Magdi A. Osman

Chemical and proximate composition of (Zizyphus spina‐christi) nabag fruit

Purpose – The purpose of this paper is to investigate the potential food and industrial values of a tropical and underutilized indigenous plant.Design/methodology/approach – Specimens of a dry‐milled plant, namely: Zizyphus spina‐christi, were subjected to chemical analysis to determine their proximate, mineral, sugar, and amino acid compositions using standard procedures.Findings – The fruit pulp was found to be a good source of energy, carbohydrates and rich in Mg, Ca, Fe and Zn, whereas the seeds are rich in crude fiber. Essential amino acids are 32.96 percent in fruit pulp and 25.22 percent in seeds, whereas non‐essential amino acids are 61.25 percent in fruit pulp and 73 percent in seeds.Originality/value – The nutritional composition of the plant materials suggests that they may find use in food formulation operations and as industrial raw materials.

Black cumin-fortified flat bread: formulation, processing, and quality

Black cumin (BC) (Nigella sativa) defatted meal was added at 5, 10, and 15% to whole wheat flour (WWF) in flat bread formulation so that to deliver daily intake of zinc, potassium, phosphorous, iron, and copper as well as high protein content. BC is known for its anticancer activities, immune stimulation, anti-inflammation, anti-hypertensive, anti-microbial, anti-parasitic, antioxidant and hypoglycemic. Although the water holding capacity of BC was twice as much as WWF, BC has minimal effect on the water absorption of WWF. The farinograph mixing tolerance index of the WWF dough has increased up to 133%, whereas dough stability has decreased by 41%. The extensibility of the control dough was not significantly (P?0.05) affected by BC, but the resistance to extension was reduced. The higher amylograph gelatinisation temperature indicates delay on starch granule swelling, but the peak viscosity dropped as a function of BC content, while the final viscosity was unchanged. By consuming one piece of this bread, ...

Wheat flour solvent retention capacity, pasting and gel texture

The effects of chickpea (CP), Turkish beans (TB), and black cumin (BC) meals on the solvent retention (SRC), pasting, gel texture, and gluten acid method values of wheat flour were determined. Wheat flour was replaced by meals at 5, 10, and 15%. The pasting and textural properties of the flour-gel were determined using a rapid viscoanalyser and a texture analyser. The average SRC water absorption (WSRC), sodium bicarbonate (SBSRC), lactic acid (LASRC), and sugar solution (SUSRC) values for the control were 67, 69, 106 and 113%, respectively. The highest average values of the 10% TB meal replacement for WSRC, SBSRC, LASRC, and SUSRC were 74, 75, 105 and 115%, respectively. BC blends exhibited SRC and pasting properties values lower than TB and CP indicating a large influence of BC on the functional properties of the flour. Except for springiness, all other gel texture parameters were lower for BC blends. The gluten acid test results showed evidence for a BC/glutenin interaction. Overall, BC had more influe...

Effect of fermentation by selected lactic acid bacteria on the chemical composition and fatty acids of camel milk

Fresh pasteurised whole camel milk was inoculated with 5% of Streptococcus thermophilus 37, Lactobacillus delbrueckii spp. bulgaricus CH2 and Lactococcus lactis and incubated at 43°C in a circulating water bath for 6 hours. The results showed that fermentation of the camel did not affect in moisture, protein and total solids contents significantly. Fermentation process significantly increased fat and ash content, while lactose content significantly decreased. Fatty acids analysis revealed that fermentation significantly increased the content of palmitic, oleic, myristic, capric, caprylic, lauric and linolenic, while palmitoleic acid and arachidic acid were significantly decreased. The stearic and linoleic acids content were not affected by fermentation process.