الفهرس 
Physical properties of chia and moringa seedsOnly 14 pages are availabe for public view
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Abstract
This work was aimed to nutritional evaluation of chia and moringa seeds flour and to utilize defatted chia (DCSF) and defatted moringa seeds flour (DMSF), as substitution of wheat flour for preparing cookies and balady bread rich protein and minerals. The study was discussed the following points: 1- Gross chemical composition of wheat flours (72and 82% extraction), chia and moringa seeds flour. 2- Mineral contents in wheat flour (72 and 82%), chia and moringa seeds flour. 3- Amino acids composition in chia and moringa seeds flour. 4- Physical, chemical properties, fatty acids profile, triglyceride profile and induction period of chia and moringa seeds oil. 5- Identification and quantification of phenolic compound and total phenolic compounds from extracted chia and moringa seeds flour. 6- Antioxidant activity by DPPH assays of crude ethanol for chia and moringa seeds flour were evaluated. 7- Impact of substitution wheat flour (WF) with defatted chia seed flour)DCSF( and defatted moringa seed flour )DMSF( on sensory evaluation, and chemical composition, of prepared cookies and balady bread. The results of this study can be summarized as follows: 1-Seed index (weight of 1000 seeds), length, width, thickness and bulk density of chia seeds were 1.346g, 2.12mm, 1.34mm, 0.81mm and 0.663g/cm3, while in moringa seeds were 239.20g, 8.53mm, 7.95mm, 6.32mm and 0.249g/cm3 of the same properties respectively. 2- Chia seeds were very small in size and had a dark color; also the shape can be described oval or pear like. While, moringa seeds were the largest, circular- shaped, and dark brown in color. 3-Chia seeds contained 20.78, 36.07, 26.70, 4.81, 38.34 and 11.62% for crude protein, ether extract, fiber, ash, total carbohydrates and available carbohydrates, respectively, while moringa seeds contained 30.67; 34.99; 9.70; 4.29, 30.05 and 20.35 of the same contents respectively. 4-The content of ether extract, ash and crude fiber was relatively higher while, protein and available carbohydrates was slightly lower in chia than moringa seeds. 5- Chia seeds had high levels of calcium (621 mg/100g), magnesium (290.25 mg/100g) , sodium (22.4 mg/100g), iron (7.7 mg/100g) and Zinc (5.35 mg/100g), than those of moringa seeds. While moringa seeds had higher values of potassium, phosphorus, copper, than those of chia seeds. 6-Wheat flour (72 and 82%) contains lower values in all determined elements except for sodium compared to chia and moringa seeds. 7-Moringa seeds were rich in essential and non- essential amino acids than chia seeds. The total amino acids of chia and moringa seeds were 56.97 and 79.13 %, respectively. 8-Leucine was the dominant acid in chia and moringa seeds that recorded (3.97 and 4.63%, respectively. 9- Tryptophan was found to be the first limiting amino acid in chia and moringa seeds (42.0% and 10.0%) respectively. 10- The lower computed protein efficiency ratio (C-PER) and biological value (BV) noticed in chia seeds compared with moringa seeds. The (C-PER) was ranged from 0.47 to 1.61 in chia seeds and from 1.20 to 1.84 in moringa seeds; while the biological value was ranged from 54.85 to 66.85 in chia seeds and from 62.54 to 63.48 in moringa seeds. 11- Several solvents ( Ethanol, Acetone, Ethyl acetate and Diethyl ether) were used to extract the natural antioxidants from chia and moringa seeds and it was found that, ethanol extracts had the highest amount of antioxidant yields from chia and moringa seeds ( 17.82 and 14.75 g ∕100g) respectively. 12- Ethanol was the best solvent for extracting polyphenols compound. Furthermore, high amounts of extracted polyphenolic compounds by ethanol from chia and moringa seeds were 1.63 and 1.34 mg gallic acid/g DW respectively, comparing with other solvents. 13- Antioxidant activity measured by DPPH. High percentage of DPPH found by ethanol extract from chia and moringa seeds were 94.63% and 91.34% respectively, comparing with other solvents. 14- High performance liquid chromatography (HPLC) was use to fractionation and identification the phenolic compounds in both chia and moringa seeds. The obtained results cleared that, moringa seeds contained phenolic compounds more than chia seeds. Meanwhile, Caffeic acid was the abundant phenolic compound in chia seeds reached about 23.52 mg/100g followed by gentisic 17.75 mg/100g, quercetin 14.21 mg/100g, kaempferol 13.65mg/100g, catechein 11.76 mg/100g and rutin 10.17 mg/100g .While, kaempferol, caffeic acid, quercetin and rutin were the major phenolic compounds in moringa seeds reached about 69.22, 25.14, 16.43 and 13.35 mg/100g; respectively. 15- The refraction index, relative density, acid value, peroxide value, iodine index, saponification value and unsaponifiable matter in chia were 1.476 at 25oC, 0.830 at 20oC, 0.70 mg KOH/g oil, 0.54 meqo2/kg oil, 194.28 g I2/100g oil, 186.08 mg KOH/g oil, 0.883 g/kg. While moringa oil were 1.462 at 25oC, 0.860 at 20oC, 1.93 mg KOH/g oil, 0.71 meqo2/kg oil, 68.03 gI2/100g oil, 180.25 mg KOH/g oil and 0.863 g/kg of the same characteristics respectively. 16 - The chia oil had the highest saponification value, unsaponifiable matter and iodine index, while moringa seed oil contained higher acid value and peroxide value. 17- Chia seeds oil had higher linoleic acid and linolenic acid than those of moringa seeds oil. But moringa seeds oil had higher amount of oleic acid and vaccenic acid than that of chia seeds oil. Generally, chia seeds oil contained higher amounts of unsaturated fatty acids (89.72%) than that of moringa seeds oil (75.68%). 18- Linolenic acid (63.89%) and linoleic acid (18.89%) were the most abundant fatty acids in chia seeds oil, whereas oleic (66.66%) acid was the major components of moringa seed oil. 19- Twelve triacylglycerol (TAGs) were detected and identified for chia seed oil as follow: αLn αLn αLn (33.5%), αLn αLnL (20.2%), αLnLL (12.6%), αLnαLnP (7.9%), αLnLO (7.4%), αLnLP (5.6%), α LnOO + LnOP (7.20%), αLnPP (1.3%), LLS (1.40%), αLnOS (1.80%) and αLnSP (1.10%). Meanwhile, moringa seeds oil composed of twelve triglycerides were detected in the order of OOO (38.61%), POO (15.34%), SOO (10.22%), SLO (10.16%), OOA (6.8%), PLO (3.22%), PLS (3.01%), LLL (2.41%), POS (2.13%), SOS (1.97%), POP(1.91%) and PLP (0.92%), and those accounts for 96.7% of total triglycerides. 20-Moringa oil had the highest induction period (IP) (13.96 hr.) followed by soybean oil (5.1 hr.) and chia oil had the lowest one (1.45hr). 21- Defatted moringa seeds flour DMSF contains a significant high content of crude protein 40.47% compared with that of defatted chia flour DCSF 30.2%, wheat flour (72%) 10.16% and wheat flour (82%) 11.65%. 22-DCSF and DMSF are very rich in protein, ash and fiber compared with that of wheat flour 72% and wheat flour 82%. 23-Protein, ash and crude fiber contents of balady bread significantly increased as the replacement levels of DCSF and DMSF while, total and available carbohydrates and energy value were decreased. 24-There were a significant (p<0.05) difference in all sensory characteristics of balady bread substitution with different levels of DCSF and DMSF compared with control sample. 25-The Moisture, crude protein, ash and crude fiber contents of cookies increased in contrast, carbohydrates decreased gradually with increasing the substitution levels of comparing with control. 26- Cookies prepared using DCSF and DMSF had reduced heights and diameters and increased weights comparing with control. 27-Sensory characteristics of cookies prepared using DCSF and DMSF until 5% replacement ratio had nearly similar scores compared with those of control.