The current study aimed to utilize the white grapefruit albedo layer flour in wheat toast bread fortification. Study included determination of gross chemical composition, caloric value and minerals (Ca, Fe, Zn, Na, K and P) content of studied toast bread likewise; physical and sensory characteristics of studied toast bread were assessed. The data revealed that incorporation of both wheat flour and defatted grapefruit albedo layer flour increased crude fat, ash and crude fiber to (1.57%, 6.41%), (0.59%, 2.20%) and (0.82%, 9.13%), respectively. However, it decreased protein and carbohydrate contents (4.24%, 12.85%) and (64.83%, 72.12%). The mean values of minerals composition of wheat flour and fortified wheat toast bread DGAF revealed that no significant differences between 5% and 10% DGAF toast bread in iron and phosphorus, while there are an increase in Ca, K contents in fortified toast bread ranged from (38.00% to 171.00%) and (90.00% to 210.00%) compared with control; respectively. The results showed that 5%, 10%, 15% and 20% (DGAF) had a different effect on all studied sensory and physical characteristics of all studied toast bread. Moreover, toast bread with 5% defatted grapefruit albedo flour was recorded the best scores of all studied sensory characteristics in fortified toast bread. Consequently, it recommended utilizing the grapefruit albedo layer flour in order to enhance the nutritional values of toast bread.

The current study aimed to utilize the white grapefruit albedo layer flour in wheat toast bread fortification. Study included determination of gross chemical composition, caloric value and minerals (Ca, Fe, Zn, Na, K and P) content of studied toast bread likewise; physical and sensory characteristics of studied toast bread were assessed. The data revealed that incorporation of both wheat flour and defatted grapefruit albedo layer flour increased crude fat, ash and crude fiber to (1.57%, 6.41%), (0.59%, 2.20%) and (0.82%, 9.13%), respectively. However, it decreased protein and carbohydrate contents (4.24%, 12.85%) and (64.83%, 72.12%). The mean values of minerals composition of wheat flour and fortified wheat toast bread DGAF revealed that no significant differences between 5% and 10% DGAF toast bread in iron and phosphorus, while there are an increase in Ca, K contents in fortified toast bread ranged from (38.00% to 171.00%) and (90.00% to 210.00%) compared with control; respectively. The results showed that 5%, 10%, 15% and 20% (DGAF) had a different effect on all studied sensory and physical characteristics of all studied toast bread. Moreover, toast bread with 5% defatted grapefruit albedo flour was recorded the best scores of all studied sensory characteristics in fortified toast bread. Consequently, it recommended utilizing the grapefruit albedo layer flour in order to enhance the nutritional values of toast bread.

The present study aimed to investigate the effect of two levels of carob powder 10 and 20 % on lipid profile. Forty male Sprague–Dawley rats were divided into two groups. The first group was fed on a basal diet and acts as a control group. The second group was fed on a hyperlipidemic diet (a basal diet plus 10 % animal fat and 1 % cholesterol). After 6 weeks, the second group was divided into three even subgroups: subgroup 1 was fed on a hyperlipidemic diet, subgroup 2 was fed on a hyperlipidemic diet plus 10 % carob powder, and subgroup 3 was fed on a hyperlipidemic diet plus 20 % carob powder. At the end of the experimental period, serum samples were collected to measure total cholesterol (TC), triglyceride (TG), high-density lipoproteins (HDL), low-density lipoproteins (LDL), and very-low-density lipoproteins (VLDL). Heart and kidney samples were taken for histopathological examination. The obtained results revealed that feeding rats with 10 and 20 % carob powder improved lipid profile parameters and histopathological characteristics in the heart and kidney of experimental rats.

The present study aimed to investigate the effect of two levels of carob powder 10 and 20 % on lipid profile. Forty male Sprague–Dawley rats were divided into two groups. The first group was fed on a basal diet and acts as a control group. The second group was fed on a hyperlipidemic diet (a basal diet plus 10 % animal fat and 1 % cholesterol). After 6 weeks, the second group was divided into three even subgroups: subgroup 1 was fed on a hyperlipidemic diet, subgroup 2 was fed on a hyperlipidemic diet plus 10 % carob powder, and subgroup 3 was fed on a hyperlipidemic diet plus 20 % carob powder. At the end of the experimental period, serum samples were collected to measure total cholesterol (TC), triglyceride (TG), high-density lipoproteins (HDL), low-density lipoproteins (LDL), and very-low-density lipoproteins (VLDL). Heart and kidney samples were taken for histopathological examination. The obtained results revealed that feeding rats with 10 and 20 % carob powder improved lipid profile parameters and histopathological characteristics in the heart and kidney of experimental rats.

The present study aimed to investigate the effect of two levels of carob powder 10 and 20 % on lipid profile. Forty male Sprague–Dawley rats were divided into two groups. The first group was fed on a basal diet and acts as a control group. The second group was fed on a hyperlipidemic diet (a basal diet plus 10 % animal fat and 1 % cholesterol). After 6 weeks, the second group was divided into three even subgroups: subgroup 1 was fed on a hyperlipidemic diet, subgroup 2 was fed on a hyperlipidemic diet plus 10 % carob powder, and subgroup 3 was fed on a hyperlipidemic diet plus 20 % carob powder. At the end of the experimental period, serum samples were collected to measure total cholesterol (TC), triglyceride (TG), high-density lipoproteins (HDL), low-density lipoproteins (LDL), and very-low-density lipoproteins (VLDL). Heart and kidney samples were taken for histopathological examination. The obtained results revealed that feeding rats with 10 and 20 % carob powder improved lipid profile parameters and histopathological characteristics in the heart and kidney of experimental rats.

The present study aimed to investigate the effect of two levels of carob powder 10 and 20 % on lipid profile. Forty male Sprague–Dawley rats were divided into two groups. The first group was fed on a basal diet and acts as a control group. The second group was fed on a hyperlipidemic diet (a basal diet plus 10 % animal fat and 1 % cholesterol). After 6 weeks, the second group was divided into three even subgroups: subgroup 1 was fed on a hyperlipidemic diet, subgroup 2 was fed on a hyperlipidemic diet plus 10 % carob powder, and subgroup 3 was fed on a hyperlipidemic diet plus 20 % carob powder. At the end of the experimental period, serum samples were collected to measure total cholesterol (TC), triglyceride (TG), high-density lipoproteins (HDL), low-density lipoproteins (LDL), and very-low-density lipoproteins (VLDL). Heart and kidney samples were taken for histopathological examination. The obtained results revealed that feeding rats with 10 and 20 % carob powder improved lipid profile parameters and histopathological characteristics in the heart and kidney of experimental rats.

The present study aimed to investigate the effect of two levels of carob powder (10% and 20%) on serum glucose and lipid profile. Forty male Sprague-Dawley rats were divided into two groups. The First group control negative group consisted of (10) rats fed on basal diet. The second main group consisted of (30) rats were injected intraperitoneal with alloxan monohydrate in single dose (170 mg/Kg) body weight. The second main group was divided into three subgroups (10 rats each). Subgroup (1); diabetic group was fed on basal diet only control positive group, Subgroup (2); diabetic group was fed on basal diet plus 10% carob powder and subgroup (3); diabetic group was fed on basal diet plus 20% carob powder for six weeks. At the end of the experimental period, serum samples was collected to measure serum glucose (SG), total cholesterol (TC), triglyceride (TG), high-density lipoproteins (HDL), lowdensity lipoproteins (LDL) and very-low-density lipoproteins (VLDL). The obtained results revealed that feeding rat's 10% and 20% carob powder improved serum glucose and lipid profile parameters in the experimental rats.

The present study aimed to investigate the effect of two levels of carob powder (10% and 20%) on serum glucose and lipid profile. Forty male Sprague-Dawley rats were divided into two groups. The First group control negative group consisted of (10) rats fed on basal diet. The second main group consisted of (30) rats were injected intraperitoneal with alloxan monohydrate in single dose (170 mg/Kg) body weight. The second main group was divided into three subgroups (10 rats each). Subgroup (1); diabetic group was fed on basal diet only control positive group, Subgroup (2); diabetic group was fed on basal diet plus 10% carob powder and subgroup (3); diabetic group was fed on basal diet plus 20% carob powder for six weeks. At the end of the experimental period, serum samples was collected to measure serum glucose (SG), total cholesterol (TC), triglyceride (TG), high-density lipoproteins (HDL), lowdensity lipoproteins (LDL) and very-low-density lipoproteins (VLDL). The obtained results revealed that feeding rat's 10% and 20% carob powder improved serum glucose and lipid profile parameters in the experimental rats.

The core objective of the present investigation was to determine the physicochemical characteristics, vitamins content (A, E, D, K and C), phenolic compounds in mint oil and basil oil. The data indicated specific gravity, refractive index, iodine value, saponification value, acid value and peroxide value in both mint oil and basil oil. Likewise data revealed that vitamins D, E and A were in descending order (439.237 ug/100g, 269.126 ug/100g and 18.533 ug/100g) in mint oil, while vitamins A, K, C and E were (193.72 ug/100g, 56.041 ppm, 5.83 ug/100g and 2.65 ug/100g) in basil oil. Furthermore mint oil contained 8 phenolic compounds among them salicylic, benzoic and coumarin recorded the highest values. On the other hand basil oil contained 10 phenolic compounds among them benzoic and ellagic recorded the highest values. The study included fractionation and quantifications of lipids in the mint oil and basil oil. Besides mint oil recorded slight increase in lipid fractions which ranged from (2.36% to 15.84%) in mint oil, while it ranged from (2.46% to 16.46%) in basil oil. Using TLC technique the total lipids of mint oil and basil oil were fractionated to seven fractions with monoglycerides recording the highest percentage (62.43%) and (61.77%) followed by phospholipids (15.84%) in mint oil and sterols in (16.46%) basil oil. Consequently it is recommended to utilize both mint oil and basil oil as two of the most important aromatic oils in food and pharmaceutical industries.

The core objective of the present investigation was to determine the physicochemical characteristics, vitamins content (A, E, D, K and C), phenolic compounds in mint oil and basil oil. The data indicated specific gravity, refractive index, iodine value, saponification value, acid value and peroxide value in both mint oil and basil oil. Likewise data revealed that vitamins D, E and A were in descending order (439.237 ug/100g, 269.126 ug/100g and 18.533 ug/100g) in mint oil, while vitamins A, K, C and E were (193.72 ug/100g, 56.041 ppm, 5.83 ug/100g and 2.65 ug/100g) in basil oil. Furthermore mint oil contained 8 phenolic compounds among them salicylic, benzoic and coumarin recorded the highest values. On the other hand basil oil contained 10 phenolic compounds among them benzoic and ellagic recorded the highest values. The study included fractionation and quantifications of lipids in the mint oil and basil oil. Besides mint oil recorded slight increase in lipid fractions which ranged from (2.36% to 15.84%) in mint oil, while it ranged from (2.46% to 16.46%) in basil oil. Using TLC technique the total lipids of mint oil and basil oil were fractionated to seven fractions with monoglycerides recording the highest percentage (62.43%) and (61.77%) followed by phospholipids (15.84%) in mint oil and sterols in (16.46%) basil oil. Consequently it is recommended to utilize both mint oil and basil oil as two of the most important aromatic oils in food and pharmaceutical industries.