Evaluation the effect of using different microbial strains in the fermentation of Faba Bean on its nutritive value and consumer acceptance was performed. Fermentation of processed Faba Bean (autoclaved and non autoclaved) with lactobacillus acidophilus (LAB), Bacillus Subtilis (B.subtilis) and Saccharomyces cerevisiea (Yeast) were performed for 44 hrs after which analysis of chemical composition and anti-nutritional factors were performed to estimate the major differences before and after fermentation process. The result showed marked decrease in the pH of the fermented product accompanied by slight changes in the amino acids pattern. Marked reduction of antinutritional factors was obtained after fermentation especially in phytic acid. Estimation of True Digestibility (T.D), Biological Value (B.V) and Net Protein Utilization (N.P.U) were performed in a biology trial using Albino rats. Results revealed that, soaked and cooked Faba Bean fermented with B. Subtilis showed the greatest T.D, B.V and N.P.U. By applying panel test to estimate the palatability of the fermented Faba Bean, results showed that, there was no significant difference between all fermented products. MATERIALS AND METHODS  Dry Faba Bean (Vicia faba

Yoghurt is one of the most consumed healthy and nutritious foods worldwide. Nutrition-related diseases are regularly found in developed or underdeveloped countries, wherein enriched dairy products can dramatically reduce the risk of these diseases. Spirulina platensis powder (SPP) is considered a good source of bioactive compounds exhibiting high antioxidant properties. In the present research, physicochemical and nutritional attributes of yoghurt supplemented with 0.5, 1, and 2% of SPP were investigated. The results showed that the addition of SPP decreased coagulation time, syneresis, and pH values. The supplementation with SPP increased yoghurt acidity as lactic acid, total solids content, total protein, fat, and total volatile free fatty acids. Stirred yoghurt treatments containing 0.5% of SPP displayed higher sensory acceptability than other treatments. Furthermore, in vivo therapeutic effects of the produced yoghurt were evaluated. The results revealed that SPP-supplemented yoghurt provided a novel technological approach to manufacture a functional food exhibiting prevention effects to cardiovascular diseases and improved liver, kidney, and heart functions.

This study aimed to investigate the effect of diets enriched with artichoke and green coffee seeds powders on hepatopathy rats.Twenty five adult male albino rats (Sprague Dawley strain), weighting (160±10g) used in this study and assigned to two main groups. The first is a negative control group (5 rats) was received a basal diet throughout the experiment .The second group (20 rats) was injected s/c by (0.2ml/kg) carbon tetrachloride for two weeks, twice a week. The percent of plants seeds which were used 7% artichoke seeds, 7%green coffee seeds and 7%mix of them from the basal diet.Serum liver function (AST, ALT and ALP), (SOD, GPx and CAT), (total protein, albumin and globulin), ( total bilirubin, direct bilirubin and indirect bilirubin), total cholesterol and triglycerides, lipoproteins (VLDL-c, HDL-c, LDL-c) were determined, kidney function was also assessed (urea, creatinine, uric acid).The results revealed that, the control (+ve) group showed a significant increase in (ALT, AST, ALP)c ompared with the control (-ve) 7% green ‫التطبيقـــية‬ ‫العـلوم‬ ‫و‬ ‫النوعيـــة‬ ‫للتربيــــة‬ ‫العلمــــية‬ ‫المجــلة‬ esThe Scientific Journal of Specific Education and Applied Scienc 28 coffee seeds powder was the best results, the results of (total protein, albumin and globulin) showed a significant increase in negative control compared with the control (+ve) (7% mix of artichoke and green coffee seeds powder) was the best results, but the results of lipid profile, kidney function and (total bilirubin, direct bilirubin, indirect bilirubin) revealed that, the control (+ve) group showed a significant increase in its compared with the control (-ve) (7% mix of artichoke and green coffee seeds powder) was the best results of lipid profile and kidney function but (7% artichoke seeds powder) was the best results of (total bilirubin, direct bilirubin, indirect bilirubin), on the other hand the control (+ve) group showed a significant decrease in (SOD, GPx, CAT) compared with the control (-ve) (7% mix of artichoke seeds powder) was the best results.The obtained results concluded that feeding with artichoke and green coffee seeds powder improved, liver function, kidney function and lipid profile. RecommendationsAccording to the results of this study, which showed the importance of both artichoke and green coffee seeds powder in improving liver and kidney functions and blood lipids because they contain antioxidants and phenolic compounds so we have recommended the use of them as a drinks to improve hepatopathy, the current study recommended to more interested in the effect of artichoke and green coffee seeds powder on other diseases such as heart disease, obesity, diabetes and cancer.

The objective of this research was to study the production of ice milk supplemented with watermelon seeds embryonic leaves powder (WSELP). Mixes of ice milk containing 2%, 4% and 6% (WSELP) were prepared. Chemical composition of (WSELP) indicated higher total phenolics and radical scavenging activity (RSA). The highest total solids, fat content, protein content, ash content, caloric value, pH, viscosity and overrun were observed in the samples supplemented with (WSELP) and this increasing was proportional to the supplementation ratio. While ice milk samples containing (WSELP) were the lowest acidity (as lactic acid) scores. The ice milk samples prepared with 6% (WSELP) had the highest scores when judged sensory and the degrees of sensory acceptance matched the control. The total plate count and psychrotrophic bacteria count of all produced ice milk formulations were within the safe levels, and the moulds & yeasts were not detected.