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Articles by Aboelfetoh M. Abdalla
Total Records ( 2 ) for Aboelfetoh M. Abdalla
  Ebtihal M. Abd Elhamid , Mervat Sh. Sadak , M.I. Ezzo and Aboelfetoh M. Abdalla
  Background and Objective: Glycine Betaine (GB) is one of the best powerful compatible solutes that save plants from abiotic stresses like drought. External treatment of GB is well known to regulate a myriad of physiological and biochemical processes in plants subjected to stress like drought. This research attempted to evaluate the effect of external treatment of Glycine Betaine (GB) on growth, photosynthetic pigments, endogenous Indole Acetic Acid (IAA), some osmoprotectants, yield quantity and quality, in the favour of total carbohydrates, proteins and antioxidant compounds in the yielded plants grown under normal as well as under drought-stressed conditions. Materials and Methods: A field experiment was carried out during two successive seasons in the Experimental Station of National Research Centre, Nubaria district, Beheira Governorate, Egypt. Moringa oleifera plants were treated with Glycine Betaine (GB) (10, 20 and 30 mM). Results: Water deficit significantly decreased Moringa oleifera growth and yield quantity and quality through decreasing photosynthetic pigments and IAA, accompanied by significant increases in some osmoprotectants and phenolics contents. Meanwhile, Different GB concentrations enhanced growth parameters and yield and its components via enhancing photosynthetic pigments, IAA, proline, TSS and free amino acids in Moringa oleifera plants under normal or drought stress conditions. In general, 20 mM GB was the most effective treatment in ameliorating the reduced effect of drought stress on Moringa oleifera plants. Conclusion: Finally, it can conclude that using different concentrations of GB as foliar treatment not only improved the growth and yield of Moringa oleifera plants under normal irrigation conditions but also, could ameliorate the decreased effect of drought on Moringa oleifera plants.
  Fatma A.M. Hassan , A.K. Enab , Mona A.M. Abd , El-Gawad , N.S. Abd Rabou , Hoda S. El-Sayed and Aboelfetoh M. Abdalla
  Background and Objective: Moringa oleifera oil is composed of highly unsaturated fatty acids containing 80.4% polyunsaturated, mainly oleic acids 67.9% and had a low acid value and low free fatty acids composition, so it is acceptable for edible application. The objective of study was the feasibility of using Moringa oleifera oil in manufacture of cheese compared with other oils (olive, sun flower) and the effect of using Moringa oleifera oil in chemically; organoleptically and microbial content in cheese. Materials and Methods: Fat was mechanically separated from buffalo's milk to reach 3% fat. Then the resultant milk divided into four portions. First let as control, then, the rest milk divided into three portions and fat substituted with 1, 1.5 and 3% of olive, moringa and sunflower oils. The resultant milk manufactured to soft white cheese and the resultant cheese was analyzed chemically, microbiologically and organoleptically. Results: Findings showed that 1.5% of different oils are best ratio and had gained highest scores for appearance, body and texture and flavor. The soft white cheese manufactured by Moringa oleifera oil was a best treatment than control and other treatments and has antimicrobial properties. Acidity, fat, total nitrogen, soluble nitrogen, total volatile fatty acids (TVFA) and thiobarbituric acid (TBA) increased during cold storage at 5°C+1 for 3 weeks cheese with Moringa oleifera oil had lower (PV) peroxide value than other treatments and pH took an opposite trend. Conclusion: It was concluded that Moringa oleifera oil in soft cheese improved body and texture, flavor, than olive and sunflower oils and also increased the shelf life of cheese.
 
 
 
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