Phytochemicals were recommended to reduce coronary heart-related diseases and diabetes incidence. In consequence, the development of foods with high phytochemicals content should be desirable. The aim of the present work was to investigate the possibility of using pomegranate seed residues (PSR) and guava seeds (GS) as a source of phytochemicals. The data revealed that PSR and GS contain high amount of phytochemicals (α-tocopherols, polyphenols, carotenoids and flavonoids). PSR contained significantly higher amounts of α-tocopherols, polyphenols and flavonoids
(1.839,412.60 and 91.41mg/ 100g DM, respectively) compared with ( 1.370, 100.59 and 56.23 mg/ 100g DM, respectively) for GS. On the other hand, GS contained significantly higher amounts of total carotenoids (223.12 mg/ 100g DM) than PSR(107.08 mg/100g DM). Furthermore the results indicated that GS contained significantly higher amounts of trypsin inhibitors ,haemagglutinin
activity, phytic acid and oxalate (43.77 TIU/mg DM, 406.88unit/100gDM, 70.35mg/100g DM and 6.93mg/100gmDM,respectively) as compared with PSR (21.18, 286.66,13.09 and 1.87,respectively).
The data also indicated that PSR and GS are considered good sources of crude fibers (59.18 and 65.22%, respectively). Furthermore, both seeds contain high amounts of crude oil and omega fatty acids. Linolenic acid was the major unsaturated fatty acid in (PSR) oil (63.84%), while linoleic acid was the most predominant unsaturated fatty acids in (GS) oil (71.63%). The PSR and GS were utilized in formulating novel functional biscuits. Sensory evaluation showed that panelists judged the enriched biscuits as acceptable.