الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
•egypt the total yield of btCld grains does not s.alisfy
the needs of thecQunlry. The totai prod\lction of wheat grain
cover only lIbOllt SO-60~/oofthetOlall1eeds.
Barky is th most widely ad,\pled of the world’s cereals.
History indicates that barley has been cultivated IQl\gerthan any
other cerca~ grain and was used mostly for food. As the
advantages of using wheal for bread were discovered and as
wheal become more available it replaced barley as the preferred
grain Ior bread. Barley has the capacity to uppress hepatic
enzyme reductase acti ily and to decrease erum cholesterol due
to locotricl’IolS (Cbll\ldharyand Kandweber. ]990; Jkegami et
ai., 1996; Kablon and Chow, 1997; t ecker et ”,., 1998 and
Kahlotl et liT., 1999).
increased yield of rice and th corresponding increase in
It’s availability have also conlributed 10 bluley’s deelin as a Fe d
(Henery ll)ld Kettlewell 1996).
Soyproleln are considered to be nesrly comparable to
animal proleins in their nutritive value except for a relative
dcficicllcyin some amino acids (Kappo!’ llnd . upta, 1977). In
addition so)’be~ns have high quality protein, which means that
the amino acid content is good fOTmeeting the essential ammo
acid requiTel1~cnls of animals. The limiting amino acid in
soyptolein is methionine, or more generally the su!f1.1r-conlaintng
amino acids. Hence, soyprotein i cOIuplementary to cereal
protein in whlc1rl Iysil e enerally is the limiting amino acid.