level of significance there wa? a significant difference in the PER values of bread made with 15 and 20% lentil flour. Incorporating broad bean flour into bread at a 20% level had a significant effect on the NPR at 1 and 5 % level of significance. At 1 "/,level of significance the only significant increase in NPR was noticed using the 20% level of lentil flour.Food, and its inadequate intake and utilizable proteins, stand today as the most vital problem, especially in developing countries. Egypt is one of the developing countries where protein malnutrition remains the major problem of nutrition, and in which cereals make a greater contribution than any other food group to both energy and protein content, and cereals supply about 64-75 % of total protein consumed. Satisfactory protein concentration may be achieved by supplementing the cereal grains with animal products or with other vegetable sources of protein. Legumes are a good source of vegetable protein. Leguminous seeds such as broad beans, lentils, lupines, peas, fenugreek, . , . etc. have a high protein content. Thus, they are of good supplementary value to cereal grains in raising their protein quality by corresponding blending of both. This fact underlies the incorporation of legumes in cereal products, such as bread, to make a loaf of higher nutritive value.The aim of the present paper is to study (a) acceptability of Egyptian bread made from wheat flour supplemented with different percentages of either broad bean flour or lentils flour and (b) the protein quality and the nutritive value ofdifferent types of bread.

Five protein sources, namely, sunflower seed protein concentrate, soy protein concentrate, lupine flour, rice bran flour, and fish protein concentrate, were used to enrich wheat bread. The protein sources were added at 5% and 10% levels. Chemical analysis of the enriched bread revealed increase in the protein content by values ranging from 16 to 62%. Sensoric evaluation included: aroma, crumb colour, crust colour, texture, flavour, and overall acceptability. The mean scores for these characteristics show that the protein sources are favourable supplements especially at 5% level.

The protein quality of 4 Egyptian pastries made from different combinations of flour and fish protein concentrate (0%, 4% and 6%) was measured by rat growth study. Weight gain, feed consumption and PER were determined. Weight gain of rats fed cottage cheese crescents was higher than that fed date bars followed by that fed brouche, then rats fed salty sticks. Feed consumed by rats fed with the corresponding commercial pastries was low except in date bars group. Commercial pastries led to low weight gain and low PER values. Supplementing wheat flour with 6% fish protein concentrate gave the highest weight gain and the highest PER values.

A survey on the chemical constituents (protein, fat, carbohydrates, ash, fibre, calcium, phosphorus, iron) of 4 seeds and their cakes was done. These seeds are safflower seed (Currhamus tinciorius wricc), Gi;tr I ) . sunflower seeds (Heliunthus unnuus irurieiy Gizu l ) , linseeds (Linuni usitutissirnurn curiet.y Gizu 4 ) and imported rape seeds (Brussicu nupus Erqht). Caloric value of these seeds and seed cakes was calculated, PER, NPR and NPU were determined. N o great variation was found with respect to the moisture content. The 4 seeds are rich in protein and fat. The ash content varies from (5. I I 0.13) ": , . The tiber content was low in both samower and sunflower seeds and higher in both linseeds and rape seeds. 'The caloric values of the different seeds were very close. The seeds were found to be rich in phosphorus and low in calcium and contain considerable amounts of iron. The average PER values were l .51, l .61. 1.59, 1.84 and 2.50 for safflower seed cake, sunflower seed cake, linseed cake, rape seed cake and casein diet respectively. The average NPR was 3.1 I , 2.84. 2.84, 3.05 and 3.53 for safflower seed cake. sunflower seed cake, linseed cake, rape seed cake and casein respectively. The NPU values of the seed meals were 48.5,49.3. 47.4 and 93.6 compared with 67.8 for casein. Using the different criteria (PER, NPR and NPU), it was clear that the protein quality of sunflower seed is very close to that of the linseed. Comparing the protein quality of safllower seed with those of both sunflower and linseed, NPU was in the same range, while PER was somewhat lower and NPR was higher than those of safflower and sunflower seed.