Smoli bread was made by supplementation sunflower flour which was prepared from sunflower ( Dahr - EL - Haea ) gray after hilling and milling , flour was irradiated by two doses ( 5 and 10 K G y ) . After that , the ratios of irradiated sunflower flour were 5 and 10 % . All samples of samoli bread were examined for organoleptic and biological evaluation . Biological assay ( P E R , N P U , F E, D C and B V . ) was carried out on rats fed 5 and 10 % irradiated and non - irradiated sunflower Samoli bread . Results obtained showed that, total lipids , cholesterol and triglycerides were reduced comparable , to that of casein . Also , figures of the biological evaluations were higher than those of the control samoli bread and improved its nutritive values . .