Nutritive Value, Protein Quality and Acceptability of Rice Cakes Fortified with Legumes

Abstract

Leguminous flour are ideal ingredients for improving the nutritional value of bakery products because of their amino acid composition and fiber content. The aim of the study was to evaluate partial replacement of rice flour with chickpea, lentil, and white beans flours in preparing cakes in terms of protein quality and organoleptic properties. Rice cakes were prepared by supplementing with 20%and 40% of chickpea, lentil, and white beans flours. Supplementation resulted a significant different (p 0.05) in some cakes. The study recommends that using composite flour should be encouraged among food industries to produce good quality, acceptable and nutritious palatable cakes.