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.

Due to the extreme danger of the red palm weevil (RPW), Rhynchophorus ferrugineus (Coleoptera: Curculionoidea: Dryophthoridae) on date palms and its rapid spread in many countries in the world. This work was carried out to evaluate the effect of using different pheromones, baits and trap shapes on the attraction of the RPW adults by pheromone traps in date palm plantations. Results revealed that the traps contained Rhyncho gel pheromone recorded the highest average of captured RPW 20.17 adults/ trap compared to the three other tested pheromones, Rhyno cap, English and Costa Rican which recorded, 17.44, 12.94 and 7.44 adults/ trap respectively. Also