This work evaluated the impacts of pH and sodium chloride (NaCl) concentration on some functional properties, in vitro protein digestibility, and amino acid profile of sesame (Sesamum indicum) protein isolate (SPI) produced using simultaneous recovery of protein and oil technique. The emulsion activity index (EAI), foam capacity (FC), and protein solubility varied with pH and ionic ability. Foam capacity rose with an increase in ionic strength. Protein solubility ranged from 8.39% at pH 4 to 55.08% at pH 10. In vitro protein digestibility of the SPI with pepsin–pancreatin enzyme systems was 89.57%. Amino acid profile showed that essential amino acids constituted 39.48%. The amino acids had good scores well above 50%. The results showed that SPI extracted by aqueous technique could be used as food ingredient, particularly as thickener, binder, and ingredient in baked food products.

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In this study, effects of oxidation, esterification, osmotic pressure, and cross‐linking modification methods on functional groups in Amaranthus viridis starch and feasibility of utilizing both native and derived starches as fat replacers were evaluated. The functional groups in native and modified starches were found to consist of OH stretch, CH stretch, CO stretch, NH bend, CH2 and CH3 bend, CO stretch, and CH bend. The results showed that oxidation, osmotic pressure, and cross‐linking increased the presence of alkenyl group in starch samples, which enhanced their characteristics as fat replacers. Moreover, modification methods affected the functional groups, which could lead to variations in performance when used as food ingredient. The ability of native and modified A. viridis starches as fat replacers could be ranked as oxidized starch > osmotic pressured starch > cross‐linked starch > native starch > esterified starch. Practical applications Amaranthus viridis grains contain a significant amount of starch. The functionality of starch in food industry could be enhanced through modifications. Modified A. viridis starches have functional group (alkenyl group), which enhances their characteristics as fat replacers. Consequently, the modified starches could be used to partially replace fat in fat rich foods such as mayonnaise and salad cream. Thus, minimizes health risks associated with consumption of fatty foods

This study investigated the simultaneous recovery of oil and protein from sesame seeds using aqueous extraction technique by the application of factorial design and central composite design.Solid-to-solvent ratio and pH were identified to have the highest significant (p < .05) effects on both oil and protein recovery. High solvent volume and extration temperature favored protein yield. Solvent volume had more influence on the protein yield than the extraction temperature.The significant effect of the extraction temperature was quadratic in nature while solid-to-solvent ratio was both linear and quadratic. Optimization of the extraction process showed that the optimal conditions for the process were found to be solid-to-solvent ratio, 1:3 (w/v); pH, 11; extraction temperature, 47 8C and surfactant concentration, 0.1 M NaCl with predicted oil and protein recovery of 73.60% and 75.12%, respectively. The validated values for oil and protein recoveries were 75.02% and 73.10%, respectively. The processing steps are readily scalable. Practical applicationsSesame is an oilseed that contains edible and odorless oil, and with good source of protein for man. The mechanical method of extracting edible oil from oilseeds gives low yield while n-hexane is flammability, explosiveness, and mild toxicity. Simultaneous recovery of oil and protein from sesame seeds using aqueous extraction technique will reduce production cost and time while maintaining high oil and protein yields. The oil can be used for both domestic and industrial purposes, and the protein in food formulation to combat malnutrition. K E Y W O R D Saqueous extraction, central composite design, factorial design, oil and protein recovery, optimization, simultaneous recovery

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