الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
N ’1’ H 0 D U C ’1’ 0 N
Cereals an(l legumes o.re one of the food-stuffs that
usuu.ll y consumed by hunun beings and hnve been wc;ll knmvn
througl1 recorded l1istory.
Broad bean provides ct major pu.rt of the total legumes
consumed in Egypt. It could be eaten in the green pod stage
as raw legurttes or as dried seeds after cooking 1n the form
of stewed or caked items that locally named ”Medammis,
Taamiah, Bissara and Nabet Soup” are now well known by
a wide number of common populations of various levels o[
income.
On the otl1cr hand, that J.entils of different varieties
represents one of the most in•portant leguminous seeds tl1rough
the v,;orld a.r_·c judged by its high protein and mineral content.
Broad bean and lentil were cultivated in Egypt s1ncc
long time aqo and their areas in feddan and production
in ton arE· giver1 in Tables (l) ar1d {2)
Several Cl1angcs are rtoW well acce~ted to occur tl1rough
procl’<’SlllY of .legumes or thruuyh lhe stt=!ps ·Jf pruc(-:;so;ing;
i. c. germination, fermcntat:ion ancl t.hermal treatments.
!lowevC!r to cxt-.J’<1Ct ”mnxir1tum nutrients fur minilllum costs”.
Subsequently, a multicorrelations between the chemical
compo:::,i t.iun, c.u:tj_no ac:i (_~:_-,, fat-_ ty ucids Dnd quodra tic !ltd thuaotical
models were tried to investigate the following point~;: