Whey and juice of guava (Pisdium guajava) were utilized at various combinations (85:15, 80:20, 75:25 and 70:30) for preparation of nutritious beverages and evaluated for various chemicals, microbial and sensory attributes during storage. The study revealed that the beverage prepared with 75% whey and 25% guava juice scored maximum for almost all sensorial quality attributes such as appearance, color, flavor, taste and over all acceptability. As well as the juice was high content of ascorbic acid (18.87mg/100g). A reducing trend was observed in total sugars and ascorbic acid and increasing trend was observed in reducing sugars and acidity content during the storage of beverage at refrigeration temperature over a period of 30 days. The Total Counts (TC) was high ranging from 1120-2500 CFU/mL. Mould and yeast count varied between 0.0-18 CFU/mL. This research is aimed at production of whey/guava beverage. At later stages of the project, whey will be introduced into whey guava beverage (75% whey and 25%guava juice).

The objective of this work was to study the protective effect of wheat germ powder and oil on high fat and high fructose diet induced metabolic disturbances in rats. Thirty six male rats were distributed into (6) groups (6 rats) as following: Group (1): normal control rats (-ve) fed on basal diet, Group (2): fed on basal diet contained wheat germ powder 20 % , Group (3): fed on basal diet and received wheat germ oil (1.5 ml / kg.bw /day) orally , Group (4): (+ve) control: high fat diet and high fructose drinking (HF and HFr), Group (5): fed on HF and HFr contained wheat germ powder 20 % , Group (6): fed on HF and HFr and received wheat germ oil (1.5 ml / kg.bw /day) orally during the experimental period (6 weeks). Results showed wheat germ is high content of nutrients .The group fed HF and HFr showed significantly higher level of blood glucose, serum TG ,TC, LDL-c , VLDL-c , AST , ALT, ALP , creatinine, uric acid ,TNF α, leptin and resistin and decrease in serum HDL-c , GSH and CAT as compared to (-ve) control . While the groups fed high fat and high fructose diet containing WG and received WGO showed significant decrease in blood glucose, serum lipid profile, liver and kidney functions, TNF-α , leptin and resistin while increasing the (GSH) and (CAT) as compared to (+ve) control. From obtained results it can be recommend that consumption of wheat germ powder and oil may be beneficial for those which suffering from high glucose, triglycerides , total cholesterol diseases and can decrease the inflammatory response.

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