Chemical composition and nutritional quality of tehineh (sesame butter)

The chemical composition and nutritional quality of tehineh, a paste of dehulled roasted sesame seeds, from Saudi Arabia and other countries, were studied. Results showed 24.7% protein, 58.9% fat, 2.3% fiber, 3.0% ash and <1.0% moisture. The tehineh contained relatively high amounts (mg/100 g) of P (692), Mg (362), Fe (7.19), Cu (1.96), Mn (1.46) and Zn (7.82) and low amounts of Ca (61) and Se (0.05). Gas-liquid chromatography (GLC) analysis of the oil revealed percentages of 42.4 for oleic, 39.7 for linoleic, 9.8 for palmitic and 6.4 for stearic acid. Lysine was the only limiting amino acid with a chemical score of 64, while the sulphur-containing amino acids (methionine + cystine) and tryptophan were present in amounts exceeding the requirement of the FAO/WHO (1973) reference protein. The in vitro protein digestibility (IVPD) value of 83.3% and the calculated protein efficiency ratio (C-PER), 2.14, were slightly higher than those of sesame seeds and both values were lower than the IVPD and C-PER of 90.0% and 2.50, respectively, for ANRC casein.