Using of Chickpea and Millet Flours in Cake Processing for Gluten Intolerant Individuals

Abstract

The aim of this study was to produce gluten free cake using millet and chickpea flours. The combination of chickpea and millet flour is the percent of A (25:75), B (75:25), C (50:50) to produce three type of different cakes. The proximate analysis of the chickpea flour was determined; the moisture content was (10.63%), ash (2.43%), protein (23.95%), fiber (1.34%), fat (1.98%) and carbohydrate (59.67%). And millet flour results were 11.22%, 2.37%, 14.7%, 1.34%, 5.57% and 64.8% for moisture, ash, protein, fiber, fat and carbohydrate, respectively. The proximate analysis result of the processed cake in sample (A) was moisture (38.51%), ash (0.82%), protein (8.61%), fiber (0.75%), fat (6.52%) and carbohydrates (44.79%). In sample (B) was content 40.28%, 0.53%, 11.13%, 0.86%, 4.73% and 42.47% for moisture, ash, protein, fiber, fat and carbohydrates . In sample (C) was content moisture (42.80%), ash (0.85%), protein (9.7%), fiber (0.87%), fat (5.56%) and carbohydrates (40.22%). The panel test results showed that sample B was the best in color, flavor, taste, texture and over all acceptance. Based on these results the percent 75:25(chickpea: millet) was recommended for cake processing to give gluten free cake with acceptance quality.