الفهرس 
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Abstract
The results led to the following conclusions:
1- Defatted soy flour had higher protein and ash content and a lower carbohydrate content than corn or rice flours.
2- Sausages containing no extenders contained the highest percentages of moisture and fat, and the lowest percentages of ash and carbohydrates.
3- The addition of extenders effected changes in the chemical composition of sausages: added defatted soy flour increased the protein content of sausages, added rice or corn flours increased carbohydrate content.
4- While small amounts of residual nitrite (60-80 ppm) were detected in sausage, the percentage of sodium chloride ranged from 2.82 to 2.97 g/100 g sample.
5- From qualitative and quantitative determination of amino acid content of sausage, 18 amino acids including all the essential amino acids, were detected. All the sausage samples contained the essential amino acids, however, some were present in small amounts, e.g., valine, threonine, methionine and cystine.