The objective of this work study the effect of replacing wheat flour 72% extraction with Pear millet flour in different ratios (100:0,40:60,60:40,80:20 and 0:100) On the chemical and sensory properties of pearl millet bound cake. The obtained results indicated that nutritional value of the bound cakes increased in terms of their protein, fiber, and mineral content. In addition, the amount of the essential and nonessential amino acids content in sample 100% millet flour in comparing with sample (A) 100% wheat flour. So, the study recommended that, the availability using of pearl millet flour at different levels into wheat bound cake formula improved their nutritional quality and sensory evaluation of cake bound produced.