الفهرس 
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Abstract
This study was conducted to investigate the possibility of using defatted sesame flour to produce various products of human consumption, which are a very rich source of high biological value proteins, minerals, and phytochemical compounds. Therefore, the chemical composition, mineral content, and phytochemical compounds were evaluated. This study was also conducted to determine the effect of adding defatted sesame flour on the properties of cakes and biscuits made from partially substituted wheat flour with different levels of defatted sesame flour in terms of chemical composition, mineral content, phytochemical properties, physical properties, and sensory evaluation of these products. The obtained results revealed that: Firstly: the chemical composition, mineral content and phytochemical compounds of wheat flour extraction 72%:and defatted sesame flour Wheat flour contained a high percentage of carbohydrates and moisture with percentages of 86.64% and 11.10%, respectively. While defatted sesame flour contained the highest percentage of protein, fat, crude fiber, and ash with percentages of 33.90%, 15.33%, 7.05%, and 6.41%, respectively. Sesame flour, with its fat removed, contains high levels of magnesium, calcium, phosphorus, potassium, and iron at 10.085, 3.168, 0.970, 15.388, and 1.388 respectively. In comparison, wheat flour contains these elements at 0.150, 1.320, 0.182, 0.970 and 4. 531.Sesame flour also contains high levels of total phenolic compounds, total flavonoids, and antioxidants at 442.0, 16.20 and 45.00 respectively. Results from the farinograph showed that water amount decreased with increasing amounts of sesame flour added without fat removal; the control sample had a water content of 60%, while samples with added sesame flour had water contents of 53.5% and 55% for additions of 20% and 30%, respectively. Therefore, dough development remained stable with increasing amounts of sesame flour added compared to the control sample; however, dough stability decreased slightly with higher levels of addition. Results from the Extensograph showed that resistance and elasticity decreased while the Approximate number remained stable at lower levels of addition but decreased compared to the control sample with higher levels of addition. Secondly, the properties of biscuits made from wheat flour partially substituted with different levels of fat-free sesame flour were examined. Results showed that amount of moisture and carbohydrates decreased with increasing amounts of added sesame flour; values for the control sample were measured at 10.09 and 80.52 respectively. These values decreased in samples containing 30% defatted sesame flour to reach 8.80, while protein, fat, and crude fiber gradually increased with increasing levels of defatted sesame flour. The protein content in biscuits made with 30% defatted sesame flour was about four times higher than that of the control sample. It is noted from the results that all minerals increased their content by increasing the percentage of addition of defatted sesame flour, and the highest minerals in the values were potassium and magnesium, where their value in the sample Control 2 was 4.63 and 1.840 mg / g, respectively, which increased to 6.862 and 3.940 respectively in the samples containing 30% of defatted sesame flour. The control sample contained the lowest percentage of phytochemical compounds compared to the samples containing different percentages of defatted sesame flour, except for the percentage of flavonoids, which was higher in a small amount than other substances, while the total content of phenol and total antioxidants increased with increasing levels of defatted sesame flour. The results obtained from the sensory evaluation showed that with an increase in the levels of defatted sesame flour, the degrees of sensory qualities decrease. It was found that the highest value for sensory evaluation was in the biscuit sample containing 20% of s defatted sesame flour. Thirdly, the properties of cupcake made from wheat flour partially substituted with different levels of fat-free sesame flour: The percentage of protein, etheric extract, ash, and crude fiber increased by increasing the addition ratios of defatted sesame flour where the values in the standard sample (control) were 7,9,30,240.92% The highest values were in the samples containing 30% of defatted sesame flour, where 3.56 increased to 14.21, 34, 54, 2, 40, 4.90 respectively. On contrast, the values of both carbohydrates and moisture content decreased with increasing the percentages of addition of defatted sesame flour, where the values in the sample were 48,50,8,88, and the lowest decrease of these values was in the samples containing 30% of defatted sesame flour. All minerals increased by increasing the percentages of addition of defatted sesame flour, the highest of which was phosphorus and potassium. And calcium, where its value in the control sample was 1711,371,481,677, 633,169 mg / 100 g, and the highest height of these minerals was in the samples containing 30% of defatted sesame flour, where the values rose to 1770,0,935,702,650,211 respectively. It was noted that all phytochemical compounds increased by increasing the incidence rates of skimmed sesame flour for both phenols, flavonoids, and total antioxidants, where the two peaks of the sample were control 385,211, 505,952, 62,176 increased to 594,787, 733,118, 90,156. The highest value was in the samples containing 30% of defatted sesame flour, and the sensory evaluation values increased somewhat by increasing the addition percentages of defatted sesame flour. The sample containing 30% of defatted sesame flour was like the control sample in terms of taste and smell. Although there were some differences between the samples regarding size, relative size, and relative weight, the other physical characteristics did.