During the last decade, the gap between production and consumption of cereals and legumes in Egypt is compensated by importation from different countries. The objective of this study was undertaken to investigate the chemical composition and detection of aflatoxins and gentic modification (GM) in imported yellow corn and soybean. The results of proximate chemical composition showed that imported yellow corn contained protein ranged from 8.75 to 9.80% and fat ranged from 3.48 to 4.0% while in Egyptian variety (SC128) protein increased to 10.15%. Imported soybean contained protein ranged from 32.8 to 37.3% and fat ranged from 16 to 20.8% while in Egyptian variety (Giza 111) protein increased to 37.8%. Liquid chromatography analysis showed that all imported and local varieties of corn and soybean samples were free of aflatoxins contamination. GM detected that 45% and 50% of total imported yellow corn and soybean samples were tested positive for NOS terminator and s335 promotor. Egypt imports large amount of cereal and legumes from Ukraine, Bulgaria, Brazil, Rumania and USA who considered as the most countries produced GM so the most cereals and legumes in the Egyptian market may be genetically modified. It is evident from the results that imported yellow corn and soybeans are of high quality because they contained high levels of protein and fat and free from aflatoxin but some are genetically modified (about 50% of imported samples are GM). Detection and/or quantification of GM corn and soybeans in processed foods are one of the most important consumer concerns regarding food safety and quality.
Fruits of persimmon are considered as one of the health promoting foods which has been established as one of the major fruits. Persimmon is one of the fruits processed mainly by drying. Persimmon (Diospyros kaki coststa.) fruit is rich in health promoting substances. It contains health promoting bioactive compounds like, ascorbic acid, total phenolic and carotenoids, which have antioxidant properties. The objective of this investigation was to evaluate the quality of blanched and dried peel and pulp of persimmon fruits. This quality was estimated by determining of physical properties, chemical composition, some bioactive components and antioxidant activity of peel and pulp. To achieve this aims persimmon fruits were sorted and graded then washed and blanched to inhibit the enzymes during drying. Physical properties, Chemical properties and bioactive component were determined to evaluate the effect of blanching on dried persimmon peel and pulp. The obtained results showed that the L*(brightness) of unblanched and blanched dried pulp were 59.17 and 61.55, respectively. The values of a* (redeness) and b* (yellowish) of unblanched dried pulp were 1.37 and 18.85, respectively. The blanched treatment increased a* and b* values of blanched dried pulp. Therefore, the blanched treatment had a positive effect on dried persimmon. Bulk density was increased by blanching from 0.52 to 0.59 g/100ml, water holding capacity(WHO) increased from 80.5 to 85.9 g/100ml, oil holding capacity increased from 90.6 to 96.5 g/100ml and emulsifying capacity increased from 25.18 to 35.01 by blanching dried pulp. In the same time the blanching of the dried persimmon slightly increased moisture, protein, lipid, ash, carbohydrate and fiber for both pulp and peel persimmon. The decreasing rate of ascorbic acid in unblanched dried pulp was higher than blanched dried pulp (ascorbic acid was 180.3 mg/100g decreased to 150.8 mg/100g in unblanched dried pulp where it was 200.2 mg /100g in fresh pulp). Blanching had increased total phenol, β carotene and in the same time antioxidant activity percentage were increased in blanched dried pulp (75% , while it was 70% in unblanched dried pulp). The same trend for bioactive component was obtain for dried peel in ascorbic acid, total phenol, β carotene and antioxidant activity.
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