الفهرس 
Introduction
Chemical composition of some vegetablesOnly 14 pages are availabe for public view
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Abstract
Ready meals are the most common among people all over the world. Recently producing these meals is varied whether they are of the general shape, the quantity, the kind of nutrients entering in its production and the method of preservation. So, the demand for these meals nowadays is very great. This research was designed to prepare ready meals in the form of canned foods in which a big number of society such as the working woman, students, young men and workers who are living for of their families. Thus, these meals can be used easily as they don’t need preparing before eating. These meals have been prepared from different ingredients as follows: Sources of animal protein like: beef and chickens breast and some products such as sausages.- Sources of plant protein like legumes (dry bean, chickpeas, peas and green bean). Some vegetables like okra, potatoes, and carrots to increase the content of these meals from minerals and vitamins. Raw materials were analysed for chemical composition while canned ready meals were studied for chemical composition and their content of minerals, vitamins, essential amino acids and ability to cover their recommended dietary allowances for the different age stages. Sensory evaluation of canned ready meals was also studied. Finally, reviewing the obtained results concerning, chemical composition, ability of proposed ready meals to cover the needs of people at different age stages from minerals, vitamins and essential amino acids taking also in consideration results of sensory evaluation of meals it could be concluded that meal No. (1) (beef +dry bean), meal No. (2) (sausage +faba bean) and meal No. (7) (beef + peas + carrots) were the best while meal No. (4) (beef +okra) and meal No. (6) (beef + green bean) registered the lowest general acceptability.