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This study presents functional healthier bakery products, by increasing nutritional quality and appropriate quantities of bioactive compounds such as protein, minerals, dietary fiber, and amino acids. Chia seeds have good nutritional and pharmaceutical properties, thus, fortification with chia seeds in toast bread could be beneficial in improving the final product. This study was carried out to examine the effect of partial substitution of wheat flour (WF) with defatted chia seed flour (DCSF) at levels of 5, 10, 15 and 20%. The rheology characteristics of dough, proximate compositions, and physical characteristics of the toast bread. Partial substitution of WF with DCSF significantly (P≤0.05) increased water absorption, arrival time, dough developing time and stability of dough. Meanwhile, the softening degree was reduced in all blends containing DCSF. Also, elasticity and energy were increased by the addition of DCSF. Toast bread supplemented with DCSF reduced the quality in terms of specific loaf volume, while weight was increased. DCSF up to 20% could partially replace WF in toast bread as it increases its nutritional value in terms of fiber, amino acids content and minerals with only a small depreciation in the bread quality. Sensory characteristics showed that toast bread incorporation of DCSF up to 20% was acceptable and gave a significant difference (P≤0.

Young green barley powder is one the best functional food of providing nutrition and eliminating toxin from cells in human beings, however its functional ingredients have played an important role as health benefit. Young green barley powder and wheat flour (72% extraction) were analyzed for their proximate chemical composition, mineral elements and amino acids contents to evaluate their importance in human nutrition. The results showed that young green barley powder and wheat flour (72% extraction) contains appreciable amount of essential nutrients whereas the ether extract content, crude protein, ash, crude fiber and carbohydrates were 3.23%, 21.15%, 9.37%, 17.53% and 48.72% as well as 1.40, 11.69, 0.60, 0.65 and 85.66% (on dry weight basis), respectively. Also young green barley powder had high contains of macro mineral elements i.e. Ca, K, P, Mg and Na , high concentration of micro minerals' i.e. Fe and Zn, besides amino acids such as arginine, lysine, histidine, phenylalanine, leucine, valine, alanine, glycine, glutamic acid, serine, threonine and aspartic acid. Five levels of young green barley powder (2, 4, 6, 8 and 10%) were used to replace wheat flour (72%) in order to produce shamy bread. The obtained results showed that, as the level of substitution increase, all components increased except total carbohydrates. In addition, four levels of young green barley juice (10, 20, 30 and 40%) were used to replace cantaloupe juice. It can be concluded that consumption of young green barley in shamy bread or cantaloupe juice in different combinations could provide a reasonable daily recommended amount of essential nutrients for maintenance of healthy life and normal body functioning.

for mulberry leaves(on dry weight basis).also high concentration of macro minerals Ca were(1.2 and 3.6%), K (5.6 and 1.16 % ) and Na (2 and 0.79%) , high concentration of micro minerals' Fe were (0.255 and 0.260 %) and Zn (0.030 and 0.022 %) ,respectively . The dietary purslane oil consisted mainly of oleic acid, linoleic acid, plamitic acid, arahidic acid and capric. On the other hand fatty acids composition of white mulberry leaves consisted mainly of arahidic, plamitic, linoleic, and capric and oleic. High concentration of phenolic compounds and flavonoids were recorded. White mulberry leaves contain essential amino acids lysine and nonessential amino acids glutamic and aspartic. From this study, it could be concluded that consumption of purslane and white mulberry leaves in different quantities could provide a reasonable daily recommended amount of essential nutrients for maintenance of healthy life and normal body functions.

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