This work was planned to study the following point: (1) Evaluation of the chemical composition, mineral contents, physico-chemical characteristics and fatty acids profile of crude oil, amino acid pattern and protein quality of date, guava, and prickly pear seeds and peels. (2)The possibility of incorporating date and/or guava seeds powders with rice grits and semolina flour to produce high fiber extrudates and macaroni. Functional properties, chemical composition, and sensory characteristics of these products were evaluated. The extrudates with 8% of date or guava seeds and...