الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
Rice is considered one of the most important crops in Egypt. It has a great effect on human food and also considered the back bone of international income. Rice germ (fresh and stored) is considered one of the secondary products of rice and contains high ratio in protein and fat about (17.70-23.90%) and (19.30-23.80%), respectively. Therefore, the main objectives of this study were to study the extraction of fat from rice germ (fresh and stored) by using nhexane at room temperature, defatted rice germ (fresh and stored) in this study was used for fortification of some bakery products such as bread and biscuit and biological experimental using fed animal rats for bread and biscuit followed by weight of body and blood analysis such as (blood glucose, GOT, GPT, Total Lipids, Triglycerides, Total cholesterol, HDL, LDL and vLDL) in serum every week. The obtained results recommended that the following : 1Using defatted fresh rice germ was better by using defatted stored rice germ. 2Using ratio of 10% defatted fresh rice germ flour bread was better than 5 and 15% treatments that give the results following: A. Higher of food value of proteins and amino acids (essential and nonessential), especially lysine. B. Depression rate of serum glucose and slightly increasing on body weight in rats. C. It is found that, there is slightly increased significant in serum total cholesterol, triglycerides, total lipids, HDL, LDL and vLDL in rats. D. Improvement of liver enzymatic functions in rats. 3Using ratio of 10% defatted fresh rice germ flour in biscuit was better than 5 and 15% treatments. These treatment took the same trend in bread made from 10% defatted fresh rice germ with high slightly in values of different blood analyses.