الفهرس 
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Abstract
The main objectives of this study were to investigate the chemical, minerals and composition of oat and okra flours and to evaluate their nutritional protein value. Furthermore, to evaluate the effect of oat flour, okra flour and okra extract on body weight and some blood parameters such as triglycerides concentration, the lipoprotein profile, liver functions and kidney functions of rats by feeding on high fat diets, partially substituted with them. The obtained results revealed that: 1. Oat flour contains 13.86% protein, 6.97% ether extract, 3.39% crude fiber, 3.25% ash and 72.53 available carbohydrates. Okra fruits flour contains 19.06% protein, 2.91% ether extract, 12.91% crude fiber, 9.06% ash and 56.06 available carbohydrates. 2. Okra and oat are considered a rich source of minerals. Magnesium and sodium were the predominant elements of oat flour (2530 and 694.5 mg/100g, respectively), followed by calcium, potassium and phosphorus (193.5, 82 and 69.6 mg/100g, respectively). Iron and zinc were found in lowest quantities of minerals (21 and 14.5 mg/100g for oat flour) compared to other elements. As for okra flour, potassium and magnesium were the predominant elements (4580.8 and 2896.9 mg/100g, respectively), followed by phosphorus, sodium and calcium (1922.5, 1076.5 and 913.5 mg/100g, respectively). Zinc and iron were found in the lowest quantities of minerals (24 and 23.3 mg/100g okra flour).3. Total phenolic and flavonoid compounds of okra fruits flour were markedly higher than those of oat flour. 4. Methanol (at different concentrates) was more effective in extraction of phenolic and flavonoid compounds from oat and okra flour than water. 5. Methanol at 70% was the best solvent for extraction of phenolic and flavonoid compounds from oat and okra flour comparing with other concentrates (99 and 50%). 6. The amount of total phenolic and flavonoid compounds extracted from either oat or okra flour increased gradually with increasing the extraction time up to 8 hrs. 7. Maximum amounts of phenolic compounds extracted from oat flour and okra fruits flour were 96 and 155 mg GAE/100 g, respectively. Maximum amounts of flavonoids extracted from oat flour and okra fruits flour were 5.8 and 42.3 mg QE/100 g, respectively. 8. Oat protein is richer in essential amino acids (41.79%) than that of okra protein (39.3%), and they met human requirements for all the essential amino acids. Protein from oat flour and okra flour contains all essential amino acids in favorable amounts. 9. Major essential amino acid in oat is leucine (7.18%) followed by phenylalanine (5.61%), valine (5.31%) then tyrosine (4.52%). On the other hand, methionine and histidine are the minor essential amino acids in oat protein which amounted 1.96 and 2.36% respectively. 10. For okra protein, aromatic amino acids are the major essential amino acids which amounted 7.99% followed by leucine (6.75%) followed by valine 5.75% then lysine (4.61%. The high content of lysine in oat and okra (3.93%, 4.61%, respectively) makes them important to fortify the cereals products which are poor in this amino acid.