plain cake development enriched with chickpeas & hyacinth bean seed flour

Abstract

In recent years, food researchers aimed to produce more nutritious food in affordable price. As the cost of animal protein has gone up in our country, vegetable protein can be a cheaper alternative. So in this study, chickpea and hyacinth bean seed flour were used to increase the nutrient value of plain cake as plant protein source. Chickpeas and hyacinth bean seed flour contain more nutrients than wheat flour. Five different proportions of chickpea and hyacinth bean seed flour have been used. 15 to 35 grams of chickpeas and 15 to 25 grams of hyacinth bean seed flour have been used. Chickpea and hyacinth bean seed flour can be used in a maximum ratio of 25:15. If more is used, the cake's quality tended to deteriorate. The main objective of this study was to develop a new type of cake using chickpeas and hyacinth bean seed flour as a source of plant’s protein and to evaluate its consumer acceptability by evaluating its physiochemical and sensory properties.This cake contain 24.1% Moisture, 3.23% Ash, 31.23%Protein, 20% Crude Fat, 3.75% Crude Fiber and 21.44% Carbohydrate. Which are more than the commercial plain cake in the market. The cake had a shelf life of four days without the use of any chemical preservatives.