The primary objective of this study was to investigate the physicochemical and microbial properties of tehena produced from quinoa seeds in comparison to traditional sesame tehena. The results indicated that quinoa tehena contained lower protein, ash, and lipid content than sesame tehena. However, quinoa tehena exhibited significantly higher carbohydrates (45.66%) and moisture (0.64%) compared to sesame tehena (18.33% and 0.47%, respectively). The data revealed a positive correlation between sesame concentration and the fat, ash, and protein levels, while increasing quinoa proportions led to higher carbohydrate content. Microbiological analysis showed that all examined samples maintained acceptable total bacterial counts, ranging from 3.34 to 3.51 log CFU/ml, which falls within the permissible limits of biological food standards. Similarly, mold and yeast counts remained low, ranging from 1.02 to 1.95 log CFU/ml. Regarding physical stability, the highest oil separation and lowest colloidal stability were observed in the 75% quinoa sample, whereas the 100% quinoa sample demonstrated the lowest oil separation and highest colloidal stability. These variations in stability can be attributed to the specific fat and fiber profiles of the quinoa-based formulations

Tehena is a popular Middle Eastern sauce made from ground, toasted sesame seeds. (Alaouie et al., 2017). Many people around the world like the paste because it is good for their health and taste. (Ab-Jdayil et al.,2002). 

The importance of tehena lies in its use both commercially and in households as an ingredient in many cultural delicacies. These include products that have gained international popularity, such as hummus (chickpeas with tehena) (Yamani and Al-Dababseh,1994). The paste is also used as a sauce for meats like shawarma, and as a sauce (known as tarator) for fish and falafel (Eissa and Zohair,2006). 

Tehena is of high nutritional value. It is rich in lipids, proteins, carbohydrates, niacin, thiamin, and some minerals, such as calcium and phosphorus (Birer, 1985). 

Sesame (Sesamum indicum L.) plays an important role in human nutrition., Its seeds are used primarily for the production of oil, but also for the production of the paste called tahini and salads (Abou-Gharbia et al., 2000; Abu-Jdayil et al., 2002). The chemical composition of sesame shows that the seed is an important source of oil (44–58%), protein (18–25%), carbohydrate (13.5%) and ash (5%) (Elleuch et al., 2007). The oil fraction is remarkably stable to oxidation (Abou-Gharbia et al., 2000).

The traditional way of processing tehena in Lebanon involves sorting the seeds to remove dark or imperfect ones, then soaking them in salt water. This helps settle impurities and dirt at the bottom and eases the peeling process. The seeds that are floating on the surface of the water are then collected, peeled, and washed. The next step involves roasting the seeds, followed by the stone-grinding phase, which brings out the oil in the sesame and turns it into a paste. Many tehena manufacturers, however, rely on a fully automated process. Instead of soaking the seeds in salt water, they are passed into a centrifuge that separates any impurities. The sesame then enters a washing machine, followed by a drying machine, and then a roaster. The roasted sesame is cleaned once again and sorted by color. The accepted seeds then undergo grinding, are homogenized, and then finally pasteurized at a high temperature for several hours to get rid of any potential bacteria (WHO,2008; Blom Invest Bank,2016).

Tehena is a common ingredient in many popular ready-to-eat food products in Middle Eastern and Eastern Mediterranean countries (Lake et al., 2010). 

So, its consumption has increased in European countries, Canada, and the United States. For example, hummus was present in 12% of American households in 2006, and this rose to 17% in 2009. In 2010, hummus consumption increased by 35%, with sales reaching nearly $300 million (Ferretti,2010). 

The nutritional and medicinal importance of Tehena stems from its lignan content. Sesame seed contains very high levels (up to 2.5%) of furofuran lignans with beneficial physiological activities, mainly sesamin, sesamolin, and sesaminol glucosides.

Lignans play an important role in the intermodulation of fatty acid metabolism, inhibition of cholesterol absorption and biosynthesis, antioxidant and vitamin E-sparing effects, hypotensive and anti-aging effects, and improvement of liver function. Lignans may also increase the antioxidant potential of diets and provide stability. In vitro and in vivo studies revealed vitamin E-sparing effects (Periasamy et al., 2010).

Sesame seeds provide around 55?tty acids, most of which are unsaturated fats. Oleic acid (35.9–47%), linoleic acid (35.6–47.6%), palmitic acid (8.7–13.8%), stearic acid (2.1–6.4%), and arachidonic acid (0.1–0.7%) are also in the sesame oil. (Louay and Ghiath,2021). Different types of sesame seeds have different chemical values, and this may depend on how they are cultivated. Sesame seeds have a lot of fiber that can dissolve in water. About a quarter of the total fiber in sesame is soluble fiber. Soluble fiber is one type of fiber that sesame seeds have a lot of. The main part of soluble fiber is mucilaginous gum, and its composition ranges from 8 to 11g per 100 g. (Pathak et al.,2014).

In this research, new sources were used to produce tehena, which is quinoa seeds (Chenopodium quinoa Wild). It is a pseudo-cereal and a member of the Chenopodiaceae family, originating in the Andes of South America and gaining interest due to its excellent nutritional properties. Quinoa provides higher protein, a more balanced amino acid profile, different starch characteristics, more dietary fiber, and a range of phytochemicals than other grains. 

Using new alternatives in the production of tehena instead of sesame seeds, with high-quality and highly nutritious components. such as quinoa seeds, which are rich in many essential nutrients for human health.

Materials and Methods

Materials

Quinoa (Chenopodium quinoa wild), colored Yellow, variety Egyptian 1, was obtained from the Desert Research Center, Matareya, Cairo, Egypt. Sesame seeds(Sesamum indicum), colored White, Sugar, vanilla, corn oil, Citric acid, peanut, NaCl, and Cream powder were obtained from a local Market in Cairo, Egypt.

Technological Application

Quinoa Seeds Preparation:

The quinoa seeds were cleaned, washed, and soaked in cold water for about 24hours. During that, the soaked seeds were hand-washed 3times per day until the soapy foam disappeared, ensuring the removal of saponin and unwanted dust particles.  (Al Shehry,2016).

Sesame seeds Preparation:

Sesame seeds were soaked in water for 12hours. The soaked seeds were strained off. Then the hulls and other foreign materials were separated by soaking in salt solution (15-17gL-1). The seeds were strained off and washed with water to remove the salt. 

Tehena preparation:

Sesame and/or quinoa Tehena samples were prepared as described by Muresan et al., 2015, with some modifications as follows: 

200g of dehulled Sesame seeds or quinoa seeds were roasted in an electric oven at 177°C for 7 minutes. The roasted seeds were milled in the lab. Mill (Ball mill WAFA20, Mazzetti Renato, Italy). According to Zamzami and Fatima Mohammed (2019). The obtained milled seeds (either sesame or quinoa) were used to produce five tehena recipes (100% sesame seeds, 100% Quinoa seeds, 75% Sesame seeds+25% quinoa seeds, 50% sesame seeds+50% quinoa seeds, and 25% sesame seeds+75% quinoa seeds). Different fat content Tehena samples were obtained by adding the required amount of corn oil to the previous recipes. Tehena samples' fat content ranged from 39 to 62%.

Sesame and quinoa Paste (Tehena) Recipes:

Five Sample recipes of Sesame and quinoa paste (Tehena) consist of 100% Sesame (control), 25% Sesame+75% Quinoa (25%), 50% Sesame+50% Quinoa (50%), 75% Sesame+25% Quinoa (75%), and 100% Quinoa (100%).

Determination of Moisture Content for Tehena:

The moisture content of samples was determined by drying five grams of each sample to constant weight in an oven at 105°C according to A.O.A.C.,2016.

Determination of Crude Protein for Tehena:

Total nitrogen was determined by using micro Kjeldahl as follows: 0.2grams of each sample was digested with concentrated sulphuric acid (25ml) in the presence of a catalyst mixture (anhydrous potassium sulfate and copper sulfate in the ratio of 9:1, respectively). After digestion and cooling, the solution was treated with an excess of sodium hydroxide solution (50ml, 50%w/v). The ammonia was received into boric acid (50 ml, 20% w/v) and titrated with 1.0 N hydrochloric acid according to A.O.A.C.,2016. 

Determination of Fats for Tehena:

According to A.O.A.C., 2016. The crude fat content was determined by extraction with hexane for 24 hours. Using a Soxhlet apparatus. Fat (g fat/100g sample) was calculated by weight loss after cycle extractions with petroleum ether in a Soxhlet apparatus. 

Determination of Ash for Tehena:

Ash content was determined by taking two grams of each sample in a silica crucible and igniting it in a muffle furnace at 550 °C to a constant weight, and then the percentage of ash content was calculated according to A.O.A.C.,2016.

Determination of Carbohydrates for Tehena:

The carbohydrate content was calculated using the following formula: Available carbohydrate (%) =100– [protein (%)+Moisture (%)+Ash (%)+Fat (%)] (Mathew et al., 2014).

Energy Calculation (Determination of Caloric Value) for Tehena: 

Caloric value was estimated using the modified Atwater factor as follows: Total energy (Kcal/100g)=[(lipid” g”×9)+(protein “g”×4)+(carbohydrates “g”×1.1×3.75)] as described by (Falch et al. 2010).

Oil Separation:

The tahina sample was weighed (10ml) and carefully placed in a measuring cylinder (10ml volume; 1cm in diameter). The separated oil was allowed to float on the surface of the tahina while it was standing undisturbed. According to Damir (1984), the result was recorded by reading directly the volume of oil that was separated during 8months of storage at room temperature (25°C).

Colloidal Stability:

The percent colloidal stability (Wu.,2001) was determined at randomly chosen time intervals over 90days using the equation below: 

ANOVA analyzes the data obtained from three replicates. Using the SPSS statistical package program, differences among the means were compared using Duncan's Multiple Range test SPSS, 1998. A significant level of 0.05% was chosen.

where H o is the height of the oil phase determined at 90 days from the transmission Turbiscan profile, Ht is the total height of the Tehena paste in the test tubes, and H the height of the test tubes assessed from the initial backscattering Turbiscan profile.

Microbiological Analysis:

Determination of Total Viable Count (TVC) for Tehena:

TVC was determined according to the procedure specified by (Morton et al. 2001) 0.1ml of each dilution was inoculated and spread onto plate count agar (PCA) (Himedia) and left to dry. The plates were then incubated at 35±10°C for 48±2hours. 

Molds and Yeasts Enumeration for Tehena and Halawa Tehenia:

Molds and Yeasts counts were determined following the spread plate inoculation onto Sabouraud dextrose agar (SDA) (Himedia). Plates were incubated at 25±10°C for 5days. This procedure was taken from the United States Food and Drug Administration (USFDA) (FDA,1990); however, the proposed agar was substituted with SDA.

Sensory evaluation of produced Tehena:

Twenty panelists from the staff of the Food Science Department at Beni-Seuf University's Faculty of Agriculture (consisting of 10males and 10females) were asked to evaluate sensory attributes of each sample: taste, color, odor, texture, brightness, and overall, for Tehena, and color, taste, odor, softness, texture, and overall, for Halawa Tehenia. This assessment was conducted at room temperature under normal lighting conditions. A 10-point hedonic scale was used according to the procedure of (Fang et al., 1971; and Iwe, 2010). 

ANOVA analyzes the data obtained from three replicates. Using the SPSS statistical package program, differences among the means were compared using Duncan's Multiple Range test SPSS, 1998. A significant level of 0.05% was chosen.

Chemical Composition

Control (100% sesame), 25% (25% sesame+75% quinoa), 50% (50% quinoa+50% sesame), 75% (75% sesame+25% quinoa),100% (100% quinoa).

Table 1: Chemical Composition (%) and total energy for Tehena Samples:

Mean values in the same row showed that the same superscript small letter is not significantly different (p≥0.05).

Table (1) shows the chemical composition of 5 recipes of Tehena manufactured from (sesame+quinoa). Tehena is an oily paste made from mechanically dehulled and ground sesame seeds. Tehena is considered a condiment in many world regions, including the Middle Eastern countries, Syria, Egypt, and Lebanon. Sesame seeds contain about 25- 35% protein, as well as at least 55% oil, predominantly unsaturated fat as oleic acid (35.9-47%), linoleic acid (35.6-47.6%), in addition to saturated fat such as palmitic acid (8.7- 13.8%), stearic acid (2.1-6.4%), and arachidic acid (0.1-0.7%).

The chemical composition of the Tehena samples obtained from sesame and quinoa seeds is shown in Table 1. Generally, the differences between the chemical compositions of all Tehena samples were highly significant compared to the sesame Tehena (control). The moisture content ranged from 0.13% for 50% Tehena (50% sesame+50% quinoa) to 0.92% for 25% Tehena (25% sesame+75% quinoa). Tehena of quinoa contained lower protein, ash, and fat content than sesame Tehena (control). But quinoa Tehena contained higher carbohydrates (45.66%) and moisture (0.64%) than sesame Tehena (control), which contained (18.33%) carbohydrates and (0.47%) moisture. The current study shows that when the amount of sesame rises, the fat, ash, and protein contents increase. Additionally, when the quantity of quinoa rises, so do carbohydrates rise.

According to the standard specifications for Tehena (ES:941/ 2006 (

The moisture content in Tehena does not exceed 2%, and the ash content does not exceed 3.5%. The protein content is around 20%, and the oil extraction rate is around 50%.

The caloric value (total energy) was shown in the sesame Tehena sample (control), (667.82), was higher than that of the quinoa Tehena sample (591.99). This may be due to sesame's higher fat content than quinoa.

According to Labban and Sumainah (2021), the proximate analysis of sesame butter (Tahni 100g) for water, protein, fat, total carbohydrate, and total energy was 3.05, 17.7, 53.7, 21.19, and 595, respectively.

Figure 1: Sesame and Quinoa Paste (Tehena) Recipes by Fatemah Abdellah.

Microbiological Quality

Table (2): Total count and Mold & Yeast for Tehena (log cfu/1ml):

Control (100% sesame), 25% (25% sesame+75% quinoa), 50% (50% quinoa+50% sesame), 75% (75% sesame+25% quinoa),100% (100% quinoa).

The microbiological quality of the produced Tehena sample was determined as total count and mold yeast count, and the obtained results were presented in Table 2. The result of the total count in Table 2 showed that all the examined Tehena samples had an accepted total count. In contrast, the examined sample recorded total count ranged between 3.34 and 3.51(log cfu/ml), which is under the permissible limits in the microbiological food standards. The same situation was observed for the mold and yeast results, which ranged from 1.02 to 1.95(log cfu/ml).

Oil Separation 

Table (3) Oil separation and colloidal stability of Tehena samples:

Control (100% sesame), 25% (25% sesame+75% quinoa), 50% (50% quinoa+50% sesame), 75% (75% sesame + 25% quinoa),100% (100% quinoa).

Mean values in the same column showed that the same superscript small letter is not significantly different (p≥0.05).

Figure 2: Oil separation and colloidal stability of Tehena samples.

The oil separation and colloidal stability of all studied Tahena samples were determined, and the results were presented in Table 3 and Figure 2. the previous data in Table 3 and Figure 2 indicated that the highest oil separation and the lowest colloidal stability were recorded for sample 75% (75% sesame + 25% quinoa) followed by sample Control (100% sesame) then sample 50% (50% quinoa+50% sesame). On the other hand the lowest oil separation and the highest colloidal stability were recorded sample 100% (100% quinoa) followed by sample 25% (25%

sesame+75% quinoa) this may be explained the fat content of Tehena samples. where the higher the fat content led to the higher of oil separation and the lower of colloidal stability of Tehena samples (MUREŞAN et al.,2015).

These results are in agreement with those reported by Lindner and Kinsellla, (1991), who noticed that after standing for a long time, a layer of oil separates from a dense cake of solids, even though sesame Tehena is also a concentrated suspension of hydrophilic particles in oil.

Figure 3: Oil Separation of Tehena Samples by Fatemah Abdellah.

Sensory Evaluation

Table 4: Sensory Evaluation of Tehena Samples:

Control (100% sesame), 25% (25% sesame+75% quinoa), 50% (50% quinoa+50% sesame), 75% (75% sesame+25% quinoa),100% (100% quinoa).

Mean values in the same column showed that the same superscript small letter is not significantly different (p≥0.05).

The sensory evaluation of five Tehena samples made from sesame or quinoa seeds, along with three combinations of these seeds, was conducted, and the results were tabulated in Table 4. The results presented in Table 4 showed that the highest taste value [9] was recorded for sample 25% (25% sesame+75% quinoa), followed by 50% (50% quinoa+50% sesame) with a score of [8], and sample 75% (75% sesame+25% quinoa), which received a score of [7.61], this means that quinoa seeds had an opposite effect on the Tehena taste. 

The results illustrated that the sample 25% (25% sesame+75% quinoa) recorded the best odor, followed by the sample (50%), then the sample (75%). Concerning to texture result, it could be noticed that a slight effect occurred by increasing the quinoa ratio, so the highest value [8.5] was for (100% quinoa), whereas a slight improvement was observed for the Tehena brightness as a result of replacing sesame seeds with quinoa seeds in samples 25% and 50%. According to the overall acceptability result, it could be noticed that the sample (25%) (25% sesame+75% quinoa) had the highest acceptability compared to the other studied samples. In conclusion, the mentioned result indicated that replacing sesame with quinoa seeds led to an improvement in the taste, odor, color, brightness, texture, and overall acceptance for sample 25% and 50% organoleptically, where all recorded values are more than [6].