Psyllium husks have a high nutritional value in terms of fiber and protein. So the present study aims to investigate the chemical composition, minerals content , physical and sensory evaluation of toast bread mixed with different levels of psyllium husks(PSH) (5%,10% and 15%).The results revealed that the gross chemical composition of toast bread fortified with 15% (PSH) recorded a high ratio in protein and fiber (15.22%,31.79% and 3.51%,7.33%); respectively on a wet weight basis and dry weight basis ,while toast bread fortified with 15%(PSH) had the lowest value of crud fat, total carbohydrates and caloric value (0.22% ,0.46% ;15.88%,33.17% and 126.38% ,263.95%) ;respectively on a wet weight basis and dry weight basis. Results also indicated a more significant difference in minerals content between toast bread fortified with psyllium husks and wheat toast bread (control) .The toast bread fortified with 15%(PSH) recorded the highest values in Na, Ca and Fe (31.11 , 40.43 and 2.23) mg/100g ; respectively , as well as sensory evaluation .The scores revealed that the sample with of toast bread fortified with5% psyllium husks was most acceptable among the panelists due to its texture ,graining , oder and taste as compared to other proportions of toast bread fortified with psyllium husks .The physical characteristics of toast bread with 15% (PSH) recorded a higher value in terms of weight was(199.23 g) and volume (332.40 ml), Consequently ,it is recommended to utilize psyllium husks to raise the nutritional value of products as a source of fiber.