Protein concentrate was prepared from loofa seeds and used with levels of 5,10,15,20 and 25 % to supplement carrot jams with protein to increase the nutritional value. The chemical composition of loofa seeds and its protein concentrate were evaluated. The obtained results indicated that the loofa seeds and its protein concentrate contained high amounts of protein , which were 32.06 and 74.83 % (on DWB), respectively. The essential amino acids index (EAAI), biological value (BV) and protein efficiency ratio (PER) were calculated and compared with FAO/WHO/UNU (1985) pattern. Functional properties of protein in loofa seeds protein concentrate (L.S.P.C) were evaluated. The chemical composition of prepared carrot jam was studied. The contents of protein and energy values (K. cal./100 g sample) were increased due to increasing of (L.S.P.C) levels. Meanwhile, fat and carbohydrates were decreased. Increasing the level of protein concentrate from loofa seeds at levels 5 -25 % caused to increase the essential amino acids, especially sulpher amino acids. Sensory evaluation of tested carrot jam enriched with different levels of (L.S.P.C) showed greater sensory quality and preference.