This study was carried out to investigate the effect of partial substitution (10 and 15%) of wheat flour by sorghum or chickpea flour on quality parameters of sponge cake and biscuit. Chickpea flour contained the highest percentage of protein, lipids, ash and crude fiber. Water absorption was increased by replacement of wheat flour with sorghum or chickpea flour. From the obtained data, it could be seen that the deleterious effect of adding sorghum flour to wheat flour on the rheological properties was more pronounced than that happened when chickpea flour was added. Cake prepared with sorghum flour had less pronounced improvements in its chemical composition rather than those of chickpea. With regard to volume and specific volume, cake prepared with 10% chickpea flour with or without cake improver recorded the highest values. Cake prepared by chickpea flour had no any unfavorable sensory change especially for the cake produced by cake improver.  Crude protein, lipids, ash and crude fiber contents were increased progressively in all biscuit samples with increasing of either the sorghum or chickpea flour levels. Also, there were no significant differences (P>0.05) between the thickness and spread ratio of control biscuit compared to that of sorghum or chickpea- wheat composite flour.  It is worth mentioning that the substitution of wheat flour with chickpea flour gave biscuit more sensory acceptable.

Iron deficiency anemia is considered one of prevalent patients in developing countries, whereas it is well known that wheat flour is deficient in iron, hence, in this study wheat flour (72%) extraction fortified with celery seeds and cinnamon bark meal individually as a natural sources of iron at levels 5, 7.5 and 10 g/100 g wheat flour and preparation of biscuit samples. Iron content in wheat flour, celery seeds and cinnamon were determined. Biscuit samples were sensory evaluated and baking quality tested. Total iron and available iron were determined in biscuit samples. Biological evaluation for experimental rats designed and histopathological examination was tested for heart organ of rats. The results showed that wheat flour, celery seeds and cinnamon contained from iron 1.98, 57 and 50 mg/100 g respectively. Total iron and available iron increased in biscuit samples by increasing celery seeds and cinnamon additives compared with unfortified biscuits (control). Sensory evaluation of biscuit samples showed slight decrease in color, crunchiness and appearance while odor and taste significantly improved by increasing celery seeds and cinnamon additives compared with control. Baking quality of biscuit samples indicated increasing in weight, while volume, diameter and thickness slightly decreased by increasing celery seeds and cinnamon additives compared with control. Biological evaluation revealed that mean values of hemoglobin, hematocrit, red cell count, mean corpuscular volume, mean corpuscular hemoglobin, mean corpuscular hemoglobin concentration, serum iron and serum ferritin significantly improved after 8 weeks in groups rats fed on biscuits fortified with celery seeds and cinnamon compared with control. histopathological overhaul declared amelioration in ogran heart for groups rats fed on biscuits fortified with celery seeds and cinnamoin compared with anemic control