الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
Food processing generally cerates by products and wastes materials In many cases the by–product are unusable and their accumulation and/or disposal leads to environmental problems. Utilization of the wastes products is therefore attractive, especially if they are transformed into a product with a high market value. Orange fruit by-products can be an important by-products in the processing fruit plants, which produce mainly manufactured juice and essential oils So, The present study was designed to investigate the possible utilization food processing by-products (orange peels, guava waste, pomegranate peels and tomato peels) as substrates for preparation of macaroni with different levels. To give macaroni with a high protein and fiber The obtained results could be summarized in the following:< Tomato peels contained 9.22, 0.45, 12.61, 10.15 and 67.57% protein, fat, fiber, ash and carbohydrate respectively, while in case of orange peels contained.