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Articles by Aboelfetoh M. Abdalla
Total Records ( 2 ) for Aboelfetoh M. Abdalla
  Heba H. Salama , Samah M. EL-Sayed and Aboelfetoh M. Abdalla
  Objective: Moringa oleifera, described as an important nutritional supplement with a variety of pharmaceutical and functional properties. Therefore, the main purposed of this study was to improve the nutritional value and sensory quality of fortified ice milk by blending with Moringa oleifera dry leaves (MODL) and Moringa oleifera oil (MOO). Methodology: The MODL was combined into ice milk at three different concentrations (0.5, 1 and 1.5%) substituted with the milk solids not fat (MSNF) 12%, while ice milk base mix by MOO was prepared to contain 4, 6 and 8% oil as source of fat. Results: Addition of MODL increased the specific gravity, pH, total solid, overrun, fiber, minerals and vitamins (B1, B2, B6) content of ice milk. Also, adding MOO increased the total solid, oleic acid and vitamin E (α-tocopherol) content of ice milk. Furthermore, viscosity, melting resistance, cytotoxic activity and antioxidant activity increased in fortified ice milk with the addition of MOO and MODL. All these studied parameters improved with raising ratios of added MOO and MODL. Sensory evaluation revealed that the addition of MODL at ratio of 0.5% was higher than other treatments fortified with MODL. Moreover, the total score with comparable acceptability of ice milk with 4 and 8% MOO was lower than 6%. Conclusion: For the emergence of fortified foods by this nutraceuticales, it was recommended that MODL can be used at 0.5% addition and MOO can be used at 6% addition to formulate fortified ice milk to increased health benefits and suitable sensory aspects.
  Ahmed A. Aboamer , Hossam M. Ebeid , Mahmoud M. Shaaban , Ramadan M.A. Gawad , Mohamed M. Mostafa and Aboelfetoh M. Abdalla
  Background and Objectives: The use of non-traditional oilseeds such as Moringa oleifera Lam seeds has being an attractive as feed resource for livestock production. The objective of this study was to evaluate moringa seed cake (MSC) as an alternative source of protein in lactating ewe’s ration. Materials and Methods: The control diet consists of concentrate mix and Egyptian clover hay (50:50). Cotton seed meal was substituted by MSC at two levels (2.5 and 5%). Three trials were conducted. An in vitro true dry matter (IVTDM) and fiber fractions digestibility were determined using the batch culture system. In vitro gas production (GP) technique was used to determine the amount of gas produced over a 3, 6, 12 and 24 h incubation. For the lactation trial, twenty-one of lactating Ossimi ewes were assigned into three groups using complete random design to study the effect of MSC on animal performance. Results: Total GP after 24 h and potential extent of GP were significantly (p<0.05) increased, while the rate of release was significantly (p<0.05) decreased for ewes fed MSC levels. The highest digestibility values were observed for the group fed MSC at a level of 2.5%. Daily fat-corrected milk and composition were significantly (p<0.05) improved in ewes fed MSC at level 2.5%. However, increasing levels to 5% significantly (p<0.05) decrease milk production and composition. Conclusion: Moringa seed cake could be included in lactating ewes’ diets as a source of protein at a low level (2.5%) to improve milk production performance without any adverse effect.
 
 
 
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