الفهرس 
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Abstract
The present study was carried out to prepare beef burger using maltodextrin and chickpea powder as fat replacers for cardiovascular diseases patients. Sensory evaluation, gross chemical composition, fatty acids and some minerals such as Zn, K, Mg, Ca, P, Na and Fe of the prepared beef burger with maltodextrin and chickpea powder were determined.
-Protein and crude fiber were the highest values in beef burger containing 10% chickpea and beef burger with replacement value 20 % maltodextrin (39.24 and 7.20%).
-The result recorded that the highest value in zinc in beef burger with chickpea 10% (95.00).
- It was noticed that rat groups fed on beef burger with maltodextrin 20% was the highest body weight gain (55.50%). Rat groups fed on cholesterolemic diets effected positively on high density lipoprotein cholesterol (HDL-c), negatively on cholesterol , low density lipoprotein cholesterol (LDL-c), triglyceride as well as reducing glutamic oxalacetic transaminase (GOT) and glutamic pyruvic transminase (GPT) .The lowest content in GPT in beef burger with chickpea 7.5 % ( 104. 00 ). GOT / GPT was decreased in all samples where the lowest value was found in beef burger with chickpea 2.5% (0.10).