effect of defatted corn germ flour and rice bran on some chemical physical and sensory properties of sausages in order to diversify the use of locally available agricultural byproducts from corn and rice commercial sausages were prepared using defatted flour of corn germ dfcg and stabilized rice bran flour srbf as substitute of the wheat flour in a ration of 30 50 and 100 and 30 and 50 respectively and were compared with commercial sausages which contains 300 of wheat flour the sausages showed an increase in its protein content from 1568 to 1770 the content of dietetic fiber in the enriched sausages increased from 090 to 098 with dfcg and from 10 to 11 with srbf the stability of the sausages was evaluated by moisture and ph analysis during 60 days at freezing temperature 16 degrees c moisture values ranged from 59 to 62 in average and did not show any significant differences ph values showed a constant behavior with minimum variations without significance p 005 during storage time measurement of color intensity by parameter a showed a higher tendency to red in the sausages with rice bran the sensorial evaluation favored this study since no statistically significant differences were found among the different sausages in conclusion the results indicate that it is possible to substitute imported wheat flour by locally available byproducts from corn and rice in the preparation of sausages