Biscuit produced from wheat flour (WF 100%) supplemented with sweet potato powder (SPp) and pumpkin powder (Pp) at three level (5,10and15%) to enrich vitamin A and replacement sugar with black strap molasses to produce biscuits enriched with iron. The products were analyzed chemically and organoleptic evaluation was carried out. The results indicated the high contents of vitamin A found in Pumpkin powder (Pp) followed by sweet potato powder (SPp) with12663.67 and 8551.33 IU/100g respectively. As a result of supplemented sweet potato powder (SPp) and pumpkin powder (Pp) to wheat flour (WF 100%) gave higher vitamin A content (1041.33,1777.33,1041.33 and 1458.33 IU/100g respectively on other biscuit samples. The lowest level of vitamin A supplemented both of 10 % with sweet potato powder (SPp) and pumpkin powder (Pp) were 666.67 and 877.33 IU /100 g respectively in biscuit formula. On other hand iron content was higher in biscuit formula with black strap molasses than control. The percentage of iron content was increased from 1.40 to 5.90 mg /100g respectively for all biscuit formula. Evaluation of organoleptic properties clearly indicated the best tow samples, the supplemented with 10% sweet potato powder (SPp) and 5%pumikin powder (Pp) .showed that the best overall acceptability and ability value were (76.04 and 91.40 %), The quantities of this two chosen samples covered the daily requirement of vitamin A for children (9-12 year) showed that 137.11g and 192.1g from tow best samples .Supplementing both of sweet potato and pumpkin powder to wheat flour improved protein efficiency ratio and biological value (2.91, 2.86 ,80.52, 79.99). finally, results indicated that Supplementing both of sweet potato and pumpkin powder to wheat flour at different levels with replacement sugar by black strap molasses were optimal for producing of biscuits riches in vitamin A and iron content .

In the present study, the anthocyanins and carotenoids contents in some plants, herbs and either vegetables or fruit wastes were considered. Anthocyanins were extracted from red beet roots (Beta vulgaris L.), dark roselle petals (Hibiscus sabdariffa L.) and eggplant peels (Solanum melongena). Meanwhile carotenoids were extracted from spinach leaves (Spinacia oleracea), tumeric (Curcuma Longa Zingibaraceae) and tangerine peels (C. reticulata Magnoliopsida). These extracts were examined as antimicrobial agents against Staphylococcus aureus, Bacillus subtilis, Salmonella sp., E.coli, Trichoderma viride and Candida utilis. The anthocyanins and carotenoids fractions in the extracts were quantitatively and qualitatively determined by HPLC and GC-MS and revealed the presence of great numbers of flavonoids and terpenoids compounds which have the ability to act as antimicrobial agents. Roselle extract proved the superiority over the other extracts against the tested microorganisms in exception with Staphylococcus aureus, whereas, the eggplant peels anthocyanins had the highest antibacterial action against it. However, red beet roots extract had negative effect against Trichoderma viride, Candida utilis and Bacillus subtilis. Similar effect of the inhibition zone values were observed between spinach and tangerine peels carotenoids toward the Trichoderma viride and Salmonella sp. Tangerine peels carotenoids were better than tumeric carotenoids toward Candida utilis, Bacillus subtilis and Salmonella sp., while tumeric carotenoids were better than both tangerine peels and spinach carotenoids toward Trichoderma viride, Staphylococcus aureus and E.coli. Red beet roots anthocyanins showed inhibitory effect higher than that of spinach carotenoids against Staphylococcus aureus, Salmonella sp and E.coli. Similar effect was also recorded with tumeric carotenoids and roselle petals anthocyanins against Trichoderma viride. Also, nearlly inhibitory effect found by tumeric carotenoids and eggplant peels anthocyanins against Bacillus subtilis. Obtained data suggest the possibility to use such extracts in food processing to control pathogens and for food preservation as well.

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This research was aimed to utilized from baladi orange pomace (Citrus sinensis) as by-products from juices factories which causes some environmental problems in processing low cup calories cakes. Wheat flour 72% extraction was substituted with powdered orange pomace at different three levels i.e. 5, 10 and 15%. Effect of orange pomace on physical, chemical, textural characteristics and microstructure properties of cup cakes were determined. A gradual decrease in moisture, ether extract, carbohydrates, while fiber and ash contents were increased with the increase in concentration of powdered orange pomace. with substitution of 15 % orange pomace to cake batters and cake formulae was negatively effect on physical characteristics namely , pH, line spread, and volume cm 3 , texture profile and volume measurements. Results of scanning electron microscope showed that substitution with 15 % orange pomace caused undesirable changes in the structure of starch granules, gluten matrix and the gas cells comparing with the other cup cake formulae. Results of sensory evaluation indicated that cup cake formulae containing 5% and 10% orange pomace have the highest scores for taste ,odour, height , crumb colour and crust colour in compared with cup cake formula with 15 % orange pomace. So, substitution wheat flour 72 % with orange pomace powder up to 10 % in processing low calories cup cake is recommended .

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