Effect of Chickpea Substitute in the Quality Characte ristics of Biscuits and Cake

Background: Chickpea (Cicer arietinum L.) is considered the fifth valuable legume in terms of worldwide economic stand point. It is planted in southern and western area of Asia and Mediterranean Aim: This study was undertaken to study the effect of supplementation of wheat flour with different percentages of chickpea (5, 10, 15, 20, 30 %) on the chemical composition, physical and organoleptic properties of biscuits and cakes. Methods: Cake and biscuits were prepared using different percentage of chickpea flour. Substitute the wheat flour in their formula. Chemical composition, physical measurements as well as sensory evaluation were carried out on the tested samples. Results: The results showed that chickpea flour is a good source of protein (22.82%), crude fiber (2.90%) and ash (3.33%). Also, chickpea is rich in potassium, magnesium and iron. Supplementation of wheat flour with chickpea flours in biscuits results in increasing protein, lipid, fiber and ash. The specific volume were in the range of (38.83 – 44.13cc/gm), specific lightness were in the range of (41-25 cc/gm.) and spread factor ranged between (100-114.21%) for control samples and biscuits that contain 30 % of the chick pea flour. This biscuit which contain chickpea flour at all the supplement ratio were accepted by the panelist. The cake prepared with supplementation of wheat flour with chickpea flours at different percentage (5, 10, 15, 20, 30%) had a higher protein, lipid, crude fiber and ash content with less percentage of carbohydrates. Increasing the ratio of chickpea flours in cake has led to a slight increase in volume and specific gravity. Sensory evaluation of the cake was accepted at all the different supplementation ratios of chickpea with the higher score for the cake samples that contain chickpea flours at ratio 10 -15%. Conclusion: Generally prepared cake and biscuits samples with chickpea flour as a supplement to wheat flour in their formula lead to increasing protein, crude fiber and mineral content with improving the physical properties and organoleptic characteristics.


INTRODUCTION
Chickpea (Cicer arietinum L.) is one of the oldest and most widely grown grains, crops in the Middle and East, and it was grown in the Nile Valley of Egypt, since pharonic new Kingdom. (1,2)Chickpeas are mainly used for human consumption since they contain high amounts of good quality proteins.Also chickpeas are consumed in India in various forms, roasted beans, processed and cooked paste.The seeds are sometimes ground into Bull High Inst Public Health Vol.43 No. 1 [2013]   flour or meal which is frequently mixed with wheat flours or used in the preparation of various confectionaries.It is believed that inclusion of chickpea in the human diet improves health conditions, and this is probably due to the presence of growth promoting substance in the grain of chickpea grains (3,4).
Chickpea is a very good source of carbohydrates and proteins, which together constitute about 80% of the total dry seed weight. ( Moreover, Fahmy et al, (6) mentioned that legumes have a high protein that is twice greater than cereals, ranging from 17% to 25% on dry weight basis.
(2) Crude fiber of whole chickpea seeds varied from 2.3% to 3.8%. (7)In addition chickpea is considered as a good source of calorie, phosphorus and iron. (8)Krivelevich et al, (9) reported that the lipids of chickpea had high content of polyunsaturated fatty acids especially linoleic acid (26.9 -62.4%). ( The Egyptian chickpea seeds were analyzed for iron, calcium, phosphorus and magnesium by Moustsfa, (10) who found that the seeds contained 6.31; 73.73; 36.00 and 60 mg/ 100 gm. of iron, calcium and phosphorous on dry weight respectively.
Biscuit are the main food products for much of people, especially for children, anytime of biscuits found in the market contained nearly between 5 -9 % proteins which are low to fulfill the protein requirements of the children. (11)Bedei et al , found that increasing the addition level of low fat peanut flour more than 15%, produce high protein product.
Abd El-Hady, properties of biscuit and cake.

MATERIALS AND METHODS
Wheat flour (72% extraction) was purchased from local market at Alexandria city.The dehulled chickpea was purchased also from the same market beside the other ingredients, butter, white sugar, egg, baking powder and vanilla extract.The replacement ratios were (5, 10, 15, 20 and 30%) of wheat flour with chickpea flour after the chickpea was ground in brown grinder.

Preparation of biscuit sample
The technique used in the study is described in Nicola and Osman. (15)The ingredient used in biscuit preparations are shown in table 1.

Cake preparation
The cake was prepared according to the method of Rosenthal.

Biscuit measurements
The average volume of seven biscuits was measured by the displacements of rape seeds as described by A. A. C. C.

Sensory Evaluation
The sensory characterizes of the baked cakes and cookies were estimated using a numerical outline by a rating of 1-10 (optimum = 10, very poor=1) according to Goryczka, G.

Chemical Composition of Chickpea
The data in table (3) represent the chemical composition of chickpea.Moisture content of chickpea is 9.22%.Chickpea is considered as a good source of protein since the protein content is 22.82%, while crude fats are 7.03%.Also chickpea is a good source of ash 3.33% and crude fiber (2.95%).

Mineral content of chickpea
Chickpea is a source of minerals as shown in table (7) the data showed that the specific volume and specific lightness increased gradually as the percentage of chickpea flour in the biscuits formula was increased.Also, a remarkable increment was noticed for spread factor with increasing the chickpea flour ratio in the biscuits.for the cake that contain 30% chickpea.
However the specific volume of cake samples increased gradually with increasing the replacement ratio of chick pea flour in the cake formula.The sensory quality of the studied cake samples as influenced by the incorporation of different ratio of chickpea replacing wheat flour is shown in table (12).
Adding chickpea flour at increasing percentage lead to a significant increment in both of color and flavor scores until the ratio of 15% of chickpea flour in the cake formula.The opposite was observed for the texture score, overall acceptability score showed that the cake samples that contain 15% of chickpea flour as supplementary to wheat flour were the most preferable samples by the panelist.

Table (12): Organoleptic properties of cakes supplemented with chickpea
stated that chickpea is a good source of phosphorus and iron.Also according to Rao and Deasthale (22) , chickpea is a rich source of minerals.

Chemical composition and mineral content of biscuits supplemented with chickpea flour
Increasing the ratio of chickpea flour from 5%-30% lead to remarkable reduction in moisture content and carbohydrate content, while the opposite was noted in both of crude protein, crude lipid content of biscuits which were increased remarkably as the ratio of chickpea flour increased.The same trend was observed in the case of crude fiber and ash content.These results are of a good accordance with these of Malak (14) , who reported that as the ratio of chickpea increased the protein, ash and fiber concentration were increased, while carbohydrate content was decreased.Also these results are in agreement with that stated by El-Gommal (23) , for wheat/chickpea cookies.
Mineral content of biscuit samples that contain different percentage of chickpea flour was determined and the data are shown in table (6).Addition of chickpea flour to biscuit formula as supplement caused a remarkable increment in sodium, calcium, magnesium and iron from (51.9 - The organoleptic scores suggested that the panelists in this study found all the samples to be acceptable.These results are in a good agreement with those of El-Sherif and Kenawi.
(  The same trend was reported by El-Shimy. ( Porosity of cake increased remarkably as a result of increasing the ratio of supplementation of wheat flour with chickpea flour.Porosity of biscuit was 43.61 for control and became 47.44 for cake samples that contain chickpea flour at ratio of 30%.The opposite trend was observed for weight (gm), since it was 163.9 gm. for control to 160.2 gm.
for the cake that contain 30% chickpea.
However the specific volume of cake samples increased gradually with increasing the replacement ratio of chick pea flour in the cake formula.

( 13 ) 14 )
studied the technological characteristics of madrina cake made from blends of wheat flour and 15-20% of high protein rice flour.the results indicated that incorporating 15% of HPRC in the ingredients resulted in a slightly decrease in each of the specific gravity and average weight, while the other measurements including volume, height, width increased remarkably compared with the control.Nabil Mohamed Abdel Hamid El-Shimy 60 Effect of supplementation of wheat flour with different percentage of chickpea and peanut flour, on the technological composition, technological and organoleptic properties of biscuits were studied by.(The aim of the present research was to study the chemical composition of chickpea flour and the effect of adding chickpea flour to wheat flour on the chemical composition, physical properties and organoleptic Statistical analyses were done by L.S.D procedure available within MSTATC software package (ver.12, 1991).Analyses of variance of different experiments were performed (1980).
58.05 mg/100 gm),(25.91 -31.95   mg/100gm),(11.80 -17.05 mg/100gm) and (1.25 -4.21 mg/100gm) for the above mentioned minerals, respectively.The same trend was observed for potassium,The specific volume and specific lightness increased gradually as the percentage of chickpea flour in the biscuits formula was increased.Also, a remarkable increment was noticed for spread factor with increasing the chickpea flour ratio in the biscuits.The same trend was reported by Malak.(14)The highest specific volume, specific lightness and spread factor were noticed for biscuit samples that contain 30% of wheat flour in the formula was replaced with chickpea flour.Sensory Evaluation of the biscuits supplemented with chickpea flourIn the taste panel testing of biscuits supplemented with chickpea, increasing the ratio of chickpea in the biscuits formula increased slightly the color and flavor score while the opposite was observed in case of texture scores.The overall acceptability score showed that the samples contain 10 to 20 % chickpea flour have the highest overall acceptability.

( 25 )
Also chickpea considered as a good source of potassium, sodium and phosphorus, since increasing the ratio of supplementation of wheat flour with chickpea flour lead to a gradual increment of potassium, sodium and phosphorus.The same trend was observed for magnesium and zinc content of biscuit samples which contain chickpea flour at different ratios.Physical properties of cake supplement with chickpea flourThe volume, weight, specific gravity and porosity of the cake showed, a slight change in all the previous mentioned values was observed.However specific gravity of cakes contains 5% chickpea flours had the highest specific gravity among the other samples.

Table 2 : formulation of cake Ingredient Amount in gm.
(17)

Table ( 10) Mineral content (mg/100gm) of cakes formula with different percentage of chick pea flour
opposite trend was observed for weight (gm.), since it was 163.9 gm. for control to 160.2 gm.

Table ( 11): Physical properties of cakes supplemented with chickpea flour
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