Oat flakes, lima beans, sweet lupins and grounded Barley "Talbina" are used as functional foods. The present study aimed to determination of the chemical composition, total phenolic content, total flavonoids, antioxidant scavenging DPPH, the reducing power and the antimicrobial effects on some pathogenic bacterial strains for the extracts of talbina, lima bean, sweet lupin and oat. Sweet lupin recorded the lowest value of moisture content. Sweet lupin obtained the highest total protein content whilst talbina recorded the lowest total protein content. Talbina showed the lowest fat content. However, sweet lupin indicated the highest fat content. Fiber content in sweet lupin was 10.78% while lima bean recorded 1.15%. Ash content of lima bean was 4.12% while oat recorded 1.15%. Sweet Lupin presented the lowest value of K and the highest of Zn. Talbina had the highest value of Fe content and the lowest of Zn. The highest level of total phenolic content was found in barley extract, while the lowest value in sweet lupin extract. Sweet lupin extract recorded the high reducing power. while lima bean extract recorded the lower reducing power compared with ascorbic acid. Barley extract inhibited only Bacillus cereus and Staphylococcus aureus bacteria. oat extract had no inhibitory effect at low concentrations (25 and 50 mg/ml) with Bacillus cereus and Escherichia coli. Sweet lupin extracts potently inhibited the growth of Bacillus cereus bacterium at all concentrations. While, it only inhibited Staphylococcus aureus at higher concentrations (75 and 100mg/mL). Whereas, it had no antibacterial activity on Escherichia coli.