الفهرس 
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Abstract
This investigation was designed to determine whether or not it was passible to improve the quality are of the most popular and cheapest sources of protein ( foul nedamis ) in Egypt by the addition of different proprtions of lenti is and rice. The result were obtained could be summarized as follow :-
The optimum initial weight of dry beans ( processed in size 2IIX 408 oans ) was 70 g because a remarkable decrease in the ability of stewing was found by increasing the intial weight of seeds.
2- the steeped horse bean seeds was more suitable for stewing ( beking) in a shorter tine than the other unstopped. However , that best period of steeping was 6 hours.
3- adding 0.5% oitric acid in steeping water improved the color of final product ( foul nedanis ).
4- two hours baking of the steeped beans showed the best organoleptic properties.
5- the protein content of different nirtures increase by increasing the lentils percent. While the increasing of rice percent increased the content of the stareh
6- after thermal treatment without previous steeping the protein content was decreased with about 20% in different nixturxs, while the starch content decreased with about 50%. After 6 hours steeping followed by thermal treatment of different nixtures , the protein and stareh slightly decreased than the unsteeped mixtures.