No abstract

T HERE is a great interest toward natural functional nutraceuticals that possess therapeutic properties in preparing healthy food products. Spirulina platensis, Turbinaria decurrens and Cystoseira Fucales were evaluated for their chemical composition, minerals content as well as their nutritional properties such as polyphenols, vitamins and pigments and their potential utilization in preparing some functional food products. The results showed that the Spirulina platensis was a rich source of protein (46.48%) and essential amino acids (424.02mg/g protein) whereas Turbinaria decurrens and Cystoseira Fucales had the highest carbohydrate content, and ash. The investigated algae could be considered as a good source for K, Ca, Na, Fe and Zn. The phenolic compounds of the algae methanolic extracts varied from 2 to 14 mg g −1 dry weight as gallic acid equivalent and the highest DPPH radical scavenging was found for Spirulina platensis extract (15.66%). Spirulina platensis had the highest vitamin C (13.30 mg/100g), vitamin E (145.10 mg/100g), total chlorophyll (1648.89 µg/g), total carotenoid (1854.49 µg/g) and anthocyanin (0.540 µg/g) values. Cystoseira Fucales had higher vitamin A and vitamin D content than Turbinaria decurrens. Panelists accepted the sensory properties of the noodle and seasonings powder prepared from the different algae and the overall acceptability was described as "like very much" for both dried noodles and seasonings powder and "like moderately" for cooked noodles. Such results indicated that microalgae can be used as a promising source of multifunctional compounds in preparing functional food products.

Our study investigated the effect of utilizing chicken wings and dehydrated shellfish to produce chicken nuggets rich in protein, minerals and vitamins. The proximate composition, nutritional value, physical and sensorial properties were evaluated. The differently prepared chicken nuggets were supplemented with dehydrated shellfish CN 0%, CN 2%, CN 4% and CN 6%. There was a significantly reduction in moisture and an increasing in protein content (P < 0.05) in all Chicken Nuggets (CN) in comparison to the control. Fat content was significantly higher in CN 0% than CN 2%, CN 4% and CN 6%. Ash content was increasing with added dehydrated shellfish, while the reduction in carbohydrates and total calories of the different chicken nuggets were noticed with the significant gradual rise in pH values, TBA values showed no significant difference (P < 0.05) between chicken nuggets. Results showed that using dehydrated shellfish in preparing chicken nuggets caused a marked rise in its content of Ca, Fe, Na, K, Zn, Mg and Mn levels, CN 0% had the lowest concentration of all minerals, and had lower values of vitamins A, E and D but CN 6% had higher values of vitamins A, E and D. Control Nuggets (CN 0%) had the lowest value of yellowness and highest value of lightness but CN 6% had the highest value of yellowness and, the lowest value of lightness. The redness had a slightly reduction. All samples showed slight changes in hardness, cohesiveness, springiness, gumminess and chewiness were noticed. An increase in WHC, pick-up, and cooking loss of chicken nuggets with dehydrated shellfish was noticed. Panelists accepted all prepared chicken nuggets and the chicken nuggets CN 4% had the highest score compared with other chicken nuggets prepared.

M edicinal plants and their extracts are important natural sources of nutrients for both human beings and animals, and have long been applied in both conventional and modern nutritional recommendations to treat many disorders and promote good health (Kuralkara and Kuralkarb, 2021). The use of these natural compounds such

Utilize small size of bolti and sardine fish in preparing fish based weaning foods rich in protein, essential amino acids, fat high in omega 3 fatty acids, minerals and vitamins was investigated. The proximate composition, nutritional value, physical and sensorial properties were evaluated, The results of the chemical composition showed that the moisture content of fish based weaning food purees ranged from 67.73% to 72.05%. On dry weight basis, the five prepared formulations considered rich in protein (37.39% -44.86%), fat (26.55% -30.43%), ash (6.53% -12.23%) and low in carbohydrates (20.70% -22.18%). Using fish bones with muscles in preparing weaning food puree caused a marked rise in its content of Ca, P, Fe, and Zn levels especially in purees formulated from bolti. Weaning food purees containing sardine fish rich, in fat, were higher in vitamin A and D than those formulated from bolti one. Palmitic acid (C16:0), stearic acid (C18:0), and myristic acid (C14:0) represented the major saturated fatty acids in the prepared formulations. Weaning food purees containing sardine fish had relatively higher levels of sulfur-containing amino acids and slight lower values of lysine, alanine and glycine than these including bolti fish. The In vitro protein digestibility index (IVPDI) of the different formulations was found to be 100%. The visual colour of such products can be described as yellowish. Except hardness, the other texture characteristics; cohesiveness, springiness, gumminess, and chewiness of the weaning food purees did not significantly change. The children's mothers accepted the appearance, flavor, and mouth feel of all weaning food purees prepared in this study.