The current study aims to study the effect of using some legumes (sweet lupine, chickpea and fab bean) on the sensory evaluation, chemical composition, amino acids, and bioactive components of burgers suitable for diabetic patients. For this purpose, burgers were prepared by adding three levels of sweet lupine, chickpeas, and faba bean powders (10%, 20%, and 30%) replacement respectively, by studying sensory properties of these samples. As well as, study the effect of sweet lupine, chickpea and faba bean (30%) on the chemical composition, amino acids, and bioactive components of cooked burgers

The results obtained from the sensory tests indicated that sensory evaluation was decreased gradually with increasing the levels of sweet lupine, chickpea and faba bean. Generally, sensory evaluation showed an acceptance of supplemented burger samples with 10%, 20%, 30% sweet lupine, chickpea, and faba beanpowder

For the results of chemical compositions of cooked burgers, the results showed that, supplemented burgers with 30% sweet lupine, chickpea and faba bean led to, a significant (p≤0.05) increase in both moisture, total carbs and crude fiber and a significant decrease in protein, fat, and ash be compared with the control (un- fortified burgers). )
The results of amino acids of cooked burgers showed an increase in essential and non- essential amino acids be compared with the control (un- fortified burgers).

Also, for the results of bioactive components of cooked burgers showed, a significant (p≤0.05), increase in antioxidants ,total phenolic and flavonoids contents be compared with the control(un-fortified burgers).