الفهرس 
REVIEW OF LITERATUREOnly 14 pages are availabe for public view
 |  | from | 136 |  |  |
| | | from | 136 | | |
Abstract
Wheat germ has relatively high content of protein, fat and minerals, moreover, it is a good source of vitamin B and E, wheat germ products are nutritionally important because of their high content of tocopherols, it is added to the diets of growing children in various ways. Wheat germ is used successfully in the development of designer foods (pan bread).
Six groups each consists of six male adult albino rats, Sprague Dawley Strain, mean weight was (121.7 + 5.16 g) were used. All the rat groups were fed the experimental diets for 4 weeks according to the following scheme:
1. Control fed basal diet.
2. Group 1 fed wheat germ instead of casein.
3. Group 2 fed wheat germ and lentil as a protein source.
4. Group 3 fed wheat germ and lupin seeds as a protein source.
5. Group 4 fed wheat germ and chickpea as a protein source.
6. Group 5 fed lentil, lupin seeds bitter and chickpea.