Utilization of Egyptian Mulberry in Manufacture of some High Nutritional ValueProducts

Due to the high nutritional value of Egyptian mulberry and its short determined presence in the
market, the aim of this study was to manufacture products such as dried white mulberry Morus
alba L. and making molasses from black mulberry Morus nigra L. while preserving the
health-related components of the mulberry products, where mulberry is considered a functional
food. Therefore, the chemical composition of white mulberry (WM) and black mulberry (BM)
fruits has been analyzed, Where the study showed the significant BM. ash (4.50%) and
Carbohydrates (75.12%) contents. Potential antioxidant activity, content of antioxidant
compounds (phenolic and flavonoids), tested by the DPPH method, the results are(245.66,
1364 and 254% fresh weight fruits), respectively and anthocyanins also recorded high rates (25
mg/100g fresh weight fruits) in BM.identification of the phenolic compounds by HPLC showed
high contents of Pyrogallo, Protoctchoic, P-OH-benzoic (7.10, 8,23 and 7.11 % fresh weight
of fruits), respectively in BM also, flavonoid compounds were of high contents Hespertin,
Hesperdin, Kampferol (5.10, 5.17 and 10.00 % fresh weight fruits), respectively as well as Isoflavonoid compound was high content of Genistein (4.00 g/100g fresh weight fruits). As an
increase in total sugar, reducing sugar, non-reducing sugar (30.90, 17.50 and 13.40% fresh
weight fruits). Fresh fruit analyzes showed increase of both moisture (72.50%( and pH )4.06%
(in BM. while titratable acidity)2.2%( of total soluble solids (20.32%( and fruit color (L76.3 a
-15.3 b 17.4) were high in BM. The high content of the following minerals was (K1069,
Mg104, Zn 3.1, Mn 4.00 and Fe 4.2mg/100 g fresh weight fruits) in BM.was high in the content
of vitamin A (1.72 g/100g fresh weight fruits) fat soluble vitamins and water-soluble vitamins
contents C, B1, B9, B12 (22.12,1.30, 0.20 and 4.66 g/100g fresh weight fruits), respectively. In
M. nigra molasses it could be realized that the percentage of color (L35.40 a +1.12 b -2.26)
moisture (16.9%) pH (5.2%) titratable acidity (5.6%) and total soluble solids (50%) increased
in comparison to fresh fruits which, were dried in the air oven and the oven under vacuum and
a sensory evaluation of the dried M. alba was performed, the results of the sensory values were
in favor of the dried M. alba in the oven under vacuum.