الفهرس 
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Abstract
Millets are important crops widely grown around the world as cereal crops or grains used for human food consumption and feeding animal (fodder) in most of the developing countries. Due, it is highly nutritive, energy and drought-resistant, resistance to pests and diseases. This study aims to evaluate the chemical composition of whole millet flour and millet flours compared with wheat flour and producing foods egyption balady bread also making (cupcake) suitable for diabetic patients. Chemical composition of whole millet flour, millet flour and wheat flour (72% extraction) respectively showed the content of moisture (14.33%), (14.02%) and (14.24%) , protein (16.05%, 15.21% and 13.50%) , fat (5.01%, 4.89 and 1.73%), ash (2.11%, 1.71% and 1.47%), fiber (2.53% , 0.64% and 0.85%), Carbohydrate (76.82%, 78.19% and 83.30%), respectively. The rheological characteristics measured by (Farinograph and Extensograph) showed that increasing millet level in dough led to adverse effect on most rheological characteristics. Physical properties of the produced balady bread illustrated that bread sample of 10% millet flour had insignificant reduction in specific volume compared with control sample. Bread samples of all studied treatments were sensory accepted; specifically the bread sample of 10% millet flour was not significantly different from the control sample. The results of the present study confirm the potential for substitution of wheat flour by millet flour (the best ratio is 10%) aiming to improve the nutritional value of balady bread in terms of protein, fat and some minerals as well as maintaining acceptable level of physical and sensorial attributes. Cupcake preparation from millet flour with different ratios cinnamom and cocoa to produce a low-calorie cake suitable for diabetics. The results illustreated that, the highest score of all studied sensory attributes recorded for sample (millet flour+5g cinnamon), followed by cake in sample five (millet flour + 15g cocoa). The biological evaluation revealed that the millet lowered blood glucose, the cholesterol and triglyceride levels. Hence, millet consumption can significantly improve the plasma lipid profiles in experimental rats and its adequate addition to the diet can drastically bring down the instances of hyperlipidemia. Thus, millet could provide protection against the onset of cardio-vascular disease. Thus improving overall health of the population.The histological studies of non- diabetic which were fed on basal diets, whole millet flour, millet flour and best sample bread characterized by mild histological changes while pronounced in group’s rats diabetic (hyperglycemic group). This study indicated that the millet is beneficial for diabetic’s patients and obesity.