The Effect of Adding Soaked Sweet Lupine and Chickpea Flour on Physical and Chemical Properties of Cake.

Abstract

Pan cake was prepared by replacing wheat flour with both of soaked sweet lupine and chickpea flour at the levels of 10, 15, 20% and mixture from both of them at the ratio of (1:1). Ten processed cake samples were sensory evaluated. Results indicated that cake samples which prepared by 20% soaked sweet lupine, 20% soaked chickpea, 10% soaked chickpea, 10% soaked sweet lupine +10% soaked chickpea and control samples recorded the highest score for color, taste, odour, texture, appearance and overall acceptability, so these samples were selected for different chemical and physical analysis. Results for chemical properties showed that crude protein being 22.