Comparative Analysis of Physicochemical and Sensory Properties of Local Sesame Tahini

Aims: This study examines the physicochemical, sensory, and nutritional properties of five local sesame tahini samples (A, B, C, D, and E) to assess their quality in comparison to industry standards. Random samples were collected from markets in Sulaimani city and stored under controlled conditions. Methodology: Five random sesame tahini samples were collected from some supermarkets in Sulaimani City under good conditions during transportation to the laboratory. The analysis entailed moisture, ash, acid-insoluble ash, pH, fat content, and protein. Moisture was between 0.140 percent (Sample B) and 2.560 percent (Sample C), higher than Codex standards. The ash content was most elevated in sample B (2.680%), but below the 3.5 percent standard. Acid-insoluble ash varied, with samples A and D having Codex standards (0.3%), while others were lower. pH was near neutrality (6.040–6.450), rendering all the samples fit for consumption. Fat content ranged from 53.010 percent (Sample C) to 69.590 percent (Sample A), mostly within the range. Protein content in all the samples was below the 25 percent Codex standard, the highest being for sample A (23.750%) and the lowest for Sample C (19.680%), which may indicate potential variation in processing. Local manufacturers can improve product quality and marketability by knowing their sensory qualities and economic development possibilities. Helping local sesame growers may strengthen the national economy, improve local product quality and general health relevance. Sensory assessment determined color, flavor, taste, and texture. Sample A rated highest for color (4.100) and flavor (3.600), possibly due to better roasting. Samples A and D rated highest for taste (3.500), while sample C rated lowest for all traits, a sign of processing discrepancies. Results: Results highlight the high heterogeneity of tahini quality, highlighting the necessity for more sophisticated processing technology and high-quality raw materials to survive in the market. These findings provide valuable insights for producers wishing to enhance product quality and consumer satisfaction. Conclusion: After analysing different samples, generally commercial local sesame tahini samples have differed in terms of physicochemical properties and sensory attributes. Fat and protein contents were found to have significant effects on texture, taste, and the overall quality rating. There for, local sesame tahini often retains more nutrients and freshness due to shorter supply chains, can offering a healthier, additive-free option, sustainable consumption, but requires industry innovation.