Background: The aim of this study was for estimation and comparism of masticatory efficiency in patient wearing heat cured acrylic and flexible base partial denture, finding out the role of peanuts and carrots on the measurement of chewing efficiency, and to find out whether the types of P.D. (being single or two opposing each other) has any effect on the masticatory performance. Materials and methods: Twenty partially edentulous patients were selected. Five of these patients were selected having Kennedy class I with no modification against natural dentition, other 5patients having Cl.I against Cl.I . The other 5 patients having Cl.III against natural dentition and the last 5 patients were with Cl.III against Cl.III. several ways were used for measuring masticatory efficiency including: number of chewing strokes, number of swallows, the mastication time, and measure the masticatory performance by sieving method. Differences between the means of the four groups were analyzed with t-test. Results: The differences between the two denture base types in total number of strokes was significant at (p<0.001) in study group (2,3,4), the study group (4)have the highest mean value of the total number of strokes for acrylic denture during chewing carrots food types(47.6)strokes. The highest mean value of the total chewing time is for the fourth group with the acrylic denture during chewing carrots (35.2 sec.), and the highest masticatory performance index was for the flexible denture in all study groups during chewing the two tested food. Conclusion: The flexible partial denture provide better chewing efficiency than heat cure acrylic partial denture, the masticatory performance was higher for flexible partial denture than heat cure acrylic partial denture, there was significant differences between carrots and peanuts in both flexible and heat cure acrylic partial denture, and patient with single denture show better chewing efficiency than patient with paired denture.