الفهرس 
The immune systemOnly 14 pages are availabe for public view
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Abstract
This work was conducted to process some functional foods that enhance the immunity to fight against COVID-19 disease. Newly processed foods were analysed, and the results could be summarised in the followings:
A. Date bars
1. Protein was greatly increased in newly processed date bars compared to ordinary bars; protein level as % of DRI was 23.16%, 28.19 and 68.26% when consumed by male, females and children respectively, v.s 4.82, 5.86 and 14.21% respectively by ordinary bars. This was also found for other nutrients, (fat, fibre and T.calories) indicating the high nutritional value of new bars and their merit incoping the COVID.
2. Supplemented date barshadin pronouncedly increased levels of vitamin D and C, and minerals Se and Zn being candidates for raising immunity and straggle against COVID-19 disease.
3. Newly formulated date bars not only raised the protein content, but also raised all EAA (except isoleucine). This was reflected on the PER1,2 and BV1,2 which were raised indicating the higher biological value control bars protein was deficient in all of the EAA (except tryptophan). Control bars protein was deficient (less than DRI) in 8 EAA, while newly formulated bars were only deficient in two EAA (isoleucine being a 1st limiting EAA) and (lysine the 2nd limiting EAA). All non EAA revealed increases due to new formulations.
4. When EAA levels calculated as g/100g product, no changes observed due to new formulation, even EAA increased by this practice. The deficiency in isoleucine and lysine which increased in the new formulation. This seems to be due to the effect of added mushroom, cashew, pecan, and dried guava.
5. As g per 100g product, formulation of new date bars favoured the levels of non- essential AA.
6. According new formulation showed higher n-3FA, n-9 FA, MUFA and SFA, while revealed lower UFA, n-6 FA and P/S. therefore new formulation indicated more health aspects.
7. Evaluation of EFA revealed that new formulation was better than control. This because regardless of sex and age the new formulation had higher % of DRI n-3 level than control, where control fat was free of n-3 FA.
8. By calculation grams needed to cover the daily requirements from different nutrients, it was confirmed that new date bars formulation was better than control regardless of sex and age.
9. Data collected from sensory evaluation showed that (date bar) had good scores in all investigated sensory attributes (aroma, taste, color, texture and overall acceptability).
B. Chocolate bars
1. New chocolate formulation had more moisture content (7.88%) compared to control (1.36%). This may be overcomed by raising time of dryingduring processing.
2. New chocolate formulation had less fat (24.19%) compared to that of the control (51.68%). This may aid in avoiding children obesity, heart function disorder and other diseases.
3. Crude protein increased appreciable in the new chocolate formulation (from 12.5 to 18.34%), showing about 47% increases. For children this raised protein to 96.52% of DRI from only control 22.3% (332.44% increase).
4. Total carbohydrate increased (from 20.24% in control) to 36.54% newly formulated product (above 81% increase).
5. Regardless of protein and total carbohydrates increases in dark chocolate new formulation, the T.calories were decreased compared to that of control sample, indicating healthier product.
6. Control sample was free of vitamin D3 and C. While showed relatively low Se and Zn contents. On the contrarydark chocolate formulated bars contained 23.77ug/100g of D3 and 66.86 mg/100g of Vit.C; 22.19 ug/100g Se and 5.36 mg/100g of Zn. Both D3, C and Se, Zn are very important to enhance immunity and fight COVID-19.
7. Formulated dark chocolate bars protein was deficient in two EAA (isoleucine being the 1st limiting EAA, and lysine being the 2nd limiting EAA), while the control bars protein was deficient in 4 EAA; being methionine +cystine (the 1st limiting EAA); histidine, lysine and phenylalanine +cystine.
8. Superiority of new formulated bars protein was confirmed by the higher PER1 (2.45), PER2 (2.40), BV1 (74.82%) and BV2 (74.29%) compared to that of the control sample showing values of (2.07), (2.23), (70.83), (72.53 %) respectively.
9. All of non EAA recovered more values in newly formulated bars compared to that of the control bars, indicating superiorprotein quality in the first case.
10. With exception of isoleucine, in case of all other 8 EAA values as % of DRI for the new formulated chocolate bars were higher than that of control bars regardless of age and sex, this indicated the meritof bars in the former than the latter case.
11. Newly formulated dark chocolate bars contained fat which was more unsaturated than the control bars showing more UFA, n-3, n-6, n-9, MUFA, unsaturated/saturated and PUFA and less SFA, and also more P/S than the control bars indicating healthier case of newly formulated bars.
12. The merit of newly formulated chocolate bars over that of control bars was confirmed by results about n-6 and n-3 FA contents evaluation, where in the first case values as % of DRI were more for new suggested bars regardless of age and sex.
13. Data collected from sensory evaluation showed that (chocolate bar) had good scores in all investigated sensory attributes (aroma, taste, color, texture and overall acceptability)
C. Oat bars
1. Newly formulated oat bars had more contents of moisture, fat, ash, and protein, but less fibre, T. Carbohydrates and T.calories compared to normal oat bars; and this reflects the effect of added ingredientsother than oat during processing.
2. Newly formulated oat bars had higher levels of Vit.D3, Vit.C, Se and Zn, being thereby more valuable in COVID-19 prevention when compared with of control bars.
3. During processing of new formulated oat bars wheat germ and walnuts were added. Their proteins are previously improving the immune system against COVID-19.
4. Control oat bars were deficient in lysine and methionine +cystine, while newly formulated oat bars were not deficient in these 2 EAA. Meanwhile new formulated bars weredeficient in isoleucine, lysine and valine, which can be overcomed in future by adding soybean and increasing level of nuts, known to be good sources of these 3 EAA.
5. Deficiency in isoleucine, lysine and valine caused the decrease of calculated PER1,2 and BV1,2 of newly formulated bars compared to control. Nevertheless, it is a general consensus the BV above 70% is acceptable for good quality protein. BV of newly formulated oat bars were 71.72% to 72.72%, indicating good quality protein.
6. Calculating of EAA as g/100g product confirmed the merit of processing newly formulated oat bars, sincethe decrease due to processing the new bars showed that only one EAA (isoleucine) was decreased.
7. Both control and new formulated oat bars contained unsaturated fat mainly 78 and 77% of UFA respectively. Thereby formulation did not affect markedlythe unsaturation of fat. Moreover, some changes occurred by these changes were not marked, after
8. Formulation of oat bars, the n-3, n-9, MUFA and SFA levels increased, while UFA, n-6, PUFA, unsaturated/saturated FA and P/S values decreased.
9. Due to formulation of new suggested oat bars n-6 % of DRI decreased, while n-3 FA % of DRI increased for child, male and female. Nevertheless, we should recommend the merit of the new formulated bars, where Vit.D3, Vit.C, Se and Zn were increased to enhance immunity and fight COVID-19.
10. Data collected from sensory evaluation showed that (Oat bar) had good scores in all investigated sensory attributes (aroma, taste, color, texture and overall acceptability)