الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
125SUMMARYWhite com crop is one of the most important strategic corpsin Egypt because it considered to be the first reason in developing
both of meat and diary industries since it participate with about 70%
in feeding blackberries industry in addition to admission in Some
economical industries .
This study was carried out to usee of three varieties of white
com (single crossIO~tree way crosS310 ~ Giza 2) for the production of
tortilla bread from complete grain where it considered to be an
alternative bread that applied in the Egyptian market for growing
the Egyptian palate on new dietary habits.
This work was. carried oUt to investigate possibility of using
the com in the prodnction of tortilla bread to compensate the
shortage of the locally wheat used in grown breadmaking.
The partial Supplementationof com tortilla with soybean flour
in order to improve its quality and nutritionalvalue was studied.
Three different Com Varieties were used for tortilla production . The
parameters detennined were the proximate analyses of the flour ,
amy10graph pasting temperature, peak viscosity for 15 min. height
~50°C viscosity after calcium hydroxide addition.
All ingredients used in preparation of tortilla bread and baked
product were chemically analyzed ( moisture, protein, ash ,fiber,
total carbohydrates , calcium , iron , zinc , COpper, magnesium ).
Total dry matter losses during cooking and washing of nixtamal
were detemlined in the different com varieties.
Summary
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126
Defatted soybean ( heated or non heated ) flour were added to
the masa in 5 , 10 and 15% of the weight of the corn grains. The
supplemented tortilla were chemically. physically and evaluated in
comparison with that made from 100% corn .
Determined the biological effects of feeding the supplemented
tortilla with (heated or non heated) and defatted soybean , and dried
milk powder on feed efficiency, body weight and gain body weight
• also determining serum blood analysis i .e cholesterol ,
triglycerides , lipids. total protein. globulin and albumine , glucose
levels. GPT and GOT and the weight of liver, heart. kidneys and
spleen.
The results can be summarized in the following :-
1- All kinds of com varieties can be successfully used for tortilla
making.
2- Mineral analyses showed that calcium and magnesium were
higher in tortilla samples than in the com samples used.
3- Visco / amylograph indicated that the starch viscosity was
increased by cooling to 50°C in treated samples more than that
of the control.
4- Tortilla made from fortified flour showed a considered increase
in protein quality. defatted and heated soybean revealed the
highest protein content.
Summary
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127
S,,:,.Thefortification process had led to an increase in the-moisture
content of the [mal product especially in those containing
soybean (defatted and heated) flour and it is more effective in
increasing the protein and fiber contents than other fortified
flour.
6- AU fortified tortilla samples were increase in weight and volume
than in control one.
7- The statistical analyses had shown that there was insignificant
difference in some sensory characters.
8- The fortification of tortilla flour with 5% non heated defatted
soybean from three way CroSS31O, 5% heated and defatted with
variety Giza 2 , while tortilla produced from 15% heated and
defatted soy bean from single cross., was the best tortilla.
9- The results of biological evaluation indicated that final body
weight increased in all experimental diets than basal diet after 4
weeks.
10- TrigIycerides and total cholesterol levels were lowering effects
of soybean protein compared with casein .
11- The results showed that , increase in total protein levels was
obtained in rats fed on tortilla fortified with soybean.
12- Finally , it could be concluded that , soybean ( non heated or
heated) and defatted can be used to reduce the cholesterol level
in blood and liver.
Summary