Thesis (Ph.D.) - Cairo University - Institute of African Research and Studies - Department of Natural Resources

A by-product of jojoba seeds (Simmondsia californica) is the meal remaining after the oil has been pressed and extracted . The meal contains high levels of protein and dietary fiber. Therefore, the overall objective of the purpose of the present investigation was to evaluate the nutritional and sensory evaluation properties of sponge cake and beef burger supplemented with different levels of jojoba meal and protein isolate through determination the chemical composition, functional properties of jojoba meal and protein isolate. Moreover, the effects of administration untreated jojoba meal, treated jojoba meal and jojoba protein isolate on some liver and kidney functions i.e.(alkaline phosphatase, transaminases (aspartate transferase (AST) and alanine transferase (ALT) Creatinine, urea and uric acid and on histopathological status of liver and kidney organs of those rats to ensure the safety use of jojoba products as food grade were evaluated .The results can be summerized as follows :1.Moisture contents of jojoba meal and jojoba protein isolate were 7.17 and 4.30%, respectively. Protein content of jojoba protein isolate (90.24 ±1.16 g/100g) was approximately 3.76 fold higher than that of jojoba meal (24.00 ±1.19 g/100g). 2.The highest value of crude fiber was recorded for jojoba meal (17%) while protein isolate had significantly the lowest one (1.02%). 3.Simmondsin content of treated jojoba meal was about 6.95 times as low as that in untrated jojoba meal .No simmondisin content was detected in jojoba protein isolate

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