This investigation was carried out to study the chemical composition, soluble, insoluble and total dietary fibers of some Egyptian fruit and vegetable peels. Also, determine the bioactive compounds such as an antioxidant activity, total phenolic, flavonoid and vitamin C, besides the minerals. Water holding capacity (WHC) and oil binding capacity (OBC) were also determined. The obtained results indicated that potato peels and tomato pomace contained the highest values of protein (15.18 and 14.39%, respectively). On the other hand, the highest values of total dietary fibers and water holding capacity (WHC) were recorded for tomato pomace (48.04% and 6.44 g H2O/g dry matter, respectively). While, the prickly pear peels showed the highest value of ash (11. 84 %). Also, the same results indicated that orange peels had the highest value of carbohydrates (90.06 %). The same results indicated that mango kernel contained the highest fat, total phenolic and flavonoid (9.22%, 58.33% and 9.17 mg/g, respectively). The obtained results indicated that all the studied peels besides mango kernel and tomato pomace showed antioxidant activity percentages, very higher than wheat flour .Since antioxidant activity recorded ranges from 73.47 to 91.41% respectively compared to 17.78% for wheat flour. Also, the obtained results indicated also that mango kernel showed the highest contents of Mg which was recorded, 1627.96 mg/100g. Moreover, potato peels showed the highest contents of K and Fe which recorded 4443.26 and 28.27 mg /100g, respectively. Prickly pear peels showed the highest contents of Ca, Na and Mn (3470.90, 767.68 and 2.15 mg /100g, respectively).

Background: Innovative application of processing is an emerging trend in food production.
Objective: The present study was conducted to produce peanut butter and evaluate the physical,
chemical, and sensory properties of the product, to which the outer shells of peanuts were added
in different proportions (5, 10, 15%) to reduce the calories of the product by reducing the fat content in the peanut butter as well as benefiting from the shells as a residue secondary to the peanut seeds.
Methods: The chemical composition of the prepared sample, along with bioactive determination
Using HPLC, microbial testing, Aflatoxin content, and sensory evaluation, have been done for the
prepared peanut butter using standard methods.
Results: The chemical composition of the peanut outer shell powder was characterized by the
highest value of fiber (46.6%), followed by total carbohydrates and protein (23.25%, (12.54%) respectively. The produced peanut butter showed that the total carbohydrate resulted in the highest
value (23.25%), followed by fat (42.21) and protein (28.12%). Substitution at 5, 10, and 15%
peanut outer shell resulted in a non-significant difference concerning protein. At the same time,
the lipid content showed a significant decrease compared to the control. A similar trend was found
concerning total carbohydrate-to-fat content. Total fiber increased to 1.5 & 2.08, and 2.6 times as
high as the content parallel to dietary fiber, while ?-Carotene decreased significantly due to the
substitution level. The substitution level decreased energy (cal) by about 203.58, 730.093, 562.86,
545.19, and 526.66, respectively, compared with the control. A slight increase was found in the
mineral content due to the substitution, except for the calcium increases at 15%. DPPH and ABTS% increased in parallel with the substitution level, which was in line with total phenols and
flavonoids. Flavonoid fraction resulted in nariagin (94.72 QE), the major flavonoid, followed by
lutein (82.23 QE). Meanwhile, phenolic compounds were described with pyrogallol (68.31 GAE)
(As the main compound, followed by chlorogenic (780.76 GAE). The fatty acid composition
showed that oleic and linoleic were predominant in all treatments. Bacterial, yeast, and mold
counts appeared after three months of storage (20 ± 2°C). Aflatoxin was not detectable in the sample of the peanut outer shells and peanut butter samples. Sensory characteristics showed approximately the same score for all treatments except that of 15% substitution, which resulted in a significant decrease in all parameters compared with the control.
Conclusion: This study reported that 5%, followed by 10% of peanut outer shells, were the most
suitable levels for making peanut butter, improving the nutritional value by increasing the percentage of fiber and antioxidants in peanut shells, leading to better quality products and shelf life.
Keywords: Aflatoxin sensory characteristics, peanut butter, peanut outer shells, microbiological analysis, HPLC, carbohydrates.

This study aimed to develop gluten-free biscuits with enhanced nutritional value and taste, while reducing high-calorie ingredients, particularly sugar. Two formulations have been devised to create biscuits customized for people with gluten allergies. Corn flour has been replaced with chickpea flour at a consistent rate of 20% to boost nutritional value with its high protein content. Furthermore, quinoa flour (QF) has been added in different quantities (20%–40%) for its protein richness (14.87%) and amino acid content. Another option suggests using Jerusalem artichoke (JAF) flour, used as a sugar substitute, as it is known for its health benefits and high inulin content. It has been integrated into biscuit formulations at levels from 20% and 40%. Both formulations have also undergone a reduction in sugar content of 15% and 30%. The chemical properties and phytochemical content of the raw materials were evaluated. Jerusalem artichoke flour (JAF) exhibited the highest antioxidant activity (92.02%). The addition of QF to biscuits increased pro tein content with higher replacement rates, as well as fiber content and mineral levels. JAF was thoroughly examined in two specific formulations as a partial sugar substitute. The inclusion of JAF caused minimal changes in physical properties, and sensory evaluations indicated satisfactory results, especially for biscuits containing up to 40% QF. Furthermore, incorporating 20% JAF allowed for a 30% sugar reduction without affecting flavor. Additionally, the QF-containing supplemented biscuits had a reasonably high essential amino acid balance, indicating that they may help children with celiac disease consume more amino acids.

With the development of the food trade, tremendous changes in the eating patterns of athletes have been observed. Bars represent convenient, ready-to-eat and properly portioned food items that not only provide the body with nutrients but also provide a feeling of satiety. This study aimed to formulate new high-protein and energy plant-based functional bars for athletes. Eight bars were formulated from plant sources and spirulina with different salty and sweet flavors. The bars were evaluated for chemical composition and content of minerals, phenolic and flavonoids. Protein digestibility in vitro and antioxidant activity were estimated, and sensory properties were evaluated, as well as caloric values and recommended dietary allowances (RDA). The results confirmed that the protein content of the bars ranged from 13.3 to 25.79%, energy from 456.28 to 528.64 kcal/100 g, potassium and iron from 3373.82 to 4901.91 ppm and 106.95 to 603.77 ppm, respectively. The protein digestibility values ranged from 45.86 to 76.45%. The sensory evaluation results showed that all bar formulas were acceptable with values ranging from 6.5 to 9 for general acceptability. The shelf life of the bars was 7 weeks at room temperature (25-30°C), while it reached 11 weeks at 4°C. In conclusion, manufactured bar formulas with high acceptability and antioxidant activity can provide athletes and consumers in general with a high percentage of their nutrient requirements.

This study introduces a functional chocolate spread formulated with sweet potato, dried fruits (dates or figs), and chickpeas. The new product is free of hydrogenated oils, added sugars, and allergenic compounds such as milk and nuts. Six formulations were developed, with varying percentages of sweet potato puree and dried fruits. The sensory attributes of the spread were well-received by consumers. Nutritionally, the spread outperforms commercial options, boasting higher levels of vitamins A, E, and K, along with essential minerals like potassium and magnesium. Vitamin A content ranges from 408.99 to 224.46 µg RAE/100 g, significantly higher than the control's 23.50 µg RAE/100 g. Nearly all treatments substantially demonstrated improvements in the essential amino acid index (EAAI), biological value (BV), protein efficiency ratios (PER), and protein digestibility-corrected amino acid scores (PDCAAS), indicating that they are high-quality protein sources. Additionally, phenolic content ranged from 370.7 to 646.7 mg GA/100 g, total flavonoids from 156.6 to 197.1 mg QE/100 g, and total antioxidant capacity between 56.2% and 82.0%, demonstrating significant antioxidant potential. Microbiological analysis confirmed the product's safety over an 8-week storage period. Overall, those who desire a balance of taste, texture, and functionality may prefer the T2 and T5 treatments, which contain equal amounts of sweet potato and dried fruit. These alternatives offer consumers a nutritious, functional, safe, and cost-effective option.

Coffee is one of the most preferred beverages due to its flavor and aroma. However, there are many negative effects of caffeine on human health. Alternative products like chicory have become an interest to switch from caffeine to caffeine-free beverages. The present work aimed to study the production potential of coffee-like drink using chicory, barley extract, and date powders. Also, to evaluate the nutritional, chemical, and physical properties of chicory powder, other raw materials, and coffee-like drink blends (CLDB) as compared to barley extract powder. The obtained results showed that chicory powder recorded the highest content of ash and fat, while barley extract recorded the highest content of carbohydrates and protein. As for, the coffee-like blends, the process of replacing and adding chicory powder led to significant differences in the previous components. Meanwhile, the phytochemical compound contents and antioxidant activity of both chicory and barley extract powder recorded a higher content than date powder. Chicory powder recorded a high content of inulin, while it was not detected in the other raw materials. On the contrary, ?-glucan was detected in the case of barley extract and not detected for chicory powder or date powder. This led to a noticeable increase in coffee-like blends of both components, according to the percentage of both chicory powder and barley extract. Moreover, the content of minerals, it was noted that the higher content of minerals in both date powder and chicory powder led to a noticeable increase with the increment of chicory powder. The organoleptic evaluation showed that there were no significant differences between the blends and the comparison sample in color characteristics, taste, and odor, While, the quality of bitterness increased significantly when the percentage of chicory powder increased, all blends were generally accepted by the panelists, except for the blend [(CLDB5) barley extract powder 43%, chicory roots powder 50%, date powder 6%, and anticaking agent1%]. Meanwhile, the microbial load of the samples under study all blends recorded values within the permissible limit. It was also noted from the obtained results that increasing the addition rate of chicory powder led to desirable changes in the color parameters of all blends under study. The study concluded that it is possible to produce a coffee-like drink free of caffeine with a coffee-like flavor using chicory, barley extract, and date powders

The aim of the study is to produce a quick-to-prepare falafel powder that is free of legumes and has a high nutritional value, especially for those suffering from favism anemia, and it can be produced on a large commercial scale. By using carrots, vegetable leaves powder, and some grains (naked barley, grits wheat and broken rice). The chemical, minerals content, the antioxidant activity, total phenols, total flavonoid, soluble and insoluble dietary fibers were analyzed as raw materials. Sensory evaluation, physical properties and minerals content were determined and RDA was calculated for falafel free of legumes mixtures for age group (4-18 years). The data showed that grits wheat had higher in fibre and protein content (14.60% and 18.88%, respectively) than barley and broken rice.Vegetable leaves powder increased in the estimated minerals of iron, calcium, potassium, zinc, phenols, flavonoid, and antioxidant activity compared to other components. The data showed that the naked barley recording 7.05, followed by carrots at 6.35, grits at 5.6, and dried dill leaves at 5.12% for nonsoluble dietary fibre content. Also, the results indicated that the second mixture which contained (42 % of naked barley and 40 % of grits wheat) had the best score (8.85) for sensory acceptability. The minerals of Fe, Ca, Zn, and K were found in much higher concentrations in the second mixture; their respective values were 3.32 and 51.33, 1.70, and 282.13 mg/100 g sample, although it was lower in oil absorption. It is recommended that falafel free of legumes mixes be produced for patients with favism due to their high nutritional value, sensory acceptance and widespread popularity.

This research aimed to utilize whole pumpkin (without seeds) and germinated chickpeas to create dry vermicelli with enhanced nutritional value. The study evaluated the chemical composition, minerals, antioxidants, total phenols, and total flavonoids in whole pumpkin powder, whole germinated chickpea flour, wheat flour (72% extraction), and the resulting vermicelli. Additionally, various aspects such as cooking quality, color, texture profile, and sensory evaluation of the vermicelli were investigated. Germinated chickpea flour had significantly higher protein, fat and fiber content (24.38, 7.6 and 5.4%, respectively) compared to other ingredients. Whole pumpkin powder was higher in ash (5.68%), radical scavenging activity (61.69%), total phenols (9.39 mg gallic acid/g sample), and total flavonoids (2.24 mg quercetin/g sample). Substituting 15% of the wheat flour with germinated chickpea flour increased the protein content of the vermicelli. Meanwhile, adding whole pumpkin powder led to an increase in fiber and ash content. Furthermore, a significant increase in mineral content was observed. Vermicelli containing 20% whole pumpkin powder displayed the highest beta-carotene content. Substituting wheat flour with germinated chickpea flour and whole pumpkin powder improved cooking quality and resulted in a darker yellow to brown color of the vermicelli. When served with milk, 100g of this vermicelli increased daily nutrient intake by up to 60.96% for protein, with iron and zinc content doubling, and beta-carotene reaching 30.1. The study successfully produced vermicelli by incorporating up to 15% whole pumpkin powder and 15% germinated chickpea flour.

The bell sweet peppers and tomato are of the most important fruits worldwide. The current study was carried out to utilized from green, yellow, red pepper and tomato for preparation of a new products (dibs and beef burger of high fiber) in order to invade the local and global markets. Moisture, crude fiber, total sugar, pH value, total soluble solids, bioactive compounds, antioxidant activity and organoleptic properties for fresh bell sweet peppers, tomato and dibs were evaluated. It contains of flavonoids and phenolic acids in addition to beta carotene, anthocyanin and lycopene, which are considered beneficial compounds with regard to health benefits. The addition of green, yellow, red and tomato pomace, at different levels (10 and 20%) improves the culinary characteristics and water holding capacity (WHC) of the beef burger. The organoleptic properties of dibs from three stages of colored peppers and tomato showed that they were highly accepted by the panelists. Also, data noticed that red sweet pepper dibs had high scores for all organoleptic characteristics. The organoleptic evaluation indicated that there were insignificant differences in color, texture and odor of meat beef burger blends for the control sample. This work recommended the surplus agricultural production of colored pepper and tomato can be used to produce dibs; also, must be integrated of these promising healthy nutrients for production of meat product.

Inflammation and oxidative stress are features of many degenerative illnesses. In this study, the anti-inflammatory and antioxidant effects of fennel (Foeniculum vulgare), carob (Ceratonia siliqua L), and rosemary (Rosmarinus officinalis L) extracts were investigated in vivo. Two models of formalin-induced paw edema were used to investigate the anti-inflammatory impact. The rat was given a formalin injection to cause an inflammatory process resulting in edema in the right leg. Formalin at 2.5% and 10% concentrations resulted in rat paw edema. In the anti-inflammatory study, Group 1: Normal control; no induced inflammation. Positive control (group 2) was given formalin. Rats were administered 200 and 400 mg/Kg b.w. of fennel extract to group 3, and group 4. Rats given formalin received carb extracts at dosages of 400 and 800 mg/kg. in Groups 5, and 6. Groups 7, 8: Formalin-treated rats were given 200 mg/kg b.w. and 400 mg/kg. of rosemary extracts. Group 9 includes rats administered formalin plus indomethacin at a dose of 10 mg/kg. In the two experimental formalin models (A and B), aqueous extracts and the standard drug were administered orally through a gastric tube 30 minutes after the formalin injection in the right hind of the rat paw. Following the 15-day trial period, blood and tissue samples were taken and histopathological and biochemical parameter analyses were done. In both models, all extract doses significantly reduced inflammation. In both models, each extract significantly reduced inflammation. According to research, these plants aqueous extracts effectively reduce inflammation in rat paw edema caused by formalin.
Key words:- Anti-inflammatory - Antioxidant Activities- carob- fennel – rosemary
Introduction