الفهرس 
MATERIALS AND METHODSOnly 14 pages are availabe for public view
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Abstract
As the Harankish fruits has a pleasant flavour, yellow colour and which are usually eaten fresh, therefore the present study was carried out to evaluate the fruits for chemical composition as well as the biological value. The Harankish fruit was Characterized by having high juice content (about 76.05) being Considered as a rich source of ascorbic acid (130.06mg/100g), oxalic acie (69.35mg/100g), total sugars (26.53%) and carotenoids (12.06mg/100g) on dry weigh basis. Meanwhile, husk and peel were characterized with high pectic Substances (11.09 and 19.25%) respectively. On the other hand, the husk contained carotenoids more than two folds compared th that in the peel. Protein cantent and ether extract were found in similar amounts in seeds (19.25 and 15.24%) respectively dry weight basis. The biological evaluation of Harankish fruit on the haemoglobin content, Cholesterol, uric acid. Creatinine levels and its effect of the liver and kidney functions Showed a good functional effect with the aforementioned treatments when eat in the amount of 10.8gm fresh/day. Besides, the results also Showed that feeding on 10.8gm fresh Harankish resulted in the improved recovery from liver and kidney and also increased the concentration of haemoglobin content, with decreasing the level of cholesterol in serum and liver.