Biological evaluation of macaroni production from some new varieties of durum wheat cultivated in Sinai fortefied with ginger, moghat and pumpkin seed dry powder [electronic resource].

Includes references.

This study was conducted for the production of pasta from durum wheat semolina of the items of the three (Amar, Sohag, Banyswif)supported powders of some medicinal plants, namely(ginger root dry pOWder, moghat root dry powder, pumpkin seeds dry powder) recalled for the production of healthy pasta nutritional value and high medicinal has supported the proportions 5 %, I0%,15% of the powder full of plants. The study recommends the following. Results showed that supplementation with 5 % powder, ginger root, strengthening bylO%ofthe powdered roots ofmoghat and consolidation by 15%, powder seeds of pumpkin in different kinds of semolina led to improve the quality of product, which reflected its effect on increasing the rates of digestion and the rate of net benefit from that protein in experimental animals. Experiments have also shown the positive impact of the additions of various components of serum in experimental animals, such as low level of triglycerides and total cholesterol level as well as low glucose and high hemoglobin and total protein. The study revealed that the best additions are ratios described above and to the possibility of overcoming some health problems such as anemia osteomalacia and hardening of the arteries. This is indicated by increasing the additions of the elements containing the powder seeds of pumpkin and powdered ginger root, as well as powder roots of moghat a high proportion of volatile oils, one of the antioxidants that work to purify blood of free radicals and increase vitality.

Summary in Arabic.

1