Food & Nutrition

Arab Journal of Food & Nutrition
41. Study of the Effect of Using Different Levels of Tahinah on the Protein
Quality of Chickpea Dip (2000)
Moez Al- Islam Ezzat Faris\ University of Jordan
Supervised by: Dr. Hamed R. Takruri
This study was conducted princpally to investigate the effect of using different
proportions of tahinah on the protein quality of chickpea dip, and to determine the
extent to which the ordinary consumption of bread with chickpea dip (at a ratio of 2: I)
would affect the protein quality. Five different levels of tahinah (0.0, 10, 15, 20 and
25%), along with chickpea dip with 15% tahinah p1us bread (at 1:2 ratio) were used in
the study, with casein diet as a reference protein (positive control).
The level of tahinah that provided the best protein quality was found 15%, with
chemical scores of 0.75 and 1.03 based on laboratory rat and pre-school child (2-5
years) requirements for essential amino acids, respectively. Values of NPU(0p), 74.8;
NPU(st) , 83.4; PER, 2.47 and BV, 87.0% were significantly (P