The effect of different concentrations (2, 4, 6 and 8%) of lupine powder on sensory, rheological, chemical and microbiological properties of yoghurt samples were investigated during refrigerated storage at 4°C for 15 days. The results indicated that the overall pH of lupine yoghurt lowered with increasing of % lupine powder as well as acidity increased gradually by adding lupine powder. The development of acidity in yoghurt (control) or which supplemented with lupine was increased gradually during storage with increase the lupine powder in yoghurt. The synersis of fresh lupine yoghurt was the lowest value compared with the results after 7and 15 days. The texture properties of lupine powder yogurt during storage were noted that control increased in firmness and gumminess, while cohesiveness, chewiness, springiness and resilience were decreased. On the other hand all concentrations recorded high values in firmness, cohesiveness, gumminess, chewiness, springiness and resilience during cold storage. There are significant (P ≤0.05) differences in the overall acceptability between control and those prepared by adding 2 & 4 %. Panel test showed that fresh yoghurt lupine prepared from control, 2 & 4% are more acceptable compared to that of 6 & 8%. Also the results revealed that the concentrate 8% of lupine powder represented the optimum concentration in decreasing total bacterial count and Staphylococcus aureus counts from 9×10 5 and 9×10 3 to 9×10 2 and 5×10 cfu/g respectively and increasing Lactobacillus bulgaricus and Streptococcus thermophilus from 10×10 4 and 8×10 4 to 8×10 6 and 5×10 6 cfu/g respectively. While the total coliform and faecial coliform bacteria were completely disappeared as well as yeast & Moulds were eliminated after 15 days during storage time at 4°C.

Phenylhydrazine (PHZ) and its derivatives were used firstly as antipyretics but the toxic action on red blood cells made their use dangerous. The aim of this study was to estimate the contents of iron and vitamins in different parts of beetroot as root and beet green (leave and stalk together) as well as their ethanol extracts. Then, the biochemical evaluation for the highest iron and vitamins contents as an anti-anemic effect against anemic rats caused by phenylhydrazine were studied. Anemia induction caused by intraperitoneal injection of phenylhydrazine at 40 mg/kg for 2 days. Rats were randomly divided into four groups (n=10/group). Group, I fed a standard diet (normal control). Group II fed standard diet contained 5% dried beet green for normal rats. Group III fed a standard diet for anemic rats. Group IV fed a standard diet containing 5% dried beet green for anemic rats. It was assayed the complete blood count (CBC): red blood cell (RBC) count, hemoglobin concentration (Hb) and haematocrit percentage (HCT) as indices measured of anaemia as well as white blood cell (WBC) count at the third day (D3), twenty-one day (D21) and forty-two day (D42). Also, the activity of serum aspartate aminotransferase (AST), alanine aminotransferase (ALT), alkaline phosphatase (ALP), the levels of serum urea, uric acid, creatinine and malondialdehyde (MDA), plasma hydrogen peroxide (H2O2) and total antioxidants capacity (TAC) contents were analyzed according to manufacturer's instructions. The dried beet green is a rich source of iron and vitamins contents. After feeding on standard diet containing 5% dried beet green for anemic rats, showed that levels of RBC, HB and HCT were increased and the WBC count was improved compared to anemic control group. The activity of ALT, AST, and ALP, the levels of serum urea, creatinine and MDA and plasma H2O2 content were significantly ameliorated while the TAC was significantly increased compared to the anemic control group. In addition, the results of the histological examination coincided with the results of blood analysis. We conclude that nutrition of 5% dried beet green for forty-two days is safe, non-toxic and reduces anemia.

Cereal butter were made from sunflower, pumpkin, garden cress, corn, rye and peanut butter served as control. Chemical, physical, microbiological, textural and sensory evaluation of cereal based butter poduced from different types of cereal were analzed using a standard method. Pumpkin had highest protein (30.23%), while sunflower, pumpkin and peanut cereals had the highest amounts of fats (51.46, 49.05 and 48.00%, respectively). Also, corn had the highest amounts (72.56%) of carbohydrate. For microbiological evaluation, data show that total mould count ranged between 1.10 to 1.80 log cfu/g for rye and peanut, respectively. Garden cress is a good source of potassium, calcium, iron, and sodium. Also, Pumpkin is a good source of Magnesium, zinc, Phosphor and Selenium.  Sunflower had the highest value of Vitamin B1, B2, B6, B9 and E but garden cress had the highest value of B2, K and C vitamins. The fatty acid composition of cereals reported that palmitic acid was the highest value in rye 21.80%. The Palmitoleic acid ranged from 0.22 to 12.50%, the lowest was peanut and highest occurred in sunflower. The highest of oleic acid was peanut 46.80%.  Sunflower had highest Linoleic acid (69.0%) and garden cress had highest of linolenic acid 32.18%. Rye had highest value (20.69%) in Arachidic acid and garden cress scored highest in Eicosenoic acid (13.40%). The microbiological quality of cereals butter samples are total aerobic bacterial counts (TAB) ranged between 1.09 log cfu/g (rye butter) to 1.91 log cfu/g (peanut butter). Garden cress was obtained the higher for viscosity value (16100, 15900 and 15700 cp/s) at 25, 40, 60°C than other cereals butter. In texture analysis, garden cress butter had the highest significant amounts of hardness, cohesiveness, gumminess, chewiness and adhesiveness. Sensory evaluation of sunflower butter had the highest significant amounts of overall acceptability, peanut butter then pumpkin butter (96.30, 88.40 and 79.20, respectively) in all samples. Results could be useful in improving cereal butter processing and delivering sunflower butter to consumers who are more concerned as a functional food, high fat content and peanut allergy.

Celiac disease is an autoimmune disorder characterized by intolerance to gluten. So, the aim of this study is to produce gluten-free biscuits for individuals with gluten allergy. Biscuits of rice flour, corn, sorghum and the mixture were prepared with mix 1 rice and corn (1: 1), mix2rice and sorghum (1: 1) and mix 3 rice, corn and sorghum (1: 1: 1). Chemical composition of flour samples moisture; protein, fat, ashand fiber were measured under this study. In the prepared biscuit samples, physical properties (length, width, thickness, weight, volume and specific ratio), color characteristics and sensory properties were measured. Wheat flour recorded the highest value of protein (12.9%) follow up Sorghum flour recorded (10.8%). Sorghum flour was the high level fiber (6.50%) in all flour. Protein sedimentation (22.0%) was high in sorghum flour then mixtures (mix 1, mix 2 and mix 3) were recorded 20, 21, and 19% of gluten free flour but wheat flour (33.0%). Wheat flour was the lowest value of falling number (401 sec) this result was highest Alfa amylase enzyme and prefers of baking then mix 3 (434 sec)but highest falling number was the lowest in Alfa amylase enzyme corn flour (634 sec). Highest water absorption (57.0%) was observed in wheat flour followed by rice flour (54.4%) while mixturesfree gluten flour had the lowest water absorption (45.70%, 45.70%and 45.90%) mix1, mix 2, and mix 3 respectively. Corn biscuit recorded the high in whiteness (37.80%) then wheat flour (33.66%) and lowest value was mix 3(23.46 %). The mix 3 biscuit was high physical properties and over all acceptability for the panel test after wheat biscuit.

Kishk is a dried mixture of fermented milk and cereal, widely consumed in Upper Egypt. The aim of this study was to study the effect of rye, sorghum with wheat grains compared with traditional wheat kishk (control) on physical properties, chemicals composition, microbiological and sensory analysis. Untraditional kishk was prepared with rye, sorghum and four groups of mixtures Mix1 (50% wheat and 50% rye), Mix 2 (50% wheat and 50% sorghum), Mix3 (50% rye and 50% sorghum) and Mix4 (mixed of wheat, rye and sorghum in ratio of 1:1:1) compared with traditional wheat kishk. The chemical composition analysis of different untraditional kishk was in the following ranges: moisture content of kishk samples ranged from 8.00 to 12.72% for M 2 and M 1, respectively. M 2 had the highest total solid of untraditional kishk samples value 84.66% while Mix 1 had the lowest value 76.18%. For protein content, wheat had the highest protein 27.11% followed by M 1 (26.02%), while sorghum (22.90%) had the lowest protein content. On other hand nitrogen free extracts (NFE) % range from 65.76% (rye) to 80.55% (wheat). Additionally Sorghum had lower fat (2.50%) than other samples and wheat was lower in ash content 6.64% in completely in other untraditional kishk. The results of fiber showed that rye had significant highest value of 8.12% while wheat had lowest value of 1.80%. M 3 was the lowest total caloric values 325.13% of kishk samples and tannic acid was under detection safe limit 0.185%. Data also indicated that as a result of pH of different prepared kishk samples. Microbiological analysis of kishk from wheat, rye, sorghum and their mixture were determined. M1 kishk is white and yellow colored than other untraditional kishk samples. Differences in sensory attributes were associated with different grain kishk and their mixed but there were no significant differences between wheat kishk control and M 1 in mouth feeling, and consistency. Sensorial, M1 kishk is more acceptability than other treatment after the traditional kishk control.