Background: This study was designed to investigate (1) the potential use of Aloe vera juice (AVJ) for fortification of pan bread with evaluates the sensory characteristics and the nutritive value. (2) The possible beneficial role of 5% and 10% AVJ-fortified bread against diabetic rats. Materials and Methods: Bread fortified with 5%, 10% and 20% AVJ investigated with panel test and the highest two scores (5%, 10%) were recorded and included for biological study.