Jerusalem artichoke (J.A) is an inulin rich root vegetable, which is newly cultivated in Egypt;The purpose of the present work was to study the effect of storage and blanching conditions on the chemical composition, enzyme activity and physical characteristics of the J.A tubers. Drying curves and kinetics for J.A tubers as well as, the use of J.A flour in manufacture of pan bread and noodles were also investigated.Use of J.A flour in manufacture of pan bread and noodles proved that the rheological properties of the dough's as well as the quality and organoleptic characteristics of the pan bread and noodles were not adversely affected by the incorporation of up to 20 % J.A flour in the wheat flour used. The addition of J.A flour cause possible health benefits for its low calorie value.