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The fermented dairy products (such as yogurt drink or zabado) are the most prefect food for human especially children, but all dairy products are poor in iron (Fe) and it hasn't a fiber. This investigation used Buffalo's skim milk to process the yogurt and aimed to fortification yogurt drink by some fruit as natural sources of iron and fiber. So, this study chooses fresh kiwifruit, semi dried date and dried apricot in order to fortification yogurt drink (zabado). Then, fruits under study were added by different percentages (2, 5, 7 and 10%) each them alone. The current investigation was studied the effect of addition of fruit to yogurt drink on physiochemical composition, some phytochemical contents and sensory evaluation of products after process and storage period for 14 days. Generally, addition-al fruits caused to improved yogurt drink which increase in fiber, carbohydrates, energy, Fe, Zn and phytochemical contents (total phenols, total flavonoids and antioxidant activity). But, the yogurt drink had decrease in protein and pH-value both after process and end of storage period. Moreover, yogurt drink fortified by fruit had higher scores of sensory properties than control. Conclusion: using fruits with fermented milk improved of chemical composition, antioxidant activity contents and sensory properties.

This study aimed to evaluate the physicochemical, microbiological and sensory quality of soaked common carp fish slices in carotenoids extracted from crayfish wastes during storage at 5±1˚C for 12 days. The obtained results indicated that the physicochemical and microbiological parameters of PH, peroxide, anisidine, total oxidation, TVB-N values and total bacterial count of all samples increased with increasing the storage time. In contrast, the scores of sensory properties of odor and over all acceptability were decreased during storage period as a result of spoilage advancement. The control samples were exhibited the highest deterioration rate during cold storage. In the meantime, the carotenoids were retarded the spoilage as the result of their antioxidant effects, to be reduce lipid oxidation and protein degradation by the reduction of microbial growth in treated fish slices. Therefore, the sensory quality of soaked fish slices treatments positively affected by soaking in carotenoid concentrations, to present the best scores during storage compared to the control sample. The carotenoid concentrations particularly 0.2 and 0.3% were extended the quality of soaked common carp fish slices for 10 days, higher than of 6 days for control samples.

The present study aims to determine the chemical composition, nutritional evaluation and bioactive compounds content of oat (Avena sativa) flour and its effects on obesity complications in rats. Oat flour had 10.33, 12.45, 6.63, 3.71, 2.06 and 64.82 percent moisture, total protein, crude fat, crude fibre, ash, and carbs, respectively. Additionally, total energy (Kcal/100g), adult man's daily requirements for protein (GDR/protein) and energy (GDR/energy), and percent satisfaction of adult man's daily requirements in protein (P.S./protein) and energy (P.S./energy) were 368.75, 506.02, 786.44, 15.81, and 10.17, respectively. Furthermore, bioactive compounds content of oat flour indicated that dietary fiber (g.100g-¹), β-glucans (soluble fiber) (g.100g-¹), phenolics (mg Gallic acid equivalent. 100 g-¹), flavonoids (mg catechin equivalent. 100 g-¹) and carotenoids (mg.100g-¹) were 12.44, 4.46, 3.35, 2.36 and 4.97, respectively. The oat flour samples also recorded several very high biological activities which include antioxidant and radicals scavenging activities. The bioactive components content and biological effects of oat flour have played an essential role in obesity prevention and treatment efforts. As a result, the current study suggests that oat flour be included in our everyday meals and as a food supplement.

The present study was carried out to investigate the influence of ultraviolet radiation (UV-c) treatment on the stability of bioactive compounds and antioxidant activity in leafy vegetables (Molokhia, Spinach and lettuce) throughout refrigerated storage. The analysis of variance for the total phenolics, carotenoids and chlorophyll levels indicates that their values were significantly (P ≤ 0.05) affected by both the UV-C radiation and the refrigeration storage period. Initial total phenolics, carotenoids and chlorophyll levels for all UV-treated samples were significantly lower (P ≤ 0.05) than those for the control samples. When the all selected leafy vegetables were included in the statistical analysis, there was a positive significant relationship between total phenolics (P ≤ 0.05, r² = 0.5182), total carotenoids (p ≤ 0.05, r² = 0.6827), total chlorophyll (p ≤ 0.05, r² = 0.6715) and antioxidant activity in control and UV-treated samples throughout refrigerated storage. Also, bacteriological analysis indicated that total aerobic bacterial growth (TABG) of molokhia, spinach and lettuce was recorded 4.21, 4.65 and 4.43 log10 cfu/g which increased by rates of 51.98, 43.92 and 54.34% for the untreated samples and 41.73, 33.32 and 42.45% for the UV treated samples after 8 days of refrigeration at 4 °C, respectively. In conclusion, UV-C treatment brings some benefits to the fresh cut industry of leafy vegetables (Molokhia, Spinach and lettuce) including prolonged their shelf life based on total microbial counts but some reducing in an important bioactive compounds i.e. phenolics, carotenoids and chlorophyll have been reduced. Such notice should be taken in our consideration when the UV-treated leafy vegetables will be used as functional foods and/or in diets planning.

The present study aims to determine the chemical composition, physical properties, nutritional value, bioactive compounds content and biological activities of the gum Arabic (Acacia seyal) collected from Sudan Republic. The extractive value for gum Arabic (GA) in different organic solvents was very low (0.065- 1.942%) while very high in water (16.052- 16.921%). The contents of moisture, total protein, crude fat, crude fiber, ash and carbohydrates content of GA were 10.32, 2.87, 0.15, 81.45, 2.63 and 2.85%, respectively. Also, the total energy (Kcal/ 100g), the daily requirement of adult man for protein (GDR/ protein) and energy (GDR/ energy), percent satisfaction of the daily requirements of adult man in protein (P.S./ protein) and energy (P.S./ energy) which recorded 23.15, 2195, 12527, 4.56 and 0.80, respectively. Furthermore, bioactive compounds content of GA powder indicated that polysaccharides were the most largest compound (211.53 ± 10.43mg starch equvalent. g-¹) followed by phenolics (43.98 ± 1.76 mg Gallic acid equvalent. g-¹), and flavonoids (10.23 ± 0.34 mg catechin equivalent. g-¹). Also, GA was e richen in dietary fiber (74.45 ± 3.21g/ 100g). The samples also recorded several very high biological activities, which include antioxidant and radicals scavenging activities. Such important bioactive compounds content and biological effects of GA could play important roles in strategies to combat/ treat many diseases, especially those for which oxidative stress is one of the mechanisms for its occurrence i.e. obesity, diabetes, cancer, atherosclerosis etc. Therefore, the present study recommended like of that GA powder and/ or extracts to be included in our daily diets, drinks, food supplementation and pharmacological formulae.