الفهرس 
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Abstract
a) It is well known that legume seeds have been used as human foods for more than 80 centuries and are still one of the most important sources for a large segment of world population. Moreover, legumes are second to cereals as a source of protein in terms of intake for most developing countries where the animal products are scarce. Fenugreek (Trigonella foenum-graecum L.) is an annual herb of the legumino family indigenous to Western Asia and South Eastern Europe. It has long been cultivated in the Mediterranean area, in India and North Africa and consumed in many forms. In Egypt, fenugreek seeds are usually eaten after germination and are consumed in many forms. This research was carried out to improve the nutritive value of fenugreek seeds by germination as a popular Egyptian diet through determination the changes in the chemical composition and determine the optimum conditions for germination to increase the nutritive value with minimizing antinutritional factors (as phytic acid and trypsin inhibitor activity). Also, this research aimed to evaluate the biological value of fenugreek seed proteins before and after germination. Moreover, this research determined the effect of adding raw and 6-days germinated fenugreek seeds to the basal diets of albino rats on the reduction of triglycerides, total cholesterol and its fractions of lipoproteins (VLDL, LDL and HDL), blood sugar, uric acid, total protein and albumin. Finally, different percentages of germinated fenugreek seeds were used to produce some food products namely cake, biscuit and pudding. The fenugreek seeds were soaked and germinated for 2, 4 and 6-days. The soaked and germinated seeds were dried in an air oven dryer at 50oC. Dry, soaked and 2, 4 and 6-days germinated fenugreek seeds were subjected to measurements of chemical composition and nutritive value as amino acids, minerals, ascorbic acid and in-vitro protein digestibility. Also, antinutritional materials were estimated before and after soaking and germination. The results were as follows: 1. The moisture content increased significantly during the soaking and germination process. 2. Total carbohydrates decreased continuously with the time of germination, while crude fiber and total fat contents varied slightly among the different samples. 3. Total nitrogen, crude protein, protein nitrogen and true protein were higher for germinated fenugreek seeds than those of dry and soaked seeds. There was continuous increment in the previous parameters with the duration of germination. Oppositely, no marked variations were noticed in non-protein nitrogen due to soaking and germination. 4. The amino acids content was decreased by soaking then increased during germination. 5. Total, reducing and non-reducing sugars were decreased during soaking, while germination caused a gradually increment in them up to 6 days of germination. 6. Amylose content was lowered by soaking, then it was increased with the duration of germination, while starch and amylopectin were decreased gradually with soaking and germination up to 6 days. 7. Minerals content varied differently among the different times of germination of fenugreek and the soaking process. Copper, zinc, calcium, manganese, magnesium and lead contents were decreased during soaking, then increased during germination, while chromium and iron gradually decreased during soaking and germination up to four days. No marked variations were noticed in cadmium due to soaking and germination processes. 8. 8. Ascorbic acid was decreased slightly with soaking, then it was increased remarkably with the duration of germination. 9. Phytic acid content was reduced remarkably as a result of soaking and germination up to six days. 10. Also, trypsin inhibitor activity was reduced remarkably as a result of soaking and germination of fenugreek seeds. 11. In-vitro protein digestibility was not affected by soaking, while it was improved remarkably with the increasing of germination time up to 6 days. 12. Bioassay evaluation showed that the rats which were fed on diets contained 6-days germinated fenugreek seeds as a source of protein exhibited higher weight gain than those fed on raw fenugreek diets. The adjusted protein efficiency ratio (PER) was determined and the data showed a satisfactory values, since the PER was 1.52, 2.22 and 2.50 for diets contained raw fenugreek, germinated fenugreek and casein as a reference of protein, respectively. Also, net protein ratio (NPR) was determined and it was 2.06 for germinated fenugreek seeds compared to 2.15 for casein diet, while it was 1.52 for raw fenugreek seeds diet. 13. Lipid profile analysis for blood serum of the rats which were fed on different types of diets showed higher reduction in each of triglycerides, total cholesterol, high density lipoprotein (HDL) cholesterol, low density lipoprotein (LDL) cholesterol and very low density lipoprotein (VLDL) cholesterol for rats fed on diet contained 6-days germinated fenugreek than those fed on diet contained raw fenugreek. 14. Blood sugar in the serum of rats which were fed on diet contained germinated fenugreek was lower than those fed on diet contained raw fenugreek. 15. Oppositely, uric acid in serum of rats which were fed on diet contained germinated fenugreek was higher than those fed on diet contained raw fenugreek seeds. The uric acid of the serum of the rats was 7.8 mg/100 ml at zero time and became 5.9 mg/100 ml at the end of the experiment (feeding on germinated fenugreek seeds for 28 days). 16. Total protein and albumin values were reduced in the serum of the rats which were fed either on diets contained germinated or raw fenugreek seeds. 17. Germinated fenugreek seeds up to six days were utilized in some food products and the results were as follows: A) Bakery products 1.