from the Arabian camel (Camelus dromedarius) were monitored in Jordan over one year. The analyses included total solids, fat, protein, vitamins, minerals and organic acids. Large seasonal variations in total solids and fat were apparent, with maxima in mid-winter of 139 and 39.0 g/l, respectively, and minima in August of 102 and 25.0 g/l. These differences may be sufficient to alter the sensory properties of the milk, and the fat: casein ratio may need standardisation for cheesemaking. The mean values of trace elements like zinc (5.8 mg/l), iron (4.4 mg/l) and manganese (0.05 mg/l) in Jordanian camel milk could provide valuable additions to the diet of urban populations, as could the mean concentration of vitamin C (33 mg/l). The levels of organic acids were generally higher than in bovine milk and, as with all the constituents of the milk, there were discernible patterns linking concentration and season of the year.

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This investigation was aimed to study the molecular, physico-chemical, and biofunctional health properties of mayonnaise prepared using proteins isolated from broad bean, lupin and chickpea flour. Proteins were isolated from chickpea (CPPI), broad bean (BBPI) and lupin (LPPI) flour and assessed for molecular, physicochemical, biofunctional, and protein yield. The highest water holding capacity, foaming stability, emulsion stability as well as protein yield and protein content of 44.0, 70.8, 37.5, 81.2, and 36.4, respectively were observed for BBPI. Mayonnaise prepared from the isolated plant proteins was evaluated for chemical composition, molecular properties of the protein subunits, and potential nutraceutical properties. Preparation of mayonnaise using BBPI or a mixture of either BBPI and CPPI or BBPI and LPPI showed superior values for lightness and lowered values for redness. Mayonnaise prepared from either BBPI or the BBPI and CPPI mixture showed the best antioxidant, antihypertensive and antidiabetic properties. The present study results indicated that the use of the BBPI and CPPI mixture can be a novel technological approach for the development of a mayonnaise with improved health promoting properties.

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