The aim of this study was to investigate the use of corn distillers dried grains with solubles (DDGS) (27.11% CP) and Foots (20.84% CP) as corn processing by-products in monosex Nile tilapia, Oreochromis niloticus diets to replace yellow corn as an energy source and its effect on growth performance, nutrients utilization, whole body proximate composition, nutrients digestibility and economic efficiency. Three hundreds and seventy five fingerlings of Nile tilapia (10± 0.05 g) were randomly distributed into 15 circular plastic tanks (1000 L), representing 5 treatments. Isonitrogenous (25 to 25.84%) and isocaloric (4174.79 to 4364.65 Kcal GE/kg) experimental diets were prepared with substitution levels of DDGS 0% (T1), 20% (T2) and 40% (T3) and Foots 20% (T4) and 40% (T5). The experimental period lasted for 18 week. Results showed that both of DDGS and Foots have higher in all measured amino acids content than those in yellow corn except cysteine. Moreover, DDGS and Foots have higher content of linoleic, oleic, stearic and palmitic acids than those in yellow corn. Also DDGS and Foots covered the nutrient requirements of the essential fatty acid linoleic (18:2 ω 6) for Nile tilapia. Feed intake was significantly decreased as corn partially replaced by Foots more than the DDGS. Apparent digestibility coefficient of CP, EE, NFE and energy recorded the highest values for the T4 (75.76, 89.86%, 57.48 and 68.71%), respectively, followed by T3 with significant differences. The increasing in substitution levels of yellow corn by DDGS did not significantly (P˃0.05) had an effect on Nile tilapia performances. However weight gain and specific growth rate SGR were gradually decreased with increasing the substitution levels of Foots. The CP content of Nile tilapia carcass was significantly increased with increasing the substitution levels of DDGS (T3) and Foots (T5). Feed conversion ratio (FCR) of the fish fed diets T4 (20% Foots) was the best followed by T5 (40% Foots). The cheaper feed cost gain was obtained from T5(40% Foots) followed by T4(20% Foots).

Chemical composition, minerals content, amino acids, fiber fractions, fatty acids profile, total phenols, total flavonoids and antioxidant activity were determined in wheat flour (WF) 72%, moringa leaves powder (MLP), defatted moringa seeds powder (DMSP) and moringa seeds (MS). Pasting profile and rheological properties of blends supplemented with MLP at levels of 3, 6, 9 and 12% or DMSP at levels of 5, 10, 15 and 20% were also studied. The highest moisture and carbohydrate contents were found in WF (12.60 and 85.05%), respectively. MLP had higher ash and fiber contents (8.87 and 7.91%), respectively, while, protein and fat contents were higher in DMSP and in MS. Mineral content (Ca, K, Mg, P, Na and Fe) in MLP was the highest, while DMSP was higher in Zn content than that of other samples. Fiber fractions of WF were lower than that of both MLP and DMSP. Total essential amino acids of DMSP was higher (19.25%) than that of MLP and WF (12.45 and 4.16%), respectively. Oleic acid was the predominant fatty acid (66.85%) in moringa seeds oil. MLP had the highest value of total phenolic, total flavonoid and antioxidant activity (11.97, 8.02 and 15.87 mg/g), respectively. Color measurements showed that all of MLP, DMSP and WF blends decreased in L*, a*,however, they increased in b*, saturation, hue and ∆E values.    Supplementation with MLP and DMSP at all levels decreased the peak viscosity, trough, breakdown, final and setback viscosities. While, it increased water absorption, dough development time, mixing tolerance index and dough weakening. On contrary, arrival time and dough stability were decreased. Also, MLP and DMSP decreased the extensibility, resistance to extension, maximum resistance to extension energy of dough and the proportional number.