This study will be divided into two stages:
First stage: During this stage we aim to prepare novel different functional VDs using untraditional source of protein and oil such as quinoa plant and garden cress seeds. Also, the fermented VDs using probiotic bacteria to increase their content of vitamin B12 will be developed. The nutritional and sensory characteristics could be investigated. Evaluation of isolated phytochemicals (phenolic, flavonoids, flavonols, chalcones, proanthocyanidins, saponins and isoflavonoids compounds and their antioxidants) from these formulas should be reported. Also, the potential applicability on industrial scales to produce ready-to-use and ready-to- eat products could be concerned.
Second stage: The effect of chitosan-iron-omega3 Nanoencapsulation film (CH-Fe++-ω3) on the availability of iron and omega-3 in ready-to- eat will be evaluated. Then, the effect of edible coating using (CH-Fe++- ω3) on phytochemicals and sterols oxidation will be examined (coating for VD or some dairy products). Finally, the sensory and quality parameters of different ready-to- eat will be determined.
Third stage: - Applying the final results to the Egyptian standards organization and quality control and setting new standards because we have no standards for those kinds of foods in Egypt.
- Increasing the feeding culture in my area by organizing some scientific seminars about how to feed yourself and how to change your feeding behavior
- Have some health benefits of vegetarian diets their role to reduce the meat consumption and improve the health of the volunteers.
- Produce these vegetarian diets on commercial scale.