الفهرس 
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Abstract
The aim of this study was a trial to improve the nutritive value of supplementary food for children in the stage of 3-6 years by possibility of processing mixtures of biscuits children replace of wheat flour 72% extraction with different levels of soaked and sprout legumes namely, lentils and chickpeas with or without soy bean flour. Determination gross chemical composition of raw material, different biscuits formulae, total bacterial count and quantities of processed biscuits formulae covered the daily requirements for children 3 to 6 years.
from obtained results it can be concluded that:
Both of soaked and sprouted legumes flour were high in protein content which ranged from 16.08±0.01 to 29.68±0.10%.Soy bean and both of soaked and sprouts chickpeas and lentil flour were rich in different food fiber fraction. Bacterial count revealed that all soaked and sprouted legumes flour with in level limit permitted by the international microbial standard less 106 cfu/g. Processed biscuits formulae prepared from soaked and sprouted legumes flour namely, chickpeas and lentil with or without soy bean flour were higher in protein and mineral content in compare with control sample. Percentage of essential amino acids in soaked and sprouted processed biscuits formulae were higher in compare with control sample. Quantities of processed biscuits formulae which covered the daily requirements for children 3 to 6 years and compared with RDA (1989) was lower than from control biscuit sample.