الفهرس 
Title: Strengthening bakery products with some natural additives for school children feeding in Egypt and Ethiopia
AbstractOnly 14 pages are availabe for public view
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Abstract
To prepare and evaluate healthy bakery products for reducing malnutrition diseases such as anemia and osteoporosis which lead to human inability to work and production so that, several models of single, dual or multiple mixtures were proposed by using five types of natural supplements; pumpkin (P), yellow corn germ (G), white kidney beans (Wb), rice bran (R) and rosella flower (K) to supplement wheat flour 72% extraction rate (W) for preparation healthy biscuits (sweet or salted). Based on the results of the sensory evaluation of the proposed mixtures, the best ones (very good degree of preference) were selected to be chemically and physically evaluated and study the storage stability of the produced biscuits. The results of the chemical analysis indicated that all types of supplemented biscuit (sweet and salted with the previous sources) had the highest value of protein, fat, ash, crude fibers and total calories. Also, they gave the highest mineral content (i.e., iron, zinc, calcium, manganese and magnesium), vitamins contents (i.e., A, E, K, B1, B2, B3, B6 and B9), total essential amino acids, PER, BV, total unsaturated fatty acids compared with control. The color properties of the samples containing the pumpkin were improved.An increase was found in the spread factor and hardness of all types of supplemented biscuits compared with the control