Garden cress (Lepidium sativum) is a rapidly increasing yearly herb that grow in Egypt and West Asia countries, although now grown around the globe. The herp is often known as garden cress (GC). Their seeds have a wealth of protein, fiber, omega-3 acids, iron and other vital nutrients. The chemical composition, minerals contents, phenolic compounds, flavonoids, antioxidant activity and functional properties of GC seeds powder were investigated. The results revealed that GC seeds powder contained 7.05% moisture, 19.73% crude protein, 14.18% crude fat, 35.45% carbohydrate, 18.79% crude fibers and 4.8% ash. In addition, potassium (2955.50 mg/100g) was the most abundant element in GC seeds followed by phosphorus (947.32 mg/100g) and magnesium (322.00 mg/100g). The extract of GC seeds had a 157.24 mg/g of total phenols and 75.01 mg/g of total flavonoids. Gallic acid and hisperidin were the most abundant phenolic and flavonoid compounds in GC seed extract being 3001.75 and 4934.99 µg/100g, respectively. After 120 min of DPPH tests, the antioxidant activity of GC extract achieved 89.75%. The ability of GC seeds to water holding capacity (WHC) was 4.51 ml/g, 2.79 ml/g for oil holding capacity (OHC) with 44.54% of emulsifying activity (EA). It could be conducted that GC seeds are recommended in order to enhance nutritional quality and functional properties as food supplementation.

unflower oil (SFO) seeds of Helianthus annuus L., is a rich source of linoleic

T ECHNOLOGICAL, medicinal and nutritional importance of garden cress seed powder was the most vital aspect ofthis study. This search was designed to study the effect of the addition of garden cress seeds powder (GCSP), with the replacement ratio of 5, 10 and 15% of wheat flour, on the rheological properties of wheat flour and specific volume, texture analysis, stalling and sensory properties of chocolate flavored cupcake processing. GCSP is a rich source of protein, carbohydrates, dietary fiber, fat, ash, potassium, phosphorus, magnesium, iron, polyphenols and flavonoids. GCSP had good functional properties. The water absorption (WA) percentages increased clearly with the addition of GCSP being 59, 62, 66 and 72% for control, 5, 10 and 15% treated flours, respectively. The control sample had the maximum mixing tolerance index (MTI). arrival time (AT), dough development time (DDT), departure time (DT) and stability of dough (SD) was increased with the increase of GCSP. The wheat flour containing 5% GCSP had the highest resistance to extension (R50), maximum resistance (MR) and ratio number (R50/E). The extensibility (E) and dough strength (DS) were decreased by increasing the level of GCSP addition. The replacement of wheat flour with 5, 10 and 15% increased significantly (p≤0.05) the weight, volume and specific volume of the resulted cupcakes with GCSP. Cupcake containing 15% of GCSP had the lowest hardness 1, hardness 2, springiness, gumminess and chewiness followed by that containing 10% of GCSP except for springiness. Cupcake containing 15 % of GCSP had the lowest decrease percent of alkaline water retention capacity (AWRC) during storage periods being 1.67, 1.90 and 2.79 at 2, 4 and 6 days of storage, respectively, followed by cupcake containing 10%, 5% GCSP and finally the control sample. Cupcakes containing GCSP were more acceptable and fresher than control samples. Thus, the addition of GCSP to wheat flour improved rheological properties and also improved cupcake quality.

The effects of γ-irradiation upon the biogenic amine inventory in Egyptian smoked cooked sausages were investigated for the first time during storage for up to 90 days at 4°C. Typical contents of biogenic amines in non-irradiated sausages ranged between 125.50 and 596.18 mg/kgDW; irradiation with 4 and 6 kGy decreased said total contents to 105.20-94.82 and 104.98-26.44 mg/kgDW respectively, by the end of storage. Putrescine and cadaverine were the major amines in non-irradiated samples-where it accounted for 33% and 29% respectively, of the total by 90 days; however, tyramine dominated in irradiated samples with 2, 4 and 6 kGy, where it accounted for 44, 52 and 42%. On the other hand, the histamine content in non-irradiated sausage by 90 days of storage (i.e. 109.12 mg/kgDW) clearly exceeded the maximum allowable of 50 mg/kg, unlike happened in their irradiated counterparts. Therefore, the dramatic reduction observed in the histamine levels suggests use of this preservation technique for that traditional meat food.

I N this study the hepatoprotective activity of the crude phenolic rich extract (CPRE) isolated from oyster mushrooms on carbon tetrachloride (CCl 4)-induced oxidative stress was investigated in albino rats. The hepatoprotective activity was examined through various biochemical parameters. Administration of CCl 4 for 28 days exhibited a significant increase (P<0.05) in serum markers of liver damage, i.e., alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase, lactate dehydrogenase, urea, creatinine, total lipids and triglycerides. Whereas, the serum markers were significantly decreased (P<0.05) by CPRE administration. CCl 4 exposure significantly decreased (P<0.05) the hepatic antioxidant enzyme activities such as superoxide dismutase and glutathione peroxidase. Contrarily, the CPRE treatments showed significant increases (P<0.05) in these hepatic activities. The results obtained from this study clearly validated the potential antioxidant activity of CPRE isolated from oyster mushrooms against several oxidation systems in-vivo, which contributed to its hepatoprotective effects in CCl 4-induced liver injury in male albino rats. Finally, oyster mushrooms could be added as an additional nutrient to food products as it constitutes a new potential source of natural antioxidant and antibacterial agents.

Meat and meat products differ in their physical and chemical properties depending on the characteristic of meat cuts, the additional material and the method of manufacture. The present investigation was planned to evaluate the physical and chemical quality for some types of local meat products, such as beef burger and luncheon, collected from local markets in Zagazig city, Sharkia Governorate, Egypt. Microbiological and physicochemical proprieties of nine meat products (3 samples of beef burger of Americana, Halwani and Fragello, 3 samples of beef luncheon of Americana, Halwani and Fragello and 3 samples of chicken luncheon of Americana, Halwani and Fragello) were carried out. The obtained results declared that samples of beef burger produced by Fragello contained the lowest parameter of total protein (14.7%), while samples of beef burger produced by Americana showed the highest values (16.90%). Beef and chicken luncheon produced by Fragello contained the highest values of total protein (16.0% and 15.05%) respectively. Also, samples of beef burger and beef, chicken luncheon produced by Fragello contained the highest values of total fat. Regarding the microbiological evaluation, results showed that the lowest content of total bacteria count was observed in different meat products such as luncheon Halwani, coliform group and staphylococci were not detected in all products. Also, beef burger, beef and chicken luncheon samples of Halawani had high values of yellowness (b), and redness (a). However, the microbiological evaluation indicated that Halwani products were the best.

In the present study, the effect of gamma radiation on antioxidant activity in faba beans was investigated. Whole seeds were irradiated at doses of 0-10 kGy and the antioxidant activity in samples was assessed by measuring the DPPH radical scavenging activity and ferric reducing antioxidant power in the ethanolic extracts of seeds. Exposing of faba bean seeds to ascending doses of gamma irradiation induced significant gradual increases in the antioxidant activity in faba bean and the maximum increases were observed in samples irradiated at dose of 9 kGy. Therefore, the potential of meatballs formulation with inclusion of the powder of 9 kGy irradiated faba beans was investigated with evaluating the antioxidant capacity and oxidative stability in non-irradiated and 4.5 kGy irradiated meatballs. Meatballs formulated with 20% of faba bean powder were highly acceptable. Neither incorporation of irradiated faba bean in meatballs formulation nor irradiation treatments of the prepared meatballs could adversely affect the acceptability of samples. Incorporation of irradiated faba bean, especially at 9 kGy, in meatballs formulation improved the antioxidant activity and oxidative stability in non-irradiated and irradiated samples and increased their refrigerated shelf-life through delaying of the appearance of mold growth on samples. Therefore, healthier meat products with enhanced oxidative stability can be successfully formulated with inclusion of irradiated faba beans.

The effect of the addition of dried Indian cherry (Cordia dichotoma) fruit pulp on the colour, texture and sensory attributes of compound chocolate was evaluated. The obtained results revealed that the dried Indian cherry fruit pulps contained 12.60% moisture, 68.28% carbohydrate, 4.07% crude protein, 6.19% crude fiber, 4.27% fat and 2.32% ash. The addition of dried Indian cherry fruit pulp increased the firmness of the resultant products. On the other hand, the three CIE values L*, a* and b* reflected a good colour for the resultant chocolate. Moreover, There were no significant differences (p < 0.05) for colour, odour, flavour, sweetness, texture, melting quality and global quality for all studied chocolate samples, only astringency had a significant differences (p < 0.05). It could be concluded that the addition of dried Indian cherry fruit pulp (up to 40%) to compound chocolate manufacturing produced a new flavored chocolate with a good sensory attributes.