Present investigation was undertaken to provide as insight to explore the possibility of rational utilization of this unseen potential source of protein. The germ meal was isolated from Guar (Cyamopsis tetragonoloba) seeds by wet processing method. Germ is rich in protein with low amount of lipid and ash. The germ meal contents antinutri-tional factors such as trypsin inhibitors, hemagglutinins etc. Results showed that trypsin inhibitor activity was reduced effectively by acid treatment while hemagglutinin activity was drastically reduced by methanol treatment. Ethanol also removed polyphenols which react with functional group of protein and made them inactive. Development of new product i.e. protein rich cookies by utilization of Guar germ meal hasbeen done. Guar germ meal was incorporated in Cookie dough at different levels of incorporation. Spread ratio was acceptable till 2 of incorporation while top graining was desirable at 1 level. Well acceptable protein rich cookies were prepared at 1 per cent level of germ meal.
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