The present study was carried out to evaluate the wheat germ which is available as by-product of mills and utilize it in some food products. The cookies obtained with 10% toasted wheat germ (TWG) replacement was organoleptically similar to the control. Substitution level of 15% TWG resulted in rejection of cookies, mainly because of its flavor, Beef burgers of the control, 5% and 1 % wheat germ were considered acceptable. Substitution level of 15% TWG significantly decreased the overall palatability of beef burger, Addition of 10% whole wheat germ in beef burger decreased the percentage of fat loss (18%) and shrinkage (21.68%) compared with control (18.3% and 26.04% respectively).The percentage of cooking and moisture losses were 17.85% and 24.09% for the sample which contain 10% wheat germ, respectively while it was 17.22% and 23.1% for counterpart of the control At the level of 3% whole wheat germ addition of mayonnaise, the product was organoleptically, similar to control, while the increasing of addition level at (6%) affected on texture of mayonnaise. The percentage of mayonnaise acidity (as acetic) was 2.44 (control) and 3.11% (12% TWG sample), while the pH value ranged between 4.02 and 4.29. No significant difference was observed in emulsion stability between control and 3% TWG sample. The color measured by Lovibond tintometer variec from light yellow to dark yellow, the addition of wheat germ increased red color by 2 or 3-fold, while less effected on value of yellow or blue color. The moisture content and crude ash increased with the increasing of wheat germ addition, while the crude oil and total solids decreased.