This study indicate the importance of some wild medicinal plants such as milk thistle seed and chicory seed. Therefore , chemical characteristies such as crude protein, ether extract, crude fiber, amino acids, fatty acids, vitamin C and minerals contents were determined. Also ,the antioxidative properties such as phenolic compounds and flavonoid compounds and scavenging activity on DPPH free radicals were also determined. Moreover ,the possibility to use these seeds in biscuit production, where the utilization of milk thistle seed flour and chicory seed flour as replacers of wheat flour at different levels (5, 10, and 15%) to prepare biscuits rich in protein and minerals, as well as organoleptic evaluation of prepared biscuits and firmness values were also investigated. Results indicated that milk thistle seed and chicory seed have high amount of protein, ether extract, crude fiber, minerals content, vitamin C, flavonoids, and phenolic compounds (antioxidants) which, could be used as alternative natural source for synthetic antioxidants in industry.. The major unsaturated fatty acids in milk thistle seed and chicory seed oil are oleic and linoleic. The essential and nonessential amino acids are more abundant in milk thistle seed and chicory seed protein. Sensory evaluation of the obtained products indicated that successful replacement was 10% of both seeds. So , it could be recommended to use the investigated plant seeds in biscuit production for its nutritional concept and antioxidative effects. For these reasons, we must take in consideration to cultivate these plants on a large scale to take their advantages of their therapeutic and nutritional. Milk thistle (S. marianum L. Gaertn.) is cultivated as a medicinal plant but it can also be a troublesome weed (Khan et al., 2009) Milk thistle is an annual or biennial plant belongs to the family Asteraceae (Compositae), the plant is native to Mediterranean area and now has spread to other warm and dry regions (Li et al., 2012). Now silybum marianum is one of the most medicinal plants, the plant has many common names such as, bull thistle, heal thistle, holy thistle, lady's thistle, pig leaves, royal thistle, snake milk, so thistle, St.Mary's thistle, Venus thistle, Marian thistle, Mary thistle, mild thistle, milk ipecac, our lady's thistle (Corchete, 2008). Seed flour is a primary by-product from seed oil production and is often discarded as waste, this flour may contain many health beneficial components such as natural antioxidant and protein (Parry et al., 2008). Silymarin content of milk thistle seed ranged from 4 to 6% based on dry weight (Khalil,2008). Silymarin is the most commonly used herbal product for chronic liver disease (Freedman et al., 2011). Abd Raboh, (2012) revealed that the seed of milk thistle contained high amounts of protein (27.54%), ether extract (29.68%) and crude fiber (29.95%) on dry weight basis, also the seed had antioxidant properties due to its content of phenolics, flavonoids, saponins, silymarin and ascorbic acid. Chicory (Cichorium i...

The present study was carried out to develop cereal and legumes based supplementary food from indigenous raw materials for young children and to estimate the chemical composition, physical properties and sensory assessment of five formulas of complementary infant foods. These formulas were compared with commercial one namely Nestle Cerelac product. The results indicated that the protein contents of all prepared formulas range from (15.00 to 26.13%), the fat contents being (2.95 to 3.31%), the fiber content were (3.57 to 3.85%). Also, the ash content was recorded for (2.53 and 3.50%).The carbohydrates contents ranged between (63.57 to 75.59%),while total number of essential amino acids ranges from (28.14 to 45.36 g/100g) protein .All formulas contained the following elements : Iron (5.53-6.67 mg/100g), Zinc (4.25-5.58 mg/100g), Calcium (0.135-0.323)g/100g, Potassium (0.524-1.033)g/100g. Sodium (0.199-0.212) g/100g and Phosphorus (0.235-0.348 g/100g), All formulas contained some essential vitamins were (13.04 to 17.02 mg/100g),(0.17 to 0.26 mg/100g),(0.95 to 2.93mg/100g) and (0.395 to 0.83 mg/100g), (0.735 to 1.10 mg/100g) and (0.166 to 0.17 mg/100g) for vitamin C(Ascorbic acid), vitamin A(Retinol), (β-Carotene) , vitamin E(Tocopherols), Vitamin B1(Thiamin) and vitamin B2(Riboflavin) respectively. Anti-nutritional factors was analyzed in all formulas. Phytates were in the range of (0.177 to 0.484% mg/100 g), tannins was in the range of (0.38 to 0.71%). From the functional properties results it was observed that bulk density values ranged from (1.017 to 1.o6 g/cm 3), while the viscosity between (2740 to 9880 cp).From mentioned results formula F5 could be recommended due to their higher protein and micronutrient contents than other formulas. From this study we concluded that the addition of partially defatted soybeans increases the protein and micronutrient to solve the problem of malnutrition in developing countries.

There is a global rise in the incidence of diseases like diabetes mellitus, atherosclerosis and cardiovascular diseases. Therefore, this study was designed to examine the effect of adding fine bran and date seeds powder as a sources of dietary fibers and active healthy components to prepare functional bread for lowering blood glucose and cholesterol levels. Sensory evaluation revealed that successful replacement of bread samples with 5,10 and 15% fine bran (Fb), 5 and 10% date seeds powder (Dsp) and the mixture of 5% fine bran + 5% date seeds powder. Bread supplemented with 10 and 15% fine bran contained 13.478% and 13.777% (g/100g) protein content respectively, while bread supplemented with mixture of 5% fine bran + 5% date seeds powder, and 10% date seeds powder contained 5.51 and 4.95 (g / 100g) of total dietary fibers respectively. The biological evaluation showed that rats fed on bread sample and its mixtures containing 15% fine bran , 5% date seeds powder, 10% date seeds powder and the mixture of 5% fine bran + 5% date seeds powder for 30 days significantly (p<0.05) reduced serum total cholesterol (TC), triglycerides (TG), low density lipoproteins (LDL), very low density lipoproteins (vLDL), while high density lipoproteins (HDL) increased. Also, data showed that rats fed on pan bread made from wheat flour substituted with different levels of fine bran and / or date seeds powder significantly lowered their blood glucose level.

Celiac disease is one of the most common food intolerance. The only effective treatment for celiac disease is a strict adherence to a gluten free diet throughout the patient's lifetime. Gluten-free products such as bread are not widely available and are usually more expensive than their gluten containing counterparts. Therefore, there is an urgent need to develop high-quality gluten-free products. The blends of bread which prepared for celiac patient's were prepared from rice flour, corn flour, milk protein concentrate 70% (M.P.C.) and guar gum. The mixture of the four blends were (50% rice flour+30% corn flour+19% M.P.C.+1% guar gum), (60% rice flour+20% corn flour+19% M.P.C.+1% guar gum), (70% rice flour+10% corn flour+19% M.P.C. +1% guar gum) and (80% rice flour+19% M.P.C.+1% guar gum). Studies were carried out to evaluated chemical, sensory and biological properties of the raw materials and the produced bread made from the four formulas and the control. Chemical results of raw materials showed that there were significant differences in protein, carbohydrates, fiber and calcium contents. On the other hand, with these additives levels, bread increase in protein, and fiber contents, such improvements could be deduced to higher protein content of milk protein concentrate and higher fiber content of guar gum. While, the sensory evaluation of pan bread showed that there were slight differences between control and formulas. On the other side there was no different between the rats fed on pan bread diets compared with the rats fed on control bread (100% wheat flour), in food efficiency ratio, protein efficiency ratio, biological value, serum transaminases, creatinine, uric acid, serum glucose, hemoglobin (Hb) and relative weight of liver and kidney. MATERIALS AND METHODS Materials: This work was carried out on wheat flour (Triticum spp.) Sakha (69), 72% extraction, rice flour (Oryza sativa) Gross hybrid variety and corn flour (zea mayz) Giza 171 were obtained from field crops department, Agricultural Research Center, Giza, Egypt. Milk protein concentrates 70% was obtained from EL-Kasas Company for milk production, EL-Dakahlia Governorate, Egypt.Guar gum was obtained from LOBA CHEMIE PVT. LTD. Mumbai-India. Instant active dry yeast and salt (sodium chloride) were brought from local market of EL-Dakahlia Governorate, Egypt.

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