Fennel seeds and their aromatic oil contain ingredients which are biologically active with high nutritional value, as well as their antimicrobial and fungal effects and alleviation of some disease symptoms. The aim of this research was to determine the chemical properties of fennel seeds, their aromatic oil, effect on the growth of microbes and alleviation of respiratory disease symptoms such as cough and sore throat. Drinks of fennel seeds and their aromatic oil were prepared with different ratios and used to treat a group of individuals suffering from cough and compare them with the control group. In addition, biscuits containing different ratios of fennel seeds and their aromatic oil were prepared. The results of this study showed that fennel seeds contained a high percentage of protein, Crude fiber, carbohydrates and minerals. The results also showed that fennel seeds and its aromatic oils contained substances, which had an effect in relieving cough and sore throat. Methanolic extract from fennel seeds had antioxidant and antimicrobial activities. This study also showed that biscuits containing fennel seeds and its aromatic oil could be stored for longer periods than biscuits without fennel seeds and its aromatic oil. No change in sensory properties or microbial growth during storage was observed. Therefore, we can use it as a natural preservative. In addition, biscuits prepared containing the different percentages of fennel seeds and their aromatic oil were accepted by the panelists when they were stored. Its sensory properties were well maintained. The results also showed that drink of fennel seeds and their oil had an effective effect in the treatment of cough.

Custard apple (Annona squamosal L.) seed kernel and the extracted oil were characterized for their physicochemical properties. Crude ether extract was found to be the main component where, the seed kernels had 31.22%. Moreover, protein content was 20.01%. On the other hand, the crude fiber and total ash were 15.43 and 1.89%, respectively. Total phenolic compounds, antioxidant activity and IC 50 of CASKF were 42.02 mg GAE/ 100g, 87.55% and 22.84 µg/ml, respectively. The results indicated that CASKF is rich in content of K, P, Ca, Mg and Na. Nevertheless, very low levels of Cd and Pb were detected. The amino acid composition of the defatted CASKF indicated that glutamic, aspartic, alanine, leucine and arginine were the predominant amino acids. The total amount of essential amino acids in the defatted CASKF was 37.77 g /100g protein (-) which is higher than that reported in FAO/ WHO pattern. The dominant fatty acids of custard apple seed kernel oil were oleic (49.75%), Linoleic (22.50%), palmitic (15.06%) and stearic and (4.63%). The oil could be classified as a semi-dry oil. Total lipid fractions consisted mainly of nine classes in which triacylglycerols were the major class.

Physico-chemical , microbiological characteristics and sensory evaluation were performed to investigate the effect of replacing sugar with stevioside as well as the addition of texturizing inulin as a functional ingredient on the quality of the low calorie chocolate milk. Low caloric chocolate milk has been prepared by replacing 25, 50, 75 and 100% of sugar with stevioside and addition of inulin (frutafit® TEX) to improve texture parameters. The results indicated that the total soluble solids of all chocolate milk decreased as the ratio of the stevioside added increased compared to the control samples. No significant differences were found between the organoleptic properties for all samples sweetened with stevioside compared to the control. The addition of 2% inulin increased the chocolate milk viscosity. Chocolate milk samples replacing 50% sugar with stevioside and 2% inulin had gained the highest overall acceptability scores compared to those prepared using sugar alone and qualities of similar textures of full-fat products. These low products can be used for people suffering from obese and diabetics.

This research was undertaken to find out the effects of different cooking methods on bioactive compounds of eggplant. The effect of freezing and storage on microbial growth and sensory properties of the common Egyptian dish called Baba ghanoush were also studied. The results showed that eggplant contained a high percentage of crude fiber, crude protein, crude fat, and total ash. It can be noted that the mineral contents of fresh eggplant were Ca, Mg, Na and K as the major minerals. On the other hand, the results of total phenolics in the fresh, dry fresh, oven and steamed samples were 9.32, 75.78, 42.31 and 41.53 mg/100 g, respectively as gallic acid equivalent. The total flavonoids of the different eggplant treated samples varied between 0.46 to 0.7 mg equivalents of quercetin per 100 g. The results indicated that the antioxidant activity as well as IC50 of fresh, dry fresh, oven and steamed samples were 8.82, 87.20, 82.78, 90.23 and 10.86, 1.18, 1.21 and 1.12, respectively. Also, eighteen phenolic compounds were identified by HPLC. The color attributes L*, a*, and b* in case of Baba ghanoush prepared from oven eggplant slightly decreased with increasing the storage period. Significant reduction was noted in microbial growth with increasing the storage period up to 4 months in case of Baba ghanoush prepared either from oven and steamed eggplant. Sensory attributes of Baba ghanoush were well accepted by the panelists even after 4 months of storage.

The aim of this study was to evaluate cinnamon's powder in terms of chemical composition and its content of dietary fiber, mineral, bioactive components, antioxidant activity and antimicrobial activity. Cinnamon has been used in different percentages to prepare bakery products such as bread, cake and biscuits, and find out its effect on microbial growth in products during the different storage period on the room temperature and rated it as a preservative. The results of the present study showed that this powder contained protein, dietary fiber, carotenoids, the methanolic extract of this powder had antioxidant and antimicrobial activities. This study also showed that the products which as containing the high ratios of cinnamon's powder it's was effect on microbial growth during period storage, where we can used it as Preservative from Microbial Contamination. Also all the products prepared containing the different percentages of cinnamon's powder and storage were well accepted by the panelists.