With the increase in urbanization and change in life style, there is a demand for convenience as well as nutritious food products, available within a short time. Hence, this investigation aimed to examine on various aspects of healthy multigrain whole meal to produce unleavened flat bread with new formulations with reference to economy and future scope. Multigrain unleavened flat bread was produced from whole meal barley or whole meal oat (40-60 %) with four different concentrations of corn (5-20%); sorghum (5-15%); rice flour (10 %) and wheat flour (20 %). Chemical composition, minerals, microbial load, texture and consumer acceptability were determined. There were significant differences between protein, crude fiber, ether extract, ash and the total carbohydrates contents of all produced bread blends as well as the control sample. All prepared bread had acceptable score values of taste, chewing ability, texture, aroma and color which were non-significantly different compared with the control bread. Minerals content increased by increasing oat and barley concentrations. Texture profile parameters (hardness, springiness, chewiness & cohesiveness) increased by increasing the percentage of composite multigrain flours in the blends. All blends of oat and barley recorded the lowest values for total and yeast count (TBC and Y.C) during storage. Hence, high substitutions could considerably reduce the cost of raw materials and could nutritionally improve products with cereal blends.

Present study was assessed physical characteristics, sensory evaluation, proximate composition, mineral content and quality parameters such as (texture, amino acid and protein quality (PQ) as biological value (BV%), essential amino acid index (EAAI%), and nutritional index (NI%)) of functional biscuit produced from replacement 30% of wheat flour by selenium sprouts for some cultivars of broad bean. The highest spread ratio was recorded in biscuit Se-sprout in Giza-843 substituted which treated with plant and animal compost. All biscuits from three cultivars had significantly compared with wheat control in overall acceptability. The highest values for protein, ash, and crude fiber were recorded in the biscuit of Sakha-1 treated with plant compost. Mineral content Ca, K, Fe, Zn and Se was higher in biscuit, prepared with Sakha-1 fertilized plant compost, while biscuit, prepared with control for Giza-843 was the highest value of Mg and Mn. The highest value of hardness was recorded in biscuit from Se-sprouts Giza-843 cultivar control. The highest values of EAA were recorded in improved biscuit with sprouts from Sakha-1 cultivar under two composts compared to wheat biscuit. The highest values for biological value) BV% ( , essential amino acid index) EAAI% ( and nutritional index) NI% ( were recorded in biscuit of Sakha-1 under two composts. Concluded that suitability production functional Se-sprouts biscuit with highly EAA and PQ.