Studies on Physicochemical Quality of Milk Cake from Admixture of Buffalo Milk and Chickpea (Cicer aritienum Linnaeus) Solids.

Bengal Gram or Chickpea (Cicer aritienum. Linnaeus) is very rich in nutrients, especially in protein content (21%). It is easily available throughout Indian subcontinent. It has therapeutic value and held high by Ayurvedic sciences. Milk cake is a delicious, mouthwatering dessert, very popular sweet in northern and central part of India. This is an unique Cake made with just a few ingredients. Milk cake is a common sweetmeat which can be enriched by addition of chickpea solids. The basic aim of study was to find out the physiochemical parameters and yield of milk cake blended with buffalo milk and chickpea solids. The data collected on different aspects were tabulated and analyzed statistically using the methodsof analysis of variance and critical difference. According to the analysis, treatment T₄ with 8% was found to be the best among the three chick pea solids milk cake. Thus, as per acceptability of the product judged by physiochemical evaluation and therapeutic value, the treatment can be rated as T₄>T₃ > T₂>T₁>T₀. The highest mean score for yield percentage of chickpea milk cake (27.45) was obtained from treatment T₄ followed by T₃ (26.87), T₂ (26.52) and T₁ (26.07). The minimum score (26.04) was obtained by T₀