ABSTRACT
The present work was Performed to determine the chemical composition of Jew's mallow leaves and the effects of some processed treatments such as drying using a hot air oven, microwave, or freezing. The results revealed that fresh and dried Jew's mallow leaves contained a high content of crude protein [30.63 and 30.9%], microwave treatment of dried Jew's mallow leaves led to a not able decrease in crude protein [7.96%]. The free amino acid content was 8.56, 6.85, 1.83 and 1.27% for fresh, frozen, dried and microwave treated leaves respectively. All treatments yielded a high content of ash [13.38%] which contained many minerals [Fe, Mg, Ca, Cu. K, Zn, Mn and Na]. The processing treatment led to decrease the pigment content [chi. A, b and total chlorophyll]. The sponge cake and pan bread which fortified with 2% powder of dried Jew's mallow leaves as a source of histidine yielded acceptable scores for organoleptic evaluation with respect to colour, taste and odour