The aim of the current research to substitute wheat flour with millet (Pennisetum glaucum) flour to produce high quality and nutritional value, toast bread. Toast bread was prepared by substitution of millet flour powder at level of 15, 30 and 45 % instead of wheat flour. Chemical composition and minerals were determined  and sensory evaluation was evaluated. The obtained results indicated that control was the highest in sensory properties followed by 15 % millet flour more than other levels of  30 and 45 % millet flour levels(MF). Moisture content were increased comparing with control  toast bread ,the highest increased noticed in 45% millet .Fat and carbohydrates contents were decreased comparing with control , while ash and fiber content  were increased comparing with control and the highest increased found in 45% millet flour toast bread. The data show increase all minerals compared with control of toast bread. Control toast bread was the highest in amino acids and fatty acids content compared with millet formula . total phenolic acids, flavonoids compound were the highest level increase by increasing level of millet flour. Millet is a good source of phenolic acids, flavonoids compound, considered as a functional food for due to health and nutritional values and its high content of protein and dietary fiber.