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Physical properties, chemical composition, minerals content, amino acids profile and anti-nutritional factors i.e. phytic acid, tannins and trypsin inhibitor of lima bean seeds (Phaseolus lunatus) which newly cultivated in Egypt were investigated. Addition to study the effect of common processing methods (soaking, cooking, roasting, and dehulling) on the chemical composition, minerals content and anti-nutritional factors of lima bean seeds in order to be used in biscuit preparation. Results showed that protein content was significantly (P ≤ 0.05) increased in dehulled Lima bean (27.06%) compared to raw lima bean (26.02%). All processing methods significantly (P ≤ 0.05) increased Soluble Dietary Fiber (SDF), however soaked seeds contained the highest significant Total Dietary Fiber (TDF) (30.18%) and Insoluble Dietary Fiber (IDF) (22.15%). Raw lima bean was superior in calcium, iron, magnesium, sodium, potassium, copper, and zinc compared with all processed samples. Raw lima bean had a higher content of all essential amino acids, except methionine compared to wheat flour of 72% extraction rate. The effect of different processing methods used in this study on lowering phytic acid and tannins, was arranged in the following significant (P ≤ 0.05) order: dehulling > cooking> roasting > soaking. Trypsin inhibitor was completely eliminated by cooking and dehulling treatments. Results showed that no significant differences (P ≤ 0.05) were found in appearance, color, texture and overall acceptability of substituted with 30% raw or processed lima bean and between control biscuit (100% wheat flour). The diameter, spread ratio, chemical composition (protein, ash, crude fiber, SDF, IDF and TDF) and minerals were significantly increased in all substituted biscuits compared to control biscuit. Improvement in the essential amino acid profile of raw Lima biscuit was observed with higher values of essential amino acids, Chemical Score (CS), and Biological Value (BV). This study recommended the use of lima How to cite this paper: El-Gohery, S.S. (2021) Effect of Different Treatments on Nutritional Value of Lima Bean (Phaseolus lunatus) and Its Utilization in Biscuit Manufacture. Food and Nutrition Sciences, 12, 372-391.

b-Cyclodextrin (b-CD) was used for removing cholesterol from fatty tissues such as lard, milk fat. This investigation was carried out to study optimum conditions of different factors (b-CD concentration, stirring temperature, stirring time, stirring rate and ratio of hump camel fat to water for reduction of cholesterol in hump camel fat by application of b-CD and resulting changes in cholesterol reducing camel hump fat). b-CD concentration at 1-10% provided about 88.89-95.3% removal of cholesterol when mixed at 40°C for 91 h. Among other factors, mixing time (0.5-2 h) did not significantly affect cholesterol reduction. Removal was enhanced with increasing stirring rate to 800 rpm and centrifugal forces up to 5,0009g (95.5%) but decreased thereafter. The obtained results showed that the optimum conditions for the process were addition of 7% b-CD, 40°C mixing temperature, 1 h of mixing time, the ratio of camel hump fat to water 1:1, and stirring rate 800 rpm and centrifugation at 5,0009g. The acid value of b-CD treated camel hump fat was significantly decreased due to removal of free fatty acid. The peroxide value of b-CD treated camel hump fat was slightly increased. No significant differences were noted in the fatty acids composition between treated with b-CD and untreated camel hump fat.

Avocado fruits (Persea americana Mill) cv. Fuerte and white sapote (Casimiroa edulis) cv. Rotaceae cultivated in Egypt were collected at different maturity stages:green mature,commercial ripe and over ripe stages. The headspace volatiles of each maturity stage was isolated and subjected to gas chromatography-mass spectrometric analysis. A total of 43 components were identified in avocado aroma including; terpenes (15), esters (8), aldehydes (8), alcohols (6), ketones (2), thiazoles (l), pyridines (1), toluene and acetic acid, where as 18 compounds were, identified in casimiroa aroma, they contained (4) esters, (6) alcohols, (4) aldehydes, (3) terpenes and (1) ketone. Ethanol (Z)-3-hexenol and (E)-2-hexenal were the major constituents in green and ripe fruits of avocado whereas they decreased at the final stage of maturation. Over ripe avocado fruits had the highest content of esters (ethyl ethanoate, ethyl acetate and methyl propanoate) and terpenoides especially d-limonene and z-nerolidol. Esters and alcohols comprised more than 85% of the total concentration of volatiles in casimiroa fruits during three stages of maturation. The highest content of ethyl butanoate (sweet and fruity aroma) and ethanol revealed the most prominent effect on consumer acceptability of the cosimiroa flavour attributes. It is obvious that maturation of the fruits was associated with remarkable changes in the volatiles that mainly affect their flavour.