الفهرس 
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Abstract
Objectives: The aim of present study is to evaluate sweet lupine and chickpea seeds as an economical source of protein and minerals. Also, to study the evaluation of chemical and nutritional properties of sweet lupine and chickpea flour to use their benefits in processing some products like cake and burger. Methods and Results: Gross chemical composition, Minerals content, Fatty acids and Phenolic compounds of raw, soaked and cooked of sweet lupine and chickpea seeds were determined. Also, Organoleptic, chemical and physical properties of processed cake and burger were evaluated. Obtained results from this study showed that sweet lupine and chickpea seeds considered a rich source of crude protein, crude fat, total carbohydrate, elements, unsaturated fatty acids and phenolic compounds. Also, this study cleared the possibility of utilization both of soaked sweet lupine and chickpea flour in processing cakes and burger.