study of effect of using different levels of tahinah[sesame butter]on the protein quality of chickpea dip

ABSTRACT

This study was conducted to investigate the effect of using different proportions of tahinah [0.0, 10, 15, 20 and 25%] on the protein quality of chickpea dip, and to evaluate the protein quality of chickpea dip when consumed with bread. Protein quality was evaluated using the methods of net protein utilization [NPU operative[OP] and standardized[ST] and protein efficiency ratio [PER] in weanling Sprague- Dawley rats. Ranges of PER,NPU[op],NPU[st] and NDpE% for the six types of chickpea dip were respectively 1.85-2.47,55.0-74.8,58.01-83.4 and 4.97-7.88%. The level of tahinah that provided the best protein quality was 15% with value of NPU[op] of 74.8.It was significantly the highest [P casein and 15%chickpea dip + bread diets. Values of NDpE% for 15,20 and 25% tahinah were not significantly different[7.33, 7.88 and 7.88%, respectively]. The consumption of chickpea dip with bread [at a ratio of 12] led to improving the protein quality. It can be concluded that the chickpea dip prepared by addition of tahinah to chickpea and the chickpea dip with bread are considered of high quality