الفهرس 
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Abstract
This study aimed to produce functional cupcakes and biscuits from wheat flour (72% ext.) fortified with oat flour at different levels. Oat (Avena sativa L.) is considered as a rich source of protein, minerals, lipids, β-glucan, dietary fibers and other phytonutrients. Proximate analysis, caloric value, minerals, amino acids composition and rheological properties of oat and wheat flour were carried out. A proximate analysis of oat and wheat flour was performed, and a superior product was established through sensory evaluation. Results revealed that, oat had a high content of protein, ash, fat and fiber which were 13.45, 3.01, 8.91, and 7.69% (on dry weight basis), respectively, but such content decrease in wheat flour and recorded that 11.12, 0.55, 1.10, and 1.04% (on dry weight basis), respectively. Oat flour is rich source of K, Mg, Na and Fe. Oat flour are good source of essential amino acids namely Lysine, Cysteine