Vegetable processing waste is considered a cheap source of bioactive substances that are applicable as additives in the processing of some functional foods. So, this study aimed to use okra pod waste with substitution ratios of 5, 10 and 15 % of wheat flour in pan bread manufacture. The physicochemical, rheological and sensory properties of ready-made pan bread were studied. Also, the impact of feeding diabetic rats pan bread containing okra pod waste on some biological parameters and histological variations of pancreas, kidney and liver was evaluated. The obtained results revealed that okra pod waste powder showed a higher content of protein, fat, ash and crude fiber than wheat flour. Antioxidant activity of okra pod waste was 88.74%. In comparison to the control sample made from only wheat flour, the farinograph and extensigraph results of wheat flour combined with okra pod waste indicated a decrease in dough development, degree of softening, elasticity, and extensibility, but an increase in water absorption and stability time. Pan bread containing 15% okra waste had the highest loaves weight (873.33 g), and the lowest specific volume (1.81 cm3/g) compared with control bread (810.67 g and 2.28 cm3/g, respectively). When the ratio of okra waste powder in pan bread was increased, there was a substantial rise in the content of moisture, fat, protein, fiber, ash and Antioxidant activity. No significant differences were found in all sensory evaluation scores between pan bread containing 5% okra pod waste and the control. Whereas, pan bread containing 15% okra pod waste obtained the lowest scores but it was satisfactory. Feeding diabetic rats on pan bread containing 5, 10 and 15% of okra pod waste led to a significant reduction in glucose, HbA1c rates and increased insulin levels in blood samples. Also, it caused a significant amelioration in the lipid profile, kidney and liver functions, also pancreas, kidney and liver tissue sections of diabetic rats. In conclusion, pan bread containing okra pod waste can improve the glucose level and protection against diabetes diseases and their complications. Future studies are needed to find a new sources of bioactive compounds from food factory waste and use them in the processing of functional food products.