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Articles by Mohamed Tawfeek Fouad
Total Records ( 3 ) for Mohamed Tawfeek Fouad
  Ahmed Mahmoud Abd El Tawab , Ayman Abdel Mohsen Hassan , Mostafa Sayed Abd Ellatif Khattab , Osama Hefny Matloup , Eman Sayed Abdelkader Farahat , Mohamed Samir Khalel , Tarek Abdelfattah Morsy and Mohamed Tawfeek Fouad
  Objective: This study was carried out to investigate inoculating sugar beet leaves silage with lactic acid bacteria to reduce negative effect of its content of oxalates. Materials and Methods: Fifteen lactating Frisian cows weighed 500 ±30 kg were randomly assigned into three groups (5 cows) using complete random design. The experimental diets were as follow: T1 group was fed 50% (Concentrate Feed Mixture, CFM); 30% corn silage and 20% rice straw, T2 group was fed 50% (CFM); 30% untreated sugar beet leaves silage and 20% rice straw and T3 group was fed 50% (CFM); 30% treated sugar beet leaves silage and 20% rice straw. Dry matter intake and milk yield were recorded and the samples of blood plasma, rumen liquor, milk and feed were analyzed and the data were statistically analyzed according to a completely randomized design using GLM procedure of SAS program. Results: The results showed that treated silage with lactic acid bacteria was higher in calcium, lactic acid and acetic acid contents but lower in values of pH, oxalate, cellulose, hemicellulose and butyric acid compared with untreated silage. Roughage DMI decreased with cows fed T2 compared with other groups. Also, nutrients digestibility and nutritive value were decreased in T2 compared with the T1 and T2. However, ruminal TVFA's, acetate acid, CH4 production and blood glucose decreased significantly (p<0.05) in T2 compared with other groups. T2 recorded the lowest values (p<0.05) for milk yield and energy corrected milk compared with other groups, milk compositions of cows were affected with treatments. Conclusion: It is concluded that ensiling sugar beet leaves treated with lactic acid bacteria reduce oxalate contents in sugar beet leaves silage and enhance performance and productivity of lactating Frisian cows.
  Ahmed Mohamed Saied Hussien , Mohamed Tawfeek Fouad , Mahmoud Abd El-Aziz , Nagah El Noemany Ashour and Esam Ahmed Mohamed Mostafa
  Background and Objective: Date is a rich composition of carbohydrates, minerals, dietary fiber, vitamins, fatty acids and amino acids. Date syrup is directly consumed or used as an ingredient in some food formulation such as ice cream, drink, confectionery, bakery products and jam. The purpose of this study was to use the date syrup, extracted from some date varieties cultivated in Egypt (Salma, Magdy and Khalas), to improve the acceptability and nutritional value of yoghurt. Materials and Methods: The date extract was centrifuged at 7,000 rpm for 30 min and concentrated under vacuum at 70°C to obtain one fourth or third of the total extract volume (~25-28% TS). Date syrup (Salma, Magdy and Khalas) was added individually to the standardized milk (~3.0% fat and ~15.0% TS) at rate of 15.0% (as the best percentage according to the pre-experimental) to create 3 treatments (T1, T2 and T3, respectively). The collected data were statistically analyzed by one way-ANOVA using SPSS software program. Results: The results showed that, all date varieties were rich in sugars especially glucose and fructose, minerals especially K, Fe, Na and Mg and vitamin C as well as exhibited antioxidant activity against DPPH. Date syrup had no significant effect on pH value and whey syneresis of resultant yoghurt compared with control. Also, using date syrup in yoghurt manufacture had no adverse effect but may enhance the viability of starter culture. However, both the viscosity and the whiteness degree have been negatively affected by using the date syrup. Conclusion: It was concluded that the yoghurt made with date syrup was more acceptable (more softness, smoothness and more sweetness) especially that made with Magdy date syrup (T2).
  Doha A. Mohamed , Minar Mahmoud Hassanein , Tamer Mohammed El-Messery , Mohamed Tawfeek Fouad , Marwa Mohamed El-Said , Karem Aly Fouda and Adel Gabr Abdel-Razek
  Background and Objective: Olive pomace (OP) is the by-product of olive oil production. The OP contains large amount of phenolic compounds. The aim of the present study was to investigate the anti-diabetic effect of yoghurt supplemented with probiotics and olive pomace extract (OPE) in diabetic rats. Materials and Methods: Ultrasonic-assisted method was used for extraction of OP. Total phenolic content of OPE was estimated. The antibacterial activity of OPE was determined. Yoghurt supplemented with probiotics and OPE was prepared. Antioxidant activity, titratable acidity, water holding capacity (WHC) and organoleptic properties were evaluated in yoghurt. Anti-diabetic effect of yoghurt against type-2 diabetes was evaluated in rats. Blood samples were collected for determination of plasma glucose, insulin, lipid profile, plasma markers of oxidative stress, tumor necrosis factor-α, liver and kidney functions. Data were analyzed statistically using the one-way analysis of variance (ANOVA) followed by Duncan’s test. Results: The OPE contains 720 mg gallic acid equivalent g–1 dry weight. The HPLC analysis revealed the presence of many phenolic compounds such as vanillin and sinapic acid in OPE. OPE possess antibacterial effect against pathogenic bacteria. Antioxidant activity of yoghurt increased with the increment in OPE concentration. During storage the pH and acidity of yoghurt showed continuous decrease and increase, respectively. The WHC of fresh yoghurt decreased slightly with increasing OPE concentration, while WHC increased during storage. Hardness of yoghurt was affected non-significantly with increasing the concentration of OPE and storage periods until the 14th day. Organoleptic results revealed that yoghurt could be supplemented with OPE up to 1.5%. Diabetic rats showed significant changes in plasma glucose, insulin, lipid profile, TNF-α, oxidative stress markers and kidney function. Oral administrations of yoghurt supplemented with probiotic and OPE to diabetic rats showed significant improvement in all the studied biochemical parameters with different degrees. Conclusion: Yoghurt supplemented with probiotics and 1.5% OPE was the most promising in improving type-2 diabetes in diabetic rats.
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