The present study was carried out to evaluate the protein concentrate-low in some antinutrients prepared from defatted soybean and sunflower meals. Extractions of protein concentrate by different methods led to reducing some antinutrients in the final product according to preparing methods. Using of various solvent extraction techniques decreased phytic acid content by 39-42 and 78.5% in soybean and sunflower protein concentrate, respectively. Trypsin inhibitor, phenolic compounds and tannins were reduced in soybean and sunflower protein concentrate compared with its contents in the defatted meals. The reduction percentage of tannin content in the final protein concentrate reached 84% of its value in defatted sunflower meals. Addition soybean and sunflower protein concentrates low in antinutritional factors to wheat flour(72% extraction) by 5 and 10% levels in making biscuit improved protein percentage from 7 to 14%. The sensory evaluation of biscuit supplemented with 5 and 10% soybean protein concentrate low in antinutritional factors revealed that, no significant differences between all biscuit samples and the control in their texture. Biscuit fortified by low-antinutrients sunflower protein concentrate by 5 and 10% had good sensory scores of all characteristics. The sensory evaluation indicated that, biscuit could be fortified by soybean or sunflower protein concentrate up to 10% of wheat flour without affecting their quality.