استهدفت هذه الدراسة تحديد مستوى معلومات المرأة الريفية في مجال التغذية ، تحديد مستوى ممارسات المرأة الريفية فى مجال التغذية ، وتحديد العلاقة بين مستوى معلومات المرأة الريفية (كمتغير تابع) وكل من (المتغيرات المستقلة) المدروسة التالية : سن المبحوثة، الحالة التعليمية للمبحوثة، عمل المبحوثة، سن زوج المبحوثة،الحالة التعليمية لزوج المبحوثة، نوع عمل زوج المبحوثة،نوع الاسرة،عدد أفراد الاسرة،المستوى التعليمىلافراد الاسرة، الدخل الشهريللأسرة، وجود حيازة زراعية لدى أسرة المبحوثة، حجم الحيازة الزراعية،حجم الحيازة الحيوانية،حجم الحيازة الداجنة،عدد الاجهزة الكهربائية والمنزلية، وتحديد العلاقة بين مستوى ممارسات المرأة الريفية (كمتغير تابع) وكل من (المتغيرات المستقلة) السابق ذكرها ، والتعرف على مصادر المعلومات في مجال التغذية.
وتمثلت شاملة البحث في جميع ربات الاسراللاتي لديهن أطفال بقرية دار السلام والبالغ عددهن (556) ربة أسرة، وقد اختيرت عينة البحث من ربات البيوتاللاتي لديهن أطفال، والتي بلغ حجمها (228 ربة أسرة) وذلك بعد تحديد حجم عينة الدراسة عن طريق معادلة كريجسىومورجانالتي تحدد حجم العينة بمعلومية حجم الشاملة.
وتم جمع البيانات عن طريق استمارة بالمقابلة، وتم تحليل بيانات البحث احصائيا وعرضها عن طريق العرض الجدولى بالتكرار،والنسب المئوية،والمتوسط الحسابي،والانحراف المعياري،كما تم استخدام اختبار مربع كاى2χ لدراسة العلاقة بين المتغيرات المستقلة الاسمية والكمية وبين المتغيرات التابعة،كذلك تم استخداماختبار معامل الارتباط البسيط لدراسة العلاقة بين المتغيرات المستقلة الكمية فقط وبين المتغيرات التابعة .
وتمثلت أهم النتائج التي توصل إليها البحث فيالاتي
• أن أعلى نسبه مئوية للمبحوثاتفي فئة المعلومات المتوسطة حيث بلغت نسبة المبحوثات فيها (57.9%).
• وبالنسبة لمستوى ممارسات المبحوثات في مجال التغذية أظهرت النتائج أن أقل الفئات هي فئة الممارسات المرتفعة، حيث بلغت نسبة المبحوثات فيها (18%) .
• أظهرت النتائج وجود علاقه معنويه بين مستوى معلومات المبحوثات وبينالمتغيرات المستقلة التالية : المستوى التعليميلأفرادالأسرة،الدخل الشهريللأسرة،حجم الحيازة الزراعية، حجم الحيازة الحيوانية، وعدد الاجهزة الكهربائية والمنزلية .
• أظهرت النتائج وجود علاقه معنوية بين مستوى ممارسات المبحوثات وبين المتغيرات المستقلة التالية : المستوى التعليميلأفراد الاسرة، الدخل الشهريللأسرة ، حجم الحيازة الزراعية، حجم الحيازة الحيوانية، حجم الحيازة الداجنة، وعدد الاجهزة الكهربائية والمنزلية .
• وأوضحت النتائج أن المستوصف أو الوحدة الصحية احتلت المرتبة الاولى بين المصادر المستخدمة حيث ذكرن ذلك (96.9%)، وجاء التليفزيون في المرتبة الثانية بين المصادر المستخدمة للحصول منها على معلومات عن الغذاء والتغذية وأشارت الى ذلك ما يقرب من ثلاثة أرباع المبحوثات (72.4%)، وجاء في المرتبة الثالثة الحماة حيث ذكرن ذلك (71.9 %) ، بينما جاءت المرشدات في الترتيب الرابع كمصدر للمعلومات وأوضحن ذلك ثلث المبحوثات(33.3 %) .

The toxic acrylamide was determined in some traditionally commercial, and homemade Egyptian foods and mother milk. Some additives were used during preparation of home fried potatoes. Fried onions and eggplants contained very high amounts of acrylamide. Olive leaves prevented formation of acrylamide in home fried potatoes. Mother milk contained 482 µg/1000ml acrylamide.Arginine, lysine or valine was administrated into rats without or with acrylamide daily for 35 consecutive days as antidotes. Two groups of rats were administrated acrylamide and vehicle (control). Acrylamide decreased the initial weight of rats, serum and brain contents of total proteins, albumin and glutathione in addition to lactate dehydrogenase activity, while malonaldehyde content, glutathione-S-transferase, superoxide dismutase and lysosomal enzymes activities (Acid phosphatase, N-acetyl-β-glucosamidinase and β-galactosidase) were increased. Histopathological studies showed also a great damage in brain by acrylamide. Arginine ameliorated the harmful effects of acrylamide to great extent followed by lysine to lesser extent.
Key words: Acrylamide, arginine, lysine ,valine ,biochemical analysis, histopathological analysis.

Two experiments were carried out to study the effect of partial replacement (25% or 50%) of fish meal protein by earthworm meal protein, either ethanol-treated or water-washed; as well as soybean meal protein by mung bean seeds protein, either raw or sprouted on growth and performance, of Nile tilapia fingerlings.
In the first experiment, no significant differences in growth parameters and body protein content were observed between fish fed the control diet and those fed diet contained 25% ethanol-treated earthworm, while significant increase in body ash and significant depression in body fat have occurred. The highest silica content was found in fish fed 50% water washed earthworm meal. There was no difference in protein retention and serum cholesterol while significant depression in fat retention, ALT and alkaline phosphatase activities occurred between the control and those fed diets contained 25% ethanol-treated earthworm meal.
In the second experiment, an improvement in growth parameters occurred when fish fed diets contained 25% sprouted mung bean seeds compared to those fed the control diet. There were no differences in body protein and fat content, while, body ash increased significantly for the groups fed sprouted mung bean seeds compared to group fed the control diet. No differences were observed in protein and fat retention for group fed 25% sprouted mung bean seeds compared to the groups fed the control diet. Serum total cholesterol and liver enzymes were reduced significantly when fish fed sprouted mung bean seeds compared to raw seeds.
Economically, diets contained 25% ethanol treated earthworm meal and those contained 25% and 50% sprouted mung bean seeds are similar to the control diet.
Accordingly, it is possible to replace partially fish meal protein by ethanol treated earthworm meal protein, and soybean meal protein by sprouted mung bean seeds protein without adverse affect on growth and performance of Nile tilapia fingerlings

ABSTRACT
Free radicals react with biological molecules and destroy the structure of cells, which eventually causes free radical induced disease such as cancer, liver disease, aging, etc. The use of synthetic drugs has severe side effects. Therefore, it is useful to return to the natural antioxidants to overcome the side effect. This study was to screen a number of plant material that are widely used in Egypt to evaluate their in vitro antioxidant activities and in vivo hepatoprotective and curative effects on carbon tetrachloride (CCl4)-induced hepatotoxic in rats liver in order to find new potential sources of natural antioxidants.
The ethanolic extracts of guava leaves, cinnamon bark and pomegranate peel gave the highest preventing value against formation of TBARS in mitochondria suspension, deoxyribose degradation induced by hydroxyl radicals and DPPH• radical scavenging activity compared to rutin.
The highest amounts of phenolic compound as gallic acid were found rutin > Pomegranate Peel > Cinnamon bark, Guava leaves > Roselle flowers, Grape leaves. However, cabbage leaves had the lowest content of total phenolic compound. The GC–MS chromatographic separation of compounds of the guava leaves and pomegranate peel ethanolic extracts were identified. A total of twenty-five and twenty-nine compounds found, respectively.
In the hepatoprotective period, rats treated with pomegranate peel and guava leaves ethanolic extracts or silymarin for 21 consecutive days could significantly decreased in the liver weight when compared with CCl4-treated group. In the curative period, rats treated with pomegranate peel and guava leaves ethanolic extracts or silymarin completely restored the increase of liver weight and no significant difference when compared with normal group.
In the hepatoprotective period, rats treated with pomegranate peel ethanolic extracts or silymarin during CCl4 administration significantly increased in the serum total protein content and albumin when compared with CCl4-treated group. No significant effects were observed on the serum globulin contents compared with normal control. In the curative groups, the highest increase in serum total protein content and globulin were noticed in the rats treated with pomegranate peel ethanolic extracts.
In the hepatoprotective and curative periods, rats treated with pomegranate peel and guava leaves ethanolic extracts or silymarin significantly decreased in the activities of ALT, AST, GGT, lysosomal enzymes (ACP, B-GAL and B-NAG) and lipid peroxidation when compared with CCl4-treated group. Significantly increases were found in the activities of SOD and CAT enzymes when compared with CCl4-treated group. The content of reduced glutathione and GST in all treatments generally decreased as compared with normal group except treatment rats with guava leaves ethanolic extracts.
In the hepatoprotective and curative period, the highest damages in liver tissue were found in the order carbon tetrachloride > guava leaf ethanolic extract > silymarin > pomegranate peel ethanolic extract > normal control. This clearly explained the reason for the antioxidant activity of guava leaves, pomegranate peel and silymarin.

The effect of erythrosine (a food coloring agent) on the liver and kidney of mice was studied through treating 7 groups of animals with 680 mg/kg b. wt. and examining them at different intervals (o, 1, 2, 4, 6, and 8 weeks) and testing the recovery after one month of the last dose. Erythrosine induced marked histological, histochemical and ultrastructural changes in the liver and kidney tissues, these changes were time dependent. Erythrosine caused cytoplasmic vacuolation, nuclear pyknosis, tissue necrosis, fibrosis and infiltration of inflammatory cells. It also caused disruption of plasma membranes, swelling of mitochondria and fragmentation of endoplasmic reticulum. This was associated with increased number of lysosomes. These changes were reflected on some cytoplasmic inclusions such as polysaccharides, which showed a gradual decrease in both liver and kidney cells. Also there was a noticeable reduction followed by an increase in the protein content of hepatocytes and general reduction of the protein content in the treated kidney. The nucleic acids showed a general reduction in the liver and increase in the kidney after 8 weeks of treatment. Signs of recovery in the liver and kidney tissues after one month of the last dose were seen in the histological and histochemical features. This study indicates that erythrosine is dangerous at continual high doses and it must be avoided especially in case of patients with hepatic and renal disorders.

Protein and lipid analysis is of great importance in the food and feed industry. Whereas, protein and lipid are essential components of food. But, analysis of a sample using conventional methods is time consuming to carry out for food production. So, there is a need for rapid methods for estimation of protein and lipid in foodstuff. This study was done to investigate the use of spectroscopic techniques for performing protein and lipid analysis in some food and feed samples. IR spectroscopy, Raman spectroscopy and spectrophotometry were employed in this investigation. .
The results of spectroscopic methods showed a good agreement with the results of the conventional methods. The correlation coefficients between the spectroscopic methods’ results and the conventional methods’ results were found to be (0.97-0.99) for protein and lipid analysis by different used methods.
Hence, well established spectroscopic methods – especially IR and Raman spectroscopy – can be concepted as quick, easy and inexpensive methods for quantitative measurements of protein and lipid in food and feed products without the need for pre-measurement treatments for the samples.

This study was conducted for the purpose of producing some of the food from the center and متخلص proteins produced from three types of legumes (lupine, sweet - and hummus - white beans)
And includes such foods bread, French bread and milk, white beans, yogurt and Beef Burger. Has been the study of the chemical composition of the raw materials used and also finished products
The study microbiological testing of meat used in the manufacture of Beef Burger and rheological tests to study the resulting bread dough French bread and the study of biological tests for each
Of bread, French bread - Beef Burger and study sensory tests of the final products. Chemical analysis recorded a higher percentage of moisture, fat, fiber and carbohydrates Boukulyat
Used while it was observed that the highest protein and ash was in the center and protein isolated for these materials. Highest percentage of protein obtained when treatment with sodium hydroxide and acid
Hydrochloric during reclamation. Mixtures sweet lupine, chickpeas and white beans a rich source of minerals such as potassium, sodium and calcium, as well as manganese.
Anti-feeding is found in very few accurate raw materials used. Legumes used rich in essential amino acids g both glutamic acids and Alaspartk
Represents more amino acids in each of the sovereignty sought sweet and chickpeas and white beans in a bread product Finno g amino acids in bread mixes French bread was
Sulfur containing amino acids (methionine, Alsstain) is the first limiting amino acid in each of sweet lupine, chickpeas and white beans second limiting amino acid
Is Alaizuliossin. And treatment with sodium hydroxide and hydrochloric acid showed the highest concentration of all the essential amino acids. And advised to use protein replacement center
Partial wheat flour when baking products and manufacturing production of milk and yogurt. The use of the center of the protein legumes replace Aldash to produce bread, French bread, milk, beans, yogurt
Led to an increase in protein and ash content of baked French bread and less moisture and fat content Fiber Alkrbojedarat and increase the content of metallic elements such as iron and manganese
And zinc, sodium, calcium, potassium and phosphorus. And increase the absorption of slaves in each compared to the control mixtures with increased absorption time and duration of the composition of the dough with
Low degree of stability and increase the degree of vulnerability of the rubber, which led to improved nutritional value of bread French bread with not affected color, similar in taste and odor and public acceptance has been working biological experiment to evaluate each of the bread French bread and beef burger after evaluating Khaltathma Rheology was observed improvement in protein digested real ‪ (‬ T ‪. ‬ D ‪) ‬ as well as biological values ​​vital ‪ (‬ B ‪. ‬ V ‪) ‬ and protein digested net learned ‪ (‬ N ‪. ‬ P ‪. ‬ U ‪) ‬ for Alkntrul Zllk to lack of amino acid lysine in wheat flour factory Menna bread, French bread and Kzllk lack Almtenonin - Alsstin - Alaizuliossin legumes used. In the light of these results it has been improved, but different from the bread, French bread, where the protein extract essential acids
Amino and Kzllk high proportion of protein as beef burger meat factory and was a rise in the percentage protein Any Event balance between protein and meat extract used in the manufacture of
Beef Burger.

Deep-fat frying of foods is considered every where the world the most common unit operation used in food preparations. For decades consumers have desired deep-fat fried products because of their unique texture composition ranging from potato chips up to traditional of both chicken products and fried fish sticks. When food is fried in such heated oil many complex chemical reactions and physical properties of the oil beginning to degrade. Such degrade compounds divided into volatile and nonvolatile compounds which may be caused a harmful to human as well as experimental rats and have a nutritional defects as well as may be had a role to prevalence of cancers , toxicity and tumors among consumers from both frying oils and foods being fried.
The present investigation was performed to study of both chemical and physical qualities of used frying oil on bolti fish (Oreochromis niloticus) and increase oil stability by using blending technique as well as nutritional quality and sensory characteristics point of view.
Chemical and physical characteristics of both unused blend oil (palm oil + sunflower oil 1:1 w/w) and used in frying at different numbers of fryings were withdrawn at 0 , 1 , 5 , 10, 20 and 30 were investigated such as SFC% , induction period (oil stability) , melting point , viscosity , color , UV absorbance, peroxide value , free fatty acid, iodine value, TBA, TPC , fatty acid compositions and volatile compounds, these compounds may have adverse role to change the nutrition quality of both fryings oil and fried foods.
From these chemical and physical qualities can be elucidate predicting equation used to identify quality and safety from used frying oil at different time of frying.
The changes in proximate chemical compositions for produce edible portion of fried bolti fish such as moisture , oil uptake, ash content, protein ratio , minerals and other contaminates heavy metals , amino acids pattern, fatty acids composition of fish lipid and sensory evaluation were examined to elucidate effect of frying process on changes nutritional quality of food being fried.
Fifty young male Albino rats, divided into 5 groups of 10 rats each were fed on diet contained 10% of the oils either used for zero , 5 , 10 , 20 and 30 fryings of spiced and buttered bolti fish as main treatment up to 105 day. Recover treatment as second treatment at similar subscribed rats was carried out to investigate the role of diet containing 10% fresh corn oil to repair previous adverse after fed on used different fryings oil. The effects of both frying oils and recovered oils (corn oil) were investigated on the biochemical parameters (blood picture, liver functions, γ-GT, lipogram (LDL, cholesterol HDL and triglyceride, creatinine, total protein and tumor markers (α-Feto Protein)) as indicated from blood analysis of treated rats were examined throughout the scope of study.
The adverse effects of the unused and used frying oils as well as recovered oil were examined on the internal rats organ (liver , kidney and heart) , organs weight , growth rate and histopathological alteration on fed rats were also considered. Many histopathological alterations seen in liver , kidney and heart tissues of experimental rats fed on frying oils. The recovery treatment demonstrated that recovered oil (fresh corn oil) can repair reversible defects in organs from fed on frying oils up to 10 times fryings, meanwhile, an excessive used frying oils from 20 and 30 fryings , the organs have irreversible defects and the body can not able to repair these excessive defects.
Key words: γ-GT, Amino acid, Blending oil, Blood picture, Bolti fish , Chemical composition, Contaminants heavy metals, Fatty acids composition, Frying oils, Growth rate, Histopathology, Liver function, Lipogram, Nutritional quality , Oil stability , Organs weight, Palm oil , Physical quality, Recovery treatment, SFC%, Tumor markers, Volatile compounds, Sunflower oil,

This issue was carried out to study the changes in the Zea mays grains during storage such as fungi associated, kernel damage, moisture content, 100-grain weight and mycotoxin production (aflatoxins-ochratoxin A and zearalenone). The obtained data could be summarized as follows:
1- Isolation from Zea mays ears at early harvest stage of different cultivars, which collected from the extension fields in Menofya Governorate emphasized the presence of several fungi associated with grains as follows:
i- Sum of 697 isolates were recorded at zero time from the tested samples of early harvested corn ears collected from Menofya Governorate. The isolated fungi belong to 7 genera and 11 species and identified as: Cladosporium sp., Alternaria sp., Fusarium oxysporum, Fusarium sp., Aspergillus flavus, A. niger, Penicillium funiculosum, P. digitatum, Pencillium sp., Macrophomina sp. and Rhizopus sp.
ii- Macrophomina sp., Rhizopus sp., Cladosporium sp. and Alternaria sp. were recorded the highest percentage in all tested samples. Balady cv. recorded the highest frequency of isolated fungi, (135 isolate), followed by SC 122, (133, isolate) and TWC 352 (132, isolate). Dahab (50 isolate) and TWC 320 (27 isolate) hybrids recorded the least frequency of isolated fungi at zero time.
2- Storage fungi such as Aspergillus flavus, A. niger and Fusarium spp. increased 15 days after comparing with zero time. Field fungi such as Cladosporium sp., Alternaria sp. and Macrophomina sp. were disappeared after 15 days.
3- There were significant differences in the percentage of grain damage among the different tested samples.
4- All samples under investigation were free from mycotoxins (aflatoxin, ochratoxin and zearalenone) at both zero time and after 15 days.