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) increase in protein and amino acids contents especially in lysine and threonine contents, the most liming amino acids in rice flour cakes samples. Data of acceptability indicated that there the differences were increased in the mean scores for taste, color, odor, texture, and overall acceptability 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.