الفهرس 
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Abstract
The aim of this study is to prepare homemade bakery products fortified with natural sources of iron and calcium then evaluate the chemical composition and minerals (iron and calcium) content, likewise, the physical and sensory properties of biscuits fortified with 10% (beetroot, carrot, doum, lentil, carob) powders; bread fortified with 10% (flax seeds, chia seeds, wheat germ) and 5% moringa powder and cakes fortified with 20% (dates, raisin, fig, apricot) pureeas a natural source of iron and calcium. The results showed that, protein values in all samples fortified (biscuits, bread and cakes)were recorded a statisticallysignificant difference at (p < 0.05) compared with the control samplesfor both of them. While the statistical analysis showed that the values of crude fat on dry weight basis (D.W) were recorded a statistically highly significant difference at (p < 0.01)in all studied modified product. On the other hand, there were a statistically highly significant difference at (p < 0.01) in total carbohydrates and fiber between all treatment samples (biscuits and cakes) in respect to control. While there was a statistically significant difference at (p < 0.05) in total carbohydrates and fiber between bread samples compared with control sample. Also, there was a statistically significant difference at (p < 0.05) in ash values between all fortified samples (biscuits and cakes). While there were a statistically highly significant difference at (p < 0.01) in ash between all homemade and control bread product. There was a statistically highly significant at (p < 0.01) in caloric values between all homemade and control product (bread and cakes) and there was no significant difference in caloric values between homemade and control biscuits samples. Iron and calcium content of (beetroot, carrot, doum, lentil, carob) powdersfortified biscuits and (flax seeds, chia seeds, wheat germ and moringa powder) fortified bread were recorded a statistically highly significant differencesat (p < 0.01). While, iron and calcium content of (dates, raisin, fig, apricot) puree fortified cakes were recorded a statistically significantat (p < 0.05). The highest value of iron content of biscuits, bread and cakes fortified with (10% doum powder, 10% flax seeds and 20% date puree); respectively. And the highest value of calcium content of biscuits, bread and cakes fortified with (10% lentil powder, 10% chia seeds and 20% raisin puree). The statistical analysis of sensory evaluation revealed that there were a statistically significant difference at (p < 0.05) in overall acceptability in all samples of biscuits While,there were a statistically highly significant difference at (p < 0.01) in overall acceptability in all samples for bread and cakes.. Likewise, (biscuits, bread and cakes) made by fortification with (10% doum powder, 10% wheat germ and 20% apricot puree); respectively were recorded the highest overall acceptability. So the use of (doum powder, wheat germ and apricot puree) in bakery products can be recommended as functional food and enrichment of diets for better utilization of iron and calcium.
Key words:natural sources, chemical composition, minerals content, sensory evaluation,biscuits, bread, cakes.