Effect of fermentation containers on the chemical composition of fermented sesame (Sesamum indicum L) seeds

Abstract

The importance of utilizing oilseeds as complementary nutrient sources for human consumption has received considerable attention in recent years. There exists wide varieties of oil crops including sesame seed (Sesamum indicum L.), which are reported in literature to be rich in oil and nutrients; however, the presence of anti nutritional factors limits its uses. Processing grain using fermentation results in enhanced nutrition, stabilization of original raw materials, and detoxification of anti nutritional factors. There was lack of adequate traditional fermentation containers hence the need for use of some modern containers. This work, therefore, studied the effects of using banana leaf and plastic (high density polyethylene) bowl as containers for fermentation on the nutrients and anti nutritional factors of sesame seed. Samples were fermented separately using banana leaf and plastic bowl for seven days at temperature of 35 ± 2°C. Samples were drawn at intervals during fermentation to determine proximate composition, elemental concentrations and anti-nutritional factors concentrations using standard procedures. The pH decreased in the first 5 days and then increased as fermentation progressed coupled with a consistent rise in titratable acidity. Proximate analysis showed an increase in ash and crude fat contents with corresponding decrease in the carbohydrate and protein contents during fermentation. Protein ranged between 15.25% and 15.37% in banana leaf and plastic bowl respectively, compared to raw seed (26.20%). Fat increased from 51.02% in raw sesame to 60.20% and 59.33% in banana leaf and plastic bowl, respectively. However, fermented samples obtained from the plastic bowl had higher vitamin (thiamine and riboflavin) and minerals (calcium, phosphorus, potassium, magnesium, iron, selenium, zinc and manganese) in comparison to samples fermented in banana leaf. Fermentation in banana leaf and plastic bowl significantly reduced oxalate content of raw sesame by 35.40% and 29.12% respectively. In addition, phytate content was significantly reduced by 36.37% and 34.43% respectively. The present study showed that fermentation container had significant effect on nutritional composition during the fermentation of sesame seed.

In Vitro and In Vivo Starch Digestibility and Quality of Bread Substituted with Acid and Heat‐Moisture Treated Sweet Potato Starch

“…The reduction of the specific volume of loaves with the supplementation of NSPS or A‐HMT SPS was due to effect of dilution on gluten content in the composite flours. The reduction of the gluten content in the composite flours may give the significant effect on the dough properties including less elasticity and smaller extensibility resulting in smaller loaf volume . Miyazaki et al reported that the substitution of heat‐moisture treated maize starch (HMT‐M) to wheat flour decreased the elasticity of the dough because the HMT‐M did not bind readily with gluten to form elastic dough, resulting in low specific volume of loaves.…”

Dietary Implications of Detoxified Jatropha curcas Kernel for Clarias gariepinus Fingerlings

“…The findings of Nwosu [ 22 ] on asparagus beans ( Vigna sesquipedalis ) had earlier shown that soaking could effectively reduce phytate and cyanogenic glycosides. Additionally, Makinde et al [ 23 ] reported an oxalate reduction of between 21.69% and 29.64% when different parts of Sesamum indicum cultivars were soaked for 12 h.…”

“…The utilization of NFRs in the latter category can be improved by various processing methods [ 21 ]. While some processing methods can increase the cost of feed production (due to the extra energy needed for thermal and mechanical processing), soaking is one of the few low-cost and simplistic methods that can be used for the processing of NFRs [ 22 , 23 , 24 , 25 ]. However, compared to other methods, this appears to be the least researched for the detoxification of many NFRs, perhaps because they are thought to be ineffective against thermolabile antinutrients.…”

Effect of Fermentation on the Microbial and Nutrient Composition of Digue: A Fermented Food Obtained with Pumpkin (Cucurbita maxima) and Peanut (Arachis hypogaea)

“…The increase in the mineral content could be explained by the decrease in the total polyphenol content, thus, increasing the availability of minerals during fermentation. Studies by Makinde and Akinoso (2013) have shown an increase in phosphorus and potassium after the 7 th day of fermentation of sesame seeds. Mohamed et al (2007) noted an increase (22mg/100g) of phosphorus during the millet fermentation.…”