الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Chemical analysis of Moringa olifera leaves, powder used in this study showed higher values for protein, and calcium, contents than green tea leaves, On the other hand ,green tea leaves contain more total fiber, and Fe contents than Moringa leaves. so the addition of Moringa extract at applied concentration (0.9% ) in yoghurt affect significantly on the calcium content of produced yoghurt, Green tea extract addition affect significantly on the magnesium content at applied concentration (1% ) and both of them increase iron content significantly in bio yoghurt