The Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-39205220080301Relationship Between Antioxidant Activities and Red Tablebeet Root Pigments with A Potential Application as a Natural Juice Blend161964110.21608/ajfs.2008.19641ENJournal Article20181121The antioxidant activities of red tablebeet roots were invesgtiaged using DPPH-ESR system and conjugated diene method. The obtained data indicated an excellent antioxidant and antiradical activities against DPPH and sunfloweroil, respectively. The stability of tablebeet pigments against two extreme pH values (3.5 and 8.5) as well as different alevated temperature (30, 50, 75 and 100°C) revealed an excellent free radical scavenging activity even at 100°C. This unique characteristic suggested that red tablebeet juice could be blended with other juices that contained high amount of anthocyanins to substitute the losses that may occur in anthocyanins during pasteurizationhttps://ajfs.journals.ekb.eg/article_19641_3a032535911904538b04357965c10b03.pdfThe Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-39205220080301Extraction, Encapsulation and Utilization of Red Pigments from Roselle (Hibiscus sabdariffa L.) as Natural Food Colourants7201964210.21608/ajfs.2008.19642ENJournal Article20181121The present work was carried out to produce a dry powder of red colour from roselle calyces for colouring some food products using microencapsulation technique. The stability of the encapsulated pigments was investigated during storage under different water activities. The results showed that ethanol acidifiedwith1.5NHCl(85:15)hadthegreatest efficiencyinextractingrosellepigmentsfollowedby2%citricacidsolutionwhiledistilledwaterwastheleast effective. The results indicated that at low pH values (1.5, 2, and 3), the pigment extracts exhibited their greatest stabilities during the entire holding time. Data showed that roselle pigment extracts heated for 30 min at temperatures of 60, 70, 80, 90, and 100°C, retained 99.87, 99.24, 94.49, 86.35, and 78.59% of their anthocyanins contents, respectively. As heating time was extended to 60 min., the retention values decreased to 96.99, 86.75, 82.10, 76.72, and 57.69%, respectively. The effect of three different encapsulating agents i.e. maltodextrin D.E. 10, maltodextrin D.E. 20, and gum Arabic on pigments stability was investigated. The degradation followed first–orderreactionkineticsand was strongly dependent on aw and the matrix. Among the polymeric matrices, which largely elongated the half-life of roselle anthocyanins, maltodextrin DE 20 was found as the most effective carrier in stabilizing the pigments under all storage conditions examined. The half-life periods for anthocyanins encapsulated in maltodextrin DE 20 were 433.1, 238.96, 80.58, and 94.93 days for storage water activities of 0.43, 0.53, 0.64 and 0.75, respectively. Data indicated that addition of encapsulated roselle pigments to straw berry jam (0.1%) and hard candy (0.2%) resulted in comparable accepted product to controls.https://ajfs.journals.ekb.eg/article_19642_78a8635f1632ffa7e5ce9af4bacba281.pdfThe Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-39205220080301Virgin Olive Oil Quality: Relationship Between Bioactive Components and Organoleptic Evaluation21291964310.21608/ajfs.2008.19643ENJournal Article20181121Extra virgin olive oils were extracted from olive varieties (Koronakii, Picual, Arbiquene, Coratina and Forntoi) in the presence and in the absence of the stones. Quality characteristics (free fatty acid contents, peroxide value, oxidative stability, organoleptic tests and spectrophotometric indices K232nm and K270nm) were evaluated. Bioactive components of extra virgin olive oil samples, namely, polyphenol, orthodiphenol, bitter index, α-tocopherol, chlorophyll and carotenoid were determined. Fatty acids composition, sterols and phenolic compounds were analyzed by gas liquid chromatography (GLC) and high performance liquid chromatography (HPLC). De-stoning lowered slightly the α-tocopherol content in the extra virgin olive oils but increased the total polyphenols, orthodiphenols, bitter index and pigment content. Oils extracted from de-stoning olive varieties showed higher concentration of hydroxytyrosol and tyrosol phenolic compounds. De-stoning was found to improve the organoleptic properties of the extracted oilshttps://ajfs.journals.ekb.eg/article_19643_0f33f3fd258e63a6e237329b982f8fe7.pdfThe Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-39205220080301Biodiversity of Lactococci in Flavour Formation for Dairy Products Innovation31431964410.21608/ajfs.2008.19644ENJournal Article20181121https://ajfs.journals.ekb.eg/article_19644_fc439db981f9db9ab57b2d7abd15ea28.pdfThe Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-39205220080301Using Ultrafiltered(Uf)RetentateinMozzarellaCheeseMaking45601964510.21608/ajfs.2008.19645ENJournal Article20181121Mozzarella cheese was made using UF- retentates TS ~20g100–1 from cows and buffaloes milks. It was also made from difilteredanddirectacidifiedretentatestoreducethecalciumcontentintheretentatetoachieveobjectivethe firmnessofthecurd.Thefreshcheeseswereanalyzedwhenfreshandafterstorageforonemonthat~5°Cforchemical, physical, rheological and organoleptic properties. The obtained results revealed that Mozzarella made from cow milk and its retentates exhibited much better ripening indices and rehological properties cheeses. The UF- technique lowered the moisture content, lactose, ripening indices, meltability and oilling off in the resultant cheese, while it elevated protein content and yield. DiafiltrationprocessedecreasedCa++, P++, lactose, ripening indices, while its effect on rehological properties was low. AcidificationprocesseithertothenormalmilkortotheretentatsdecreasedCa++, P++, lactose, ripening indices and meltabilty of the produced cheese. Storage increased all constituents in all treatments except lactose and improved the meltability and oilling off. Sensory evaluation revealed that the Mozzarella cheese from UF-cows’ retentate was the best treatment and similar to that from traditional one, while the cheese made from buffaloes’ milk had some defectshttps://ajfs.journals.ekb.eg/article_19645_ed5d944683f168d6dfc29c5f209f5cb4.pdfThe Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-39205220080301A Study on the Effect of Harvest Time on Quality of Egyptian Olive Oil61741964610.21608/ajfs.2008.19646ENJournal Article20181121Time of harvest may have a profound influenceontheyield,qualityandstabilityofoliveoil.However,thereare few clear guidelines that producers can use to determine the optimum harvesting time. Therefore, the aim of the present study was to investigate the effect of harvesting date on the compositional quality of extracted oils from Maraky and Wettagen cultivars grown in Siwa’s Oasis. Some physical properties and oil quality were determined during ripening period of fruits from August up to January during the season of 2005/2006. Quality parameters included FFA, PV, UV absorption, fatty acid profile,pigments(chlorophyllsandcarotenoids),tocopherols,phenoliccompounds,sterols and squalene.<br />The results indicated that, the amount of oil recovered from each cultivar in the early/ unripe (August and September) and overripe (December and January) stages of maturity were very low. The highest amount of oil extracted was achieved in November in both two cultivars. The FFA content was in the lowest level in the immature fruits and was the highest level in the overripe fruits. Oleic and palmitic acids were found to decrease while linoleic acid increased during ripening. The percentage of oleic acid in olive oil from the two cultivars was obviously lower than that reported in literature from other areas and higher for linoleic and palmitic acids. Chlorophyll and β-carotene, tocopherol, phenolic compounds, sterol and squalene contents were in the highest levels in September and were in the lowest levels in January. Data obtained may advance our knowledge on the physical and chemical changes that take place during fruit ripening and from this we can definemonitoringparametersthatwillassistoliveproducerstodetermine optimum harvest time for optimal olive oil quality. These parameters include International Olive Oil Council standards as well as the minor components in olive oil as pigments, polyphenols and sterols which play an important role in olive oil quality.https://ajfs.journals.ekb.eg/article_19646_e81ffedf9b4fbf822e9b4e85f52dcfc6.pdfThe Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-39205220080301Evaluation of Mandarin and Navel Orange Peels as Natural Sources of Antioxidant in Biscuits75821964710.21608/ajfs.2008.19647ENJournal Article20181121The use of navel orange and mandarin peels as natural antioxidant in biscuits production was investigated. Chemical composition showed that peels had high contents of ash, ether extract and crude fiberandlowproteincontent.Navel orange and mandarin peel powders were used in production of hard biscuits (Marie) at three levels of wheat supplementation (5, 10 and 15%). Sensory evaluation and chemical analysis of biscuits indicated that supplementation with 5% and 10% levels were well accepted in all organoleptic properties as compared to the control sample, but at 15% level, low scores indicated unacceptable product. Addition of peel powders increased crude fiber,ashandetherextract contents of biscuits. The results indicated that the mandarin and navel orange peel extracts have antioxidant activity. Mandarin peels had the highest total phenols (780mg/100g dry matter) and the highest antioxidant activity. Also, data indicated that the addition of navel orange and mandarin peels powder increased the shelf life of biscuits as compared to the control. Addition of peels inhibited lipid oxidation as indicated by the peroxide values of navel orange and mandarin biscuits. The peroxide values after 6 months of storage at 25ºC and 40ºC were (8.9 and 10.3 meq./kg fat) and (8.2 and 12.5 meq./kg fat) for navel orange and mandarin biscuits respectively as compared to control (29.5 and 35 meq./kg fat). Consequently, it could be concluded that navel orange and mandarin peel powders might be used instead of synthetic antioxidants, as the addition of peels at 10% level had no adverse effect on the organoleptic properties of biscuits. Moreover, the biological results indicated that the substitution with peels up to 10 % improved the weight gain of rats, decreased the levels of serum total cholesterol, liver lipid and liver cholesterol and glucose blood. Finally, addition of peels as a source of natural antioxidant can be recommended to increase the shelf life of food products containing fats and oils, which is safe and can impart health benefitstotheconsumerhttps://ajfs.journals.ekb.eg/article_19647_82abb013f5c17ba544aae9bfffaa3618.pdfThe Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-39205220080301Antioxidant Activity of Water Extract of Propolis from Different Regions In Kafr El-Sheikh Governorate83891964810.21608/ajfs.2008.19648ENJournal Article20181121Water extracts of propolis collected from three geographic regions (Motobes, Kafr El-Sheikh and Desouk) in Kafr El-Sheikh Governorate, Egypt were prepared. The extracts were analyzed for the determination of total polyphenols which ranged from 5.70 to 8.79 g/100 g of the sample and from 22.80 to 34.30 g/100 g of the freeze-dried extract. the total flavonoidcontentrangedfrom3.05to4.85g/100gofthesample.Waterextractsofpropoliswereevaluatedfor antioxidant activities using the β- carotene bleaching and 1,1-diphenyl- 2- picrylhydrazyl (DPPH) free radical- scavenging assay systems. It was observed that all propolis had strong antioxidant activities due to their contents of total polyphenol and flavonoid.ThehighestactivitieswerefoundforsamplesfromDesoukfollowedbythesefromKafr El-Sheikh, then those from Motobes. Freeze-dried extracts of propolis can be used as natural antioxidants in sunfloweroilascomparedtoBHTandTBHQ.PropolisfromDesoukandKafrEl-Sheikhat200and300ppmweresimilar in reducing peroxide values and both of them at 300 ppm were better than BHT but lower than TBHQ, added at 200 ppm concentration, in reducing peroxides and hydroperoxides production in sunfloweroilat63°Cfor4dayshttps://ajfs.journals.ekb.eg/article_19648_99c6400c4191fb207b5f876b3a866a7e.pdfThe Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-39205220080301Characterizatin of Cyanide Degrading Bacteria Isolated from Industerial Wastewater91971964910.21608/ajfs.2008.19649ENJournal Article20181121Bacterium that utilizes cyanide compounds (e.g. potassium ferrous cyanide, sodium thiocyanate, amygdalin and formamide) as a nitrogen source was isolated from industrial wastewater of electro plating plant. The isolate could tolerate and grow in the presence of sodium cyanide in the growth medium up to 20 mM. Ammonia, formate and / or formamide were found as metabolites of cyanogenic compounds produced by the isolated bacterium. Maltose and sucrose are better than glucose when used as carbon sources by this isolate. Thus, the isolated bacterium could be survived in different wastes containing maltose or sucrose. The results indicated that, the bacterial isolate was identifiedas Escherichia coli, which can be used as a promising tool to biodegrade and detoxificatewastewaterandfoodstaffcontaining cyanogenic compounds as bitter almond. Further study is recommended.https://ajfs.journals.ekb.eg/article_19649_948dca8021c10c630ba87723cc81103a.pdfThe Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-39205220080301The Effect of Heat Treatment of Flour on the Extractability Characteristics of Wheat Protein991061965010.21608/ajfs.2008.19650ENJournal Article20181121The effect of heat treatment of wheat flourontheproteincomponentsbymonitoringchangesinproteinextractability, SDS sedimentation volume and electrophoretic patterns was investigated. In this study the moisture content of flourwasadjustedto6%andheatedinaconvectionovenat75,100or125°Cfor30mins.Theresultsshowedthatheattreatment of wheat flourat75°Chadnoeffectonthetotalamountofproteinextractability.Whenflourwasheatedat100 and 125°C the total amount of protein extractability decreased. The significanteffect(Phttps://ajfs.journals.ekb.eg/article_19650_fe013d069c80ca29f5e0c6743e9228c3.pdfThe Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-39205220080301Genotoxicity of Brown Parts of Some Ready Meals1071121965110.21608/ajfs.2008.19651ENJournal Article20181121Recently, it was proved that some carcinogenic, mutagenic compounds such as heterocyclic aromatic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs) and acrylamide (AA) formed during the cooking and roasting of foods, are known to induce tumors in rodent bioassays and may thus contribute to human cancer risk. A survey of some local meals were checked using the cytokinesis-block micronucleus assay on human lymphocytes in vitro, the mutagenicity values expressed as the ratio of binucleated (BN) to mononucleotide cells (MN). Different samples were collected from local markets including brown roasted poultry, brown or black parts of grilled fish,chips(potato,riceand maize), rusted brown layer of local bread and normal kids’ candy. The results showed increased frequency of micronuclei formation in human lymphocytes in vitro from most of the tested samples. The BN/ MN ratios were: roasted brown parts in potato chips (44.8), roasted poultry parts(30.5), grilled fish(18.5),bread(14.3),whereas,lowervalueswere recorded in potato chips with cheese flavour(12.6),candykids’(12.5)andcrispscorn-riceforkids(5.8).<br />The present work introduces alarm to re-evaluate the procedures used for preparation of ready meals and calls for the abandon of ingestion of brown parts of food during eating. Further studies are recommended to extrapolate this in vitro study on animal models in vivo.https://ajfs.journals.ekb.eg/article_19651_8aafcc3fd5120854e84e83b15eb14422.pdfThe Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-39205220080301InfluenceofCoryneformCulturesIsolated from the Surface of a Farmhouse Smear-Ripened Cheese on the Ripening of Cheddar Cheese1131201965210.21608/ajfs.2008.19652ENJournal Article20181121Smear-ripened cheeses are characterized by a layer of yeasts and bacteria on cheese surfaces. The microbial composition of smear of these cheeses is dominated by salt-tolerant yeasts and Gram-positive bacteria, particularly coryneforms and Staphylococci. Cheddar cheeses were manufactured using four strains of faculatively anaerobic coryneform bacteria (Corynebacterium casei, C. flavescens, C. mooreparkense and Microbacterium gubbeenense), these bacteria isolated from the surface of an Irish farmhouse smear-ripened cheese. Five experimental cheeses (containing isolated cultures in addition to the control cheese) were manufactured in two trials at inoculum levels of 107 cfu/g. In the experimental cheeses, counts of isolated cultures decreased from 107 to 106 cfu/g in two trials, while numbers of starter bacteria decreased from 109 cfu/g to 106-107 cfu/g at the end of ripening, on the other hand non-starter lactic acid bacteria started growing after 4 months of ripening and reached105 -106 cfu/g. Proteolysis during ripening, measured by urea-polyacrylamide gel electrophoresis and levels of water-soluble nitrogen. The results showed no differences between the control and experimental cheeses in both trials. However, the experimental cheeses had higher levels of total free amino acids than did their corresponding controls throughout ripening, as well as differences in profilesofindividualfreeaminoacids.Reverse-phase(RP)-HPLCofthe70ml100ml-1 ethanol-soluble and -insoluble fractions showed differences between control cheese and experimental cheeses. Principal component analysis of chromatographic data from ethanol soluble and insoluble fractions of the cheeses after 4 and 6 months of ripening clearly differentiated between the control and experimental cheeses in firstandsecondbatcheshttps://ajfs.journals.ekb.eg/article_19652_d4a90514f9ee8813c34ed79197feb9ca.pdfThe Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-39205220080301Study of Some Quality Characteristics of Breast Meat Broiler as Fed on Chamomile Plant (Matricaria recutita)1111965310.21608/ajfs.2008.19653ENJournal Article20181121This study was conducted at Poultry Farm, College of Agriculture where 192 broiler (Rose 388), were allocated to three treatment groups and received 0.2, 0.4 and 0.6 % of the feed of chamomile plant for a period of 7 weeks. Then, the broiler were slaughtered and the breast cut were stored individually for 0, 3 and 6 days at 4°C±1. Several chemical, physical, sensory and microbial tests were studied, The following results were obtained:<br />1- The addition of chamomile plant powder to broiler ration led to increases in the moisture content, pH and water holding capacity, and decrease the percentage of drip and cooking loss in breast meat.<br />2-The addition of 0.6% of chamomile plant powder to broiler ration led to significantdecrease(P<0.05)inthe thiobarbituric acid (TBA), the peroxide value (PV) as compared to the other treatments for breast meat .<br />3-The results showed a significant(P<0.05)improvementintheorganolepticcharacteristics(flavour,juiciness,tenderness, overall palatability) of minced cold breast meat broiler as a result of addition chamomile plant powder in the ration .<br />4- The process of addition of chamomile plant powder to ration led to a significantreduction(P<0.05)oftotal plate count and psychrophilic count in breast meat during refrigerated storage periods.<br />It can be concluded that addition of chamomile plant powder to ration had positive significantinfluence on quality characteristics ,sensory and microbial safety of minced breast meat broiler when storedhttps://ajfs.journals.ekb.eg/article_19653_5442fc8ed92b0c9039d84b884a442468.pdfThe Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-39205220080301Developing a Locally Manufactured Equipment To Measure Sheep Meat Tenderness as Correlated with Chemical, Physical and Sensory Evaluation13201965410.21608/ajfs.2008.19654ENJournal Article20181121An equipment used to measure sheep meat tenderness was designed and manufactured similar to Warner-Bratzler shear force devices .The device measures cutting force of meat sample strips (10×1.3 cm longitudinal cross-section). Shear force was measured with stainless steel blade at shear angles 10°. The blade moves by hydraulic pressure on longitudinal axis of the meat muscle. Units of measurement appear as psi and were corrected by an equation to get the results as Kg units.<br />Two types of sheep meat were used: The leg muscles of lambs at 6 months age and leg muscles of aged ewes at 6 years age to show the difference in meat tenderness, and the accuracy of the device. Many measurements have been taken for comparison. The chemical parameters used were , myofibrillarfragmentationindex (MFI),protein solubility of myofibrillarproteinandcollagencontent.Thephysicalmeasurementsused were, fragmentation index (FI), water holding capacity (WHC) and fibersdiameter.Sensoryevaluation of flavour,juiciness,tendernessandoverallacceptanceforsampleswerecarriedoutbyatastepanel.<br />The results showed a positive significantcorrelationbetweenthechemical,physicalandsensorytestswith the shear force measured by the developed devicehttps://ajfs.journals.ekb.eg/article_19654_6fc7f1fae41cf28d7b38a68563179d8b.pdfThe Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-39205220080301Effect of Electrical Stimulation and Saline Solution on Collagen Solubility and Some Quality Characteristics of Aged Female Goats Meat21291965610.21608/ajfs.2008.19656ENJournal Article20181121The objective of the present study was to investigate the effect of electrical stimulation and salt infusion on collagen solubility and some quality characteristics of the meat of aged female goats. Thirty female goats with age of 7-8 years and 40.50 kg in weight were managed, fed and slaughtered thereafter. The carcasses were divided into 7 groups and each group was subjected to one of the following treatments: T1: Control, T2: electrical stimulation (80 volts, 25 Hz for 2 min), T3: electrical stimulation (200 volts, 25 Hz for 2 min), T4: sodium chloride infusion (0.6 M), T5: calcium chloride infusion (0.3 M),T6: T2 + T4 and T7: T2 + T5. The results showewd significantdifferencesamongthetreatments in total collagen, soluble collagen and insoluble collagen contents of the meat muscles. The T3 surpassed the other treatments in the content of soluble collagen of the three muscles (LD, SM and BF). Content of soluble collagen of LD muscle surpassed that of the other muscles. The three muscles in T2 toT7 displayed a significantincreaseinmyoglobin contents, particulary SM muscle. Sensory evaluation by panelists revealed significantimprovementinthesensory characteristics of meat (flavour,tendernessandjuiciness)andoverallpalatabilityasaresultofusingelectricalstimulation and injection of salt solution.It can be concluded that electrical stimulation and infusion of NaCl or CaCl2 improve tenderness and overall palatability of aged female goat mhttps://ajfs.journals.ekb.eg/article_19656_b80ff371ebac834e55334d073f7f7a92.pdfThe Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-39205220080301Quality of Some Food Products Based on Food Additives and Contaminants31401965710.21608/ajfs.2008.19657ENJournal Article20181121The controlling agencies of food have a great role in insuring the safety and quality of foods for consumer protection. The presence of food additives in different kinds of food is quite obvious nowadays. The food additives are usually used to serve many technical purposes i.e. elongation the shelf life and/or improving the physicochemical properties of foods. However, the consumption of un-permitted and permitted additives in excessive quantities may pose long-term health effect. In the light of the present study of the status of different food stuffs present in local Libyan market and delivered from the Eastern border, data showed that most food additives used were sulfure dioxide and sodium benzoate. The obtained results also indicated an extensive use of artificialcolouringsubstaneswithoutmentioningtheirpresencesonthelabels.Some samples showed the presence of aflatoxinsspeciallyinlegumesamples.Theresultsalsoindicatedthat some samples contained heavy metals at concentrations higher than the acceptable ranges.https://ajfs.journals.ekb.eg/article_19657_b34d68a93611fbc1a4b97e2675fa2074.pdfThe Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-39205220080301Gross Composition, Mineral Content and Nutritional Value of Colocynth Fruit Seeds41471965810.21608/ajfs.2008.19658ENJournal Article20181121Colocynth seeds pulp contains high concentration of protein (31.49-33.16%) and lipid (50.44-53.0%) and it was found that the peeling process led to increase the concentration of protein and lipids. It was found that the seeds contain a considerable amount of potasuim (324 -535mg /100g), phosphorus (115.3 -189.22mg/ 100g) ,and iron (3.81-7.67mg/ 100g). The protein of colonynth seeds was found to be rich in its content of the following amino acids: isoleusine, leusine and tryptophan (3.96-4.19), (6.78-7.26) and (1.21 -1.31) g /100g protein, respectively, as compared to the standard sample recommended by FAO and WHO (1973). It was also found, that the treatments applied in the present study had led to very minor changes in the amino acid content and lysine was found to be the limiting amino acid for all the samples (raw seeds, laboratory prepared seed pulp ,and the traditionally prepared seed pulp) and the chemical score for the samples were 65.45, 64.36, and 62.99, respectively. The effeciency rate of the proteins for the raw seeds ,the labratory prepare seeds and the traditionally prepared seeds were 3.81, 3.67 and 3.60, respectively. On the other hand, labratory digestable values for the protein were 73.20, 80.8 and 88.1%, respectivelyhttps://ajfs.journals.ekb.eg/article_19658_51f5cfd73310fb653d152ec3cc931a54.pdf