Nutritive value and protein quality of dried local broad beans (Giza 1) were studied before and after preparation and cooking, according to the methods commonly used in Egypt. Dried broad beans were: 1) germinated, 2) germinated and boiled, which is the method commonly used to make ‘Nabeet Soup’ and 3) Stewed, to make ‘Medammes’ the popular breakfast dish in Egypt and Middle East. Moisture, crude protein, fat, carbohydrate, ash, fiber, caloric value and some minerals including calcium, phosphorus and iron, were determined in both dried and prepared seeds. The methods used for evaluating proteins quality involved, the determination of both ‘protein efficiency ratio’ (P.E.R.) and ‘net protein ratio’ (N.P.R.) using weanling albino rats. Besides, analysis of serum of rats maintained on, diets containing both dried and prepared beans were done to study the effect of their proteins on some blood criteria. These, involved the determination of: The results showed that germination, boiling and stewing slightly improved the P.E.R. values of broad beans. The stewed beans had slightly higher value than either germinated or boiled germinated beans which have more or less the same P.E.R. value. It was also clear that using, in diets of rats, either germinated, boiled germinated or stewed beans instead of dried ones, it caused a slight increase in both total serum proteins and albumin/globulin ratios and a decrease in the non essential/essential amino acids ratios. The effect was more marked with boiled germinated beans than with other kinds of preparation.