الفهرس 
History of PlantOnly 14 pages are availabe for public view
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Abstract
This Work was performed to through some light on the chemical and physical properties of milk thistle seed and how utilize it in some food products. Consequently, wild milk thistle seeds were obtained from Abees bay, Alexandria, Egypt. The collected seeds were handly cleaned and washed then dried and subjected to physical and chemical analysis for the seed and its extracted oil. The milk thistle seed flour was prepared by defatted the seed meal with petroleum ether then some phytochemicalcharacteristic were analyzed. Also, the nitrogenous component and amino acid composition of seed flour were determined . Milk thistle seed flour was used as a substituted material for wheat flour at different levels (2.5 and 5%) to make balady bread as well it used to prepare vegetable soup at different levels (5 and 1 0%) as a food ingredient in order to increase protein and fiber contents of the final products. The obtained results could be summarized in bthe following pointsr.