The current study was aimed to preparation of an acceptable food product such as biscuits using different types of chickpea flour. The chemical composition of the variety of chickpea (local, import, tasaly) was determined. The obtained results indicated that the contents of moisture were: 9.4%, 11.3%, 7.1%g, respectively and the content of protein was greatest on local chickpea than that in the import & tasaly, that recorded ,11.8g, 9.6g, 8.4g, respectively while the crude fat was, 5.9g, 9,9g,5.5g, respectively. The content of amino acid ranged from 1.6, 1.8, 2.1, g/100 g and the carbohydrate ,58.3, 55.8, 63.7, g/100g respectively. The fiber content ranged from 4.2, 4, 4.3 g/100 g. In terms of Sensory evaluation of the results showed that fortification of biscuits with chickpea flour increased the coherence and the lightness of biscuit. Results indicated that as the fortified chickpea flour ratios increased, most of liking and sensory attributes increased. There were no significant differences between fortified and control biscuit samples in sensory evaluation except for flavor and color in general. Also, results indicated that Chickpea flour up to 30% level could be incorporated the formulation of biscuits without affecting their overall quality.
Generally, it could be recommended that it is possible to produce acceptable food products such as biscuits using chickpea flour because it contains many nutrients that contribute to the treatment of some disease, especially malnutrition diseases.