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This study was aimed to produce a new low coast product with significant nutritional value using partially replacement of beef meat with milled flaxseeds and chickpea flour.Two sausage formulas were prepared, using 10% flaxseed in formula 1 (F1) and 20% chickpea flour in formula2 (F2) which found to be the most palatable ratios according to the sensory evaluations carried out. The formulas were evaluated for their physicochemical properties, consumer acceptability, approximate chemical composition, minerals content and the profile of amino and fatty acids. The results revealed that, the incorporation of flaxseeds and chickpeas significantly decreased the % of cooking loss and shrinkage while increased the % of cooking yield and water holding capacity. Sensory evaluation showed that there were no significant differences between the control sample and the two prepared formulas in general acceptability. Compared with controls, addition of flaxseeds increased the % of crude fiber, carbohydrates and crude fat as well as Ca, Fe, Zn and P. besides improving the Fatty acids profile and the methionine level. Using of chickpea decreased the fat content while increased both of crude fiber and carbohydrate contents as well as % of Linoleic acid and % of total essential amino acids.As a recommendation of ω6: ω3 polyunsaturated fatty acids should be less than 4,In our investigation we improved ω6: ω3 ratio from 9.32:1in control to 1.07:1 in (F1) by incorporating flaxseeds. Moreover, using flaxseeds and chickpeas in preparing beef sausages reduced the final coasts by 8.3 and 16% respectively.
Rab et al. (Sat,) studied this question.