الفهرس 
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Abstract
Therefor, this investigation was aimed to study the following: 1- Chemical composition and amino acid pattern of corn steep liquor, corn germ, corn gluten, wheat germ, rice germ and cottonseed flour. 2- Separation of high protein precipitates, from the corn steep liquor by using calcium chloride and isoelectric point and analysis of its composition. 3- solubility characteristics of cottonseed proteins and precipitate of highest protein content from corn steep liquor . 4- Uti;ization of aforementioned by-products in the perparation of baby food maxtures and in the improvement of bread. 5- determination of nutritive value of prepared baby food mixtures.