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Abstract
The Purpose of this study was aimed to evaluate the nutritional and biological values of different bread kinds distributed in local market of Minofiya, Gaza and Assiut. The different kinds of bread were chemically in vitro biological and nutritionally the fallowing points were performed, the chemical composition of different kinds of bread the minerals content of different kinds of bread, The essential amino acids and non essential amino acids and, part 2 in vitro estimation in the different tested bread (GDR and PS of protein and caloric, chemical score protein efficiency ratio biological value >Part 3 biological estimation parameters of rats fed one month (food intake, body gain, organ weight, blood picture, blood glucose and triglyceride, cholesterol profile, liver function, and kidney function The results of this study each type of the tested bread could be adequate sources of for the appreciated source of body building protein and amino acids, energy (Carbohydrate and lipids) and maintains (minerals) ingredient this study show several important recommendation Mastohe bread dry, Feno and Patwo raised the hemoglobin and RBcs it a good deal with anemia diseases. Fayish, patwo Assiut and Feno higher the WBcs confirned their good tolerance to immune system, feno and Mastohe dry lowered the serum glucose suggest to utilize in the hyperglycemic patients Balady, Shamsy and patwo decreased the triglycerides, Mastohe soft Balady and Shamy lowered LDL Cholesterol supposed to be a good deal with cardiovascular disease.