الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Stevia is herb with incredible sweetening power. Its ability to sweeten is rated between 70 to 400 times that of white sugar .Typically, it has a mild licorice-like taste and is completely natural in its biochemical profile. What makes stevia so intriguing is that unlike other natural sweetening agents, it is completely calorie-free, never initiates a rise in blood sugar, and does not provide “food” for microorganisms like bacteria and yeasts. The leaves of the stevia contain specific glycosides which produce a sweet taste but have no caloric value. Stevia leaves also contain protein, fibers, carbohydrates, phosphorus, calcium, potassium, sodium ,magnesium, rutin (flavonoid), iron, zinc, vitamin C and vitamin A . For anyone who suffers from diabetes, high blood pressure, obesity or chronic yeast infections, stevia is the ideal sweetener. It has all the benefits of artificial sweeteners and none of the drawbacks. Stevia can be added to a variety of foods to make them sweet without adding calories or impacting the pancreas or adrenal glands. The study was carried out using 5, 10, 15 stevia chocolate, 5, 10, 15 % normal chocolate and 5, 10, 15 % diet chocolate .* The study of Biological experiment was carried out as follows: Rats were divided into 11 groups, 5 rats in each group, and fed several diets for 28 days as follows : Group (1) : This group was fed on standard diet only as a negative control group (healthy rats) .Group (2) : This group was fed on standard diet only as a positive English summary- 177 - control group (rats with diabetes) .Group (3) : This group was fed on standard diet with replacement of 5 % stevia chocolate . Group (4) : this group was fed the standard diet with replacement of 1% stevia chocolate . Group (5) : this group was fed the standard diet with replacement of 15% stevia chocolate .Group (6) : this group was fed the standard diet with replacement of 5 %normal chocolate .Group (7) : this group was fed the standard diet with replacement of 10% normal chocolate .Group (8) : this group was fed the standard diet with replacement of 15% normal chocolate .Group (9) : this group was fed the standard diet with replacement of 5 %diet chocolate .Group (10) : this group was fed the standard diet with replacement of 10% diet chocolate .Group (11) : this group was fed the standard diet with replacement of 15% diet chocolate .After 4 weeks the effect of the different experimental diets onbody weight gain, food intake, food efficiency ratio, organs relative.