الفهرس 
Introduction
chemical composition of defatted sunflower productsOnly 14 pages are availabe for public view
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Abstract
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6- SUMMARY AND CONCLUSIONS
fn recent years, sunflower seed (Helianthus annus) has become (he second important oil seed crop in the world. Meanwhile, sunflower seed meal has a higher content of good quality protein than cereals which are still the main source of protein in many countries. Problems of deficiency in protein of high nutritional value are world wide spread, due to sharp shortage in animal protein production and its relatively high cost.
The demand of new protein sources for human nutrition is increasing every day especially in developing countries including Egypt. Oil seeds have potential food uses because of their high protein content. Among them sunflower is considered as one of the most important. The by-product of the oH extraction, the sunflower meal was given great attention because of it’s high protein content. The sunflower proteins have unique properties since they are free from any antinutritional or antitryptic factors.
Jn Egypt both existing gradual increase in population as well as large consumption of bread necessitated the continuous need for importing big amounts of wheat. Therefore, this investigation was carried out in an attempt to clarify the tremendous potential of sunflower for meeting the ever increasing demand for high quality protein essentially free of polypheno)s and/or low in phytate.
Accordingly, the over all objective in this investigation was the
preparation of sunflower protein concentrates and isolates that are substantially low of phenols and/or phytafe and to study the effect of three processing treatments on the baking quality pan bread.