الفهرس 
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Abstract
The present study was aimed to examine and utilize the cortices of fruits (pomegranate (PGPP), banana (BPP) and prickly pear PPPP). And study the effects of supplementation of bread and crackers fruit by-products (pomegranate (PGPP), banana (BPP) and prickly pear (PPPP) .The antioxidant activity (AA) of the cortices of fruits was ranged 74.96 - 89.16%. PGPP recorded the highest content of (AA) followed by mixture of them, BPP and PPPP. The results shows that PGPP, BPP and PPPP contain moisture range 8.95-10.76% , protein ranged 2.76- 3.64%, crude fiber ranged 9.11-28.43%, crude fat 1.49-2.11%,ash ranged 2.88 – 3.42% and carbohydrate ranged 53.45 - 73.87%. PGPP recorded high content of moisture and BPP recorded high score of protein, crude fat, crude fiber and ash while PPPP recorded high content of carbohydrate. The total dietary fiber content for all fruit by-products (PGPP, BPP and PPPP) ranged 26.06 – 34.76 g.100g-1 total carotenoids were ranged 146.25 – 219.11g-1 and total phenolics was ranged 516 – 1267 GAE.100 g-1 . The BPP recorded the higher WHC value compare with other followed by Mixture , PGPP and PPPP 9.51 , 8.12, 7.89 and 6.01 respectively. Sensory properties showed that the bread supplemented with BPP at 2.5 and 5% shown least liked by the panelists but the bread supplemented with PPPP shown highest score . The result showed that crackers which supplemented with 5% pomegranate pear peel were the lowest acceptable of the rest of the samples. Crackers which replacement of 5% of prickly pear peel powder had higher rating scores than the other for sensory properties in colouor, Textureure, odor, and Overall acceptability. Data from this study showed that fruit by-products (PGPP-BPP-PPPP) are just a good source of potential bioactive compounds and antioxidants. to uses in nutritional and curative applications.