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The aim of this study was to demonstrate the nutritional value of banana peel powder (BPP) by highlighting its antimicrobial and antioxidant material. Additionally, to use the (BPP) as a low-cost substitute for wheat flour in a cake. Additionally, the findings of BPP at various concentrations (3,6,9,12, and 15%) were compared to some critical quality properties such as physical, chemical, and microbial properties, as well as the sensory characteristics of cake. The present findings indicate that more than 50.7 percent of the total weight of the banana fruit as waste can be used as a good source of macro and micronutrients, antimicrobials, and antioxidants in food processing. Additionally, the BPP is considered a good source of protein (15.10%) and ash (25.19%).The real amount of partially substituted cake BPP steadily decreased as the BPP concentration increased. The replace of wheat flour for BPP resulted in significant amounts of natural antioxidants being added to the cake production process, especially in samples substituted at levels of 12 and 15% BPP, which have a variety of beneficial effects on human health and act as an antimicrobial to extend the shelf life of the cake product. The organoleptic consistency attributes of cake revealed a marginally important difference between the control sample and those containing BPP up to6%for all organoleptic properties measured and also designated as excellent when compared to the control sample. As a result of this discovery, it is recommended that BPP be used up to 15% to complement and improve the quality attributes of cakes, at a level that has numerous health benefits.

The aim of this study is evaluation the quality and antioxidant properties of beef meatballs as affected by addition of date seeds powder (DSP) at different levels (0, 4, 8, 12 and 16%) from total formula of beef meatballs. The chemical composition (moisture, crude protein, fat, ash, crude fiber and total carbohydrates), antioxidant properties (total polyphenols, total flavonoids and antioxidant activity), physical properties (water holding capacity, PH and color properties (lightness (L), redness (a) and yellowness (b) values), cooking quality (cooking yield, cooking loss, moisture retention and fat absorption), sensory evaluation of meatball samples were measured. It could be noticed that the DSP have a higher content of crude fiber, total phenolic contents and Antioxidant activity led due to a higher increase theses contents in beef meatballs by increasing replacement levels (4 to 16%). Also caused improvement in water holding capacity, a and b values, cooking yield and moisture retention, while caused reduced in fat content, L values, cooking loss and fat absorption of beef meatball samples containing DSP. Also, the addition of DSP up to 12% in produce beef meatball samples noticed any negative effects on the organoleptic criteria. General, it could be observed that, the DSP has a good sources of crude fiber, antioxidant properties and useful addition of DSP in ingredients up to 12% for fortification of produced the beef meatball and other meat products without any negative effects on the organoleptic characteristics. For these reasons, it can be provide various benefits in meatballs production.

The Watermelon rind powder (WMRP) as a natural source of fiber, minerals, amino acids and natural antioxidant compounds. This research was performed to evaluate the influence of addition of WMRP at different level (3, 6, 9 and 12%) from total formula of beef burger patties on chemical, physiochemical, microbiological and sensory characteristics of beef burger patties during frozen storage period at-18 ±2°C up to 90 days. The obtained results showed that the percentage of the WMR about 37.84 % from the total weight of watermelon fruit which can be considered as by-product for processing. However, the WMRP contained crude fiber (15.98%), total ash (12.55%), Na (515.44 mg/100g), Ca (311.22 mg/100g), Mg (298.61mg/100g), P (288.28 mg/100g), and K (130.04 mg/100g), while Fe (12.98mg/100g) and Zn (3.12 mg/100g) as macro and micro elements. Lysine, leucine, valine and isoleucine were the major essential amino acids (4.97, 4.71, 3.75 and 3.14 gm/100gm protein, respectively). Meanwhile, glutamic, arginine, Aspartic, Alanine and Glycine were the major non-essential amino acids (9.94, 8.91, 6.63, 6.11 and 5.76 gm/100gm protein, respectively). Moreover, the incorporation of WMRP into the beef burger patties as texturized soy substitute, caused to improvement of gross chemical composition as that increased both of fiber, total ash, total soluble carbohydrates content and decreased crude fat of beef burger patties, as well as the improvement of physiochemical quality criteria (pH value, WHC, shrinkage, TVN and TBA values) throughout frozen storage in comparison with control sample. In addition, WMRP inhibited the growth and activity of microbial, as well as reduction of lipid oxidation in tested prepared product. Also, beef burger patties containing the WMRP exhibited a good sensory properties and better acceptability, especially those contained 6 and 9 % WMRP, even after stored for 90 days under frozen condition. The present results are useful of used WMRP in fortification of meat products to improve the nutritionally and healthy safe.