الفهرس 
REVIEW OF LITERATUREOnly 14 pages are availabe for public view
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Abstract
The objective of this study is to introduce a practical approach to raise the nutritive value of such popular commodities by enriching them with some limiting essential amino acids or by supplementing by some rich-protein sources such as legumes to make them nutritionally more balanced. Some locally produced cereals and legumes are chosen for the fortification approach. The rich protein sources used are soybean, chick pea beans, protein concentrate, and maize (opaque-2), in addition to fenugreek and yeasts. Synthetic amino acids such as lysine, tryptophan and methionine are also used for enriching cereal and legumes. Chemical and biological evaluation of the different common diets and their ingredient are carried out. Results obtained and discussion are elucidated.