الفهرس 
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Abstract
Mixtures with high fiber content are a good source to produce low calorie food suitable to diabetic and obesity person. This study was designed to produce special pan bread and biscuits supplemented with plant nutritional were bran, faba bean husk, dried sweet pea hulls, and brown rice flour. Studies were carried out to evaluated chemical composition of raw materials and different used mixtures, organoleptic, biological and histological effects of the produced bread and biscuits compared with control (100% patent wheat flour). Chemical results of raw materials showed that there were difference values in protein, carbohydrates and fiber. On the other hand, the results of chemical composition showed that bread and salted biscuits supplemented by 10% bran, or faba bean husk, or dried sweet pea hulls, or brown rice flour had the highest values of fiber content compared with control while, they had the lowest value of energy values. Moreover, The results of biological evaluation indicated that, total cholesterol, triglycerides, LDL- cholesterol and total lipid were significantly decreased in rats groups fed on bread or salted biscuits made from wheat flour mixed with different additives compared with control. ALT, AST, uric acid, creatinine and serum glucose significantly decreased compared with pre-positive control. Histological experiments showed changes in liver, kidneys, heart and brain tissues of rats fed on pan bread or biscuits compared with the rats fed on control bread or control salted biscuits (100% wheat flour). So it could be recommended to incorporate the investigated nutritional sources in bakery products to produce products with high fiber content having good biological effect especially for obesity and diabetic patients.