الفهرس 
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Abstract
1)effect of prolonged storage for one year under laboratory conditions onphysical properties ,chemical composition and amino acids content of chick pea,common bean, pea ,broad bean and soy bean seeds cultivated in El-minia region has been studied.
2)several soaking and autoclaving treatments were made to obtaine the optimum production conditions of the precooked dehydrated grits from the above mentioned legume seeds
3)physical properties ,chemical composition and amino acids content of the precooked dehydrated legume grits were carried out.
4)A comparative study on the in-vitro digestibility rate of proteins in some legume treatments,with pepsin followed by trypsin ,has been done.