Evaluation of wheat pies supplemented with different plant protein sources

ABSTRACT

Ground full-fat sesame, peanut and sunflower seeds were used as high sources of plant proteins to supplement pies for child-feeding programs. The plant protein sources were added at levels of 15,30 or 45% either alone or in combination of two complements [15% for each] or in combination of the three complements [each at 10%]. Pies content of proteins, essential amino acids and fats increased in fortified pies with increasing the replacement percentage specially in pies supplemented with peanut, while total carbohydrates were decreased. Minerals were much higher in fortified pies than control. Pies supplemented with sesame were characterized by their higher contents of calcium, iron, copper and zinc. Biological evaluation of different types of pies revealed higher biological value [BV] and protein efficiency ratio [PER] in fortified pies than in control. The highest biological values were recorded in pies supplement with 10% of each of sesame, peanut and sunflower than pies supplemented with 30% peanut alone. However, pies fortified with 30% peanut had higher scores of texture taste, odour and colour than other treatments