Résumé
Quail eggs were chemically evaluated for the chemical composition, minerals, cholesterol and amino acid contents in comparison with chicken eggs. The effect of addition of quail and chicken eggs to cookies formula on the chemical composition, minerals, amino acid contents, baking quality and sensory evaluations of the produced cookies was studied. Chemical scores, protein efficiency ratio [PER] as well as biological value [BV] were calculated to estimate the protein quality of both cookies. Results indicated that protein, ash, total carbohydrates, minerals except zinc content and total essential amino acid contents as well as non-essential ones of quail eggs and their cookies were higher than those of the chicken eggs and their cookies. On the other hand, it was found that the quail eggs and their cookies showed less fat and cholesterol contents compared to chicken eggs and their cookies. Consequently, both PER and BV of cookies made from quail eggs were higher than those of the cookies contained chicken eggs. Lysine was the first limiting amino acid in both tested cookies. The cookies prepared from quail eggs had the higher baking quality and overall acceptability scores compared to the cookies manufacture from chicken eggs