Background: The species of the Bunium kinds are aromatic plants with medicinal properties. especially the earth nut. which the fruits are used as aroma.and the leaves and roots consumed as vegetables (Taufel et al. 1993). The present study was conducted in order to valorize its roots by studying the physicochemical and rheological properties of its flour. Methods: The study focuses on tuber nuts from different regions Khenchela. Mostaganem. Relizane.and Tissemsilet (Algeria).and the earth nut roots harvested the months of February (Y-1 2018 and Y 2019). Those latter were initially reduced into smaller particles. followed by milling into flour using a laboratory mill and sieving through a 250-300 ì aperture screen. The flour samples were packed in resealable polyethylene bags. Mix flour is prepared from wheat flour containing varying proportions of BN flour (1. 2. 5. 10. 15. 20. and 50%). Result: The results made it possible to conclude that this gluten-free flour (BF) contains about 7% of proteins; lipid and ash contents are 3.34% and 3.96% respectively. On the sensory level. the color parameters (L *, a *, b *) conclude that there is a significant region effect and the harvest period on the color of the flour. The results reveal that all earth-nut flour (EN) differ significantly (P£0.05) in all the chemical properties investigated. The presence of BF improves P when going from 5 to 50% substitution. improves fat rates. However. it has a negative influence on the W energy. the swelling and the P/L ratio of the dough. This study would suggest that earth-nut flour could be suitably incorporated in wheat flour up to 5%, but at higher doses with gluten-free flours. Mean levels of the metals in samples ranged from 62.91 to 80.08 mg/kg with those of Cu and 0.01 mg/kg with those of Pb, Hg.