الفهرس 
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Abstract
The work presented in this investigation is divided into 3 parts with special emphasis on soybean and faba bean. The first part deals with the study of the distribution of total vicine content and trypsin inhibor activity in seven kinds of legume seeds and four fresh green pods. The second part studies the effect of some technological processing treatments using soybean and faba bean mature seeds on trypsin inhibitor activity and total vicine content. These processes include soaking in tap water for different times at room temperature, soaking at different PH value, and preparation of nabet and foul medammis the third part is carried out on fresh green pods of kidney beans and faba beans to study the effect of blanching time in boiling water or by steaming under atmospheric pressure on trypsin inhibitor activity and total vicine content. Trypsin inhibitor activity is also evaluated in kidney bean and cow pea seeds as affected by blanching in boiling water, or soaking in water at room temperature as a pretreatment before blanching.