The current study aimed to utilize the carob pod powder (due to its nutritional and healthful functional values)
in wheat biscuits fortification. Study included determination of gross chemical composition, caloric value, minerals (Mn, Zn,
Fe, Cu, Se, Ca, Na, K, P and S) and phenolic compounds content of studied biscuits. Likewise physical and sensory
characteristics of studied biscuits were assessed. The data revealed that incorporation of both 10% and 20% of carob pod
powder in wheat biscuits increased crude fat, ash, crude fiber and caloric value to 16.66%, 17.33%; 1.0%, 2.0%; 0.44%,
40.0% and 477.54, 478.49; respectively. However it decreased protein and carbohydrate contents. The supplementation of
control biscuits with 10% carob pod powder recorded the highest Cu, Ca, K and Se contents 0.0175, 6.32, 1452.08 and 0.7931;
respectively. Meanwhile, both 10% and 20% carob pod powder fortified biscuits (CPFB) recorded the highest phenolic
compounds, namely: gallic, pyrogallol and vanillic. The data revealed that both 10% and 20% (CPFB) improved all studied
sensory and physical characteristics of all studied biscuits, therefore could be recommended for children and adolescent
persons. Consequently, it recommended to utilize the carob pod powder in order to enhance the nutritional values of biscuits.