الفهرس 
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Abstract
The aim of this study was to investigate the chemical composition, antioxidant properties and bacterial content of chickpea (Cicer arietinum) steep liquor (CHSL). In addition, the impact of adding CHSL to some bakery products on the quality and properties of bakery products was studied of chickpea seeds (250 g) were submerged soaked in 500mL boiled sterilized distilled water (1:2, w/v) for 24 h at 37°C, then the filtration was run on Whatman paper No1. As results, 8.2 g of freeze-dried chickpea steep liquor (CHSL) were obtained. Lysine was the main free amino acid in CHSL and accounted for 77% of total free amino acids followed by serine (6.49%). The results of total amino acids found in CHSL indicated that arginine was the main amino acid accounted for 24% of total amino acids followed by tyrosine (20%). Total protein in CHSL was increased with the increment of CHSL fermentation. The free fatty acids and titratable acidity increased with increasing of the fermentation time, while pH decreased. Total sugars in the CHSL was 1.47 % (w/w,) from total carbohydrates while the total reducing sugar was 1.25% of total carbohydrates. Levels of nicotinic acid, pyridoxine, thiamin, riboflavin, folic acid, and vitamin B12 were 14.3, 3.14, 24.2, 1.11, 0.59, and 24.5 mg/100mg CHSL, respectively. The results clearly indicated that CHSL exhibited antioxidant activity. In general, scavenging activity was increased with increasing the fermentation time. After 24 h fermentation, scavenging activity of CHSL reached 94%, while tertiary butyl hydroquinone (TBHQ) exhibited 96%. Also the antioxidant activity, generally, was increased comparing with TBHQ activity, while the highest value noticed after 16 h compared with TBHQ (82% and 82% respectively). Twenty-five acid gas Bacilli isolates were separated from freezed-dried CHSL on nutrient broth medium. The addition of CHSL 4.5% and yeast 1.5% increased the water absorption by farinograph to 60% as a result, the quantity and quality of product increased. According to the measured sensory characteristics included external characteristics (appearance and crust color), internal characteristics (texture, grain, taste, odor, crumb colorand volume) and over all acceptability were enhanced. The results indicated that the addition of 1.5, 3.0 and 4.5% chickpea steep liquor + 1.5% bakery yeast caused a significant increased in external, internal characteristics and over score of the produced pan bread than that the control. According to the results it could be concluded that CHSL is might be used as an assistant to yeast extract for syngas fermentation because it is rich in nutrients and lower in cost compared to yeast extract.