Replacement of skim milk powder with white sweet lupin flour did not affect significantly (P>0.05) the total
solids, while affected significantly total protein, fat ,ash, acidity and pH values of resultant ice milk. Viscosity, freezing
point, whippability, overrun, melting resistance, both essential and nonessential amino acids, fibers and minerals
content ( Zn, Fe, Mn and Se) increased significantly by this replacement. Increasing the rate of replacement up to 25%
did not affect the organoleptic properties ( body and texture, melting properties and flavour). It could be recommended
that, we can manufacture ice milk with high nutritional value and good physical and organoleptic properties by replacing
up to 25% of skim milk powder with white lupin flour without any diverse effect during freeze storage for 8weeks