Legumes and cereals play an important role in the traditional diet in several regions of the world (Messina 1999). In egypt, cereals occupy the first place in the human diet as a source of calories, with proteins and legumes as the second (FaO 2011). public health authorities around the world recommend the consumption of cereals and legumes because of health benefits deriving from their chemical composition, e.g., a low content of saturated fat and a high content of essential nutrients and phytochemicals (anderson 2004, Messina 2014).