Effect of Thermal Processing on the Biochemical Composition, Anti-nutritional Factors and Functional Properties of Beniseed (Sesamum indicum) Flour

Adegunwa, M.O.; Adebowale, A.A.; Solano, Eloy

doi:10.3923/ajbmb.2012.175.182

Cited by 34 publications

(39 citation statements)

References 15 publications

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“…Phytic acid reported was found be in good accordance to the results reported by [17]. Oxalic acid observed was in accordance with the findings reported by [18,19] for processed seed. In sesame spread, phytic acid was reduced by 38% while oxalic acid was reduced by 9% compared to the sesame seeds.…”

Section: Chemical Charactersization Of Sesame Fat Spreadsupporting

confidence: 82%

“…Phytic acid content was found to be moderately high compared to the results reported by [17]. Oxalic acid was in accordance with the findings reported by [15,18,19]. However, some differences in the composition may be due to environmental stress, climatic conditions, geographical, cultivation and harvesting practices.…”

Section: Chemical Characterization Of Sesame Seedssupporting

confidence: 80%

“…In sesame spread, phytic acid was reduced by 38% while oxalic acid was reduced by 9% compared to the sesame seeds. Similar reduction in phytic acid was reported by other workers [17,18,19]. Reduction of phytic acid and oxalic acid may not be due to destruction of the compound but may rather be due to its ability to complex with protein and minerals [31].…”

Section: Chemical Charactersization Of Sesame Fat Spreadsupporting

confidence: 69%

“…While roasting temperature and roasting time had high significant effect on color values of a* and b*. As in mentioned in [19] there was a declining in the L-values (darkening) of seeds at higher roasting temperatures and they mentioned that the low-moisture content, denaturation of proteins, and the concentrated amount of oil particles embedded in protein matrix could be reasons of color variation during roasting of sesame. Similar results were observed by [27].…”

Section: Effect Of Roasting Conditions and Ingredients On Color Of Sementioning

confidence: 72%

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Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production

Mijena¹

2017

IJNFS

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Abstract:The present study was carried out to standardize roasting operation for production of superior quality sesame fat spread by optimizing roasting temperature, roasting time, selecting suitable food additives and their proportion. Central composite design (CCD) was used for planning experimental design. Four factors: roasting temperature (180-220°C), roasting time (10-20 min.), sugar (4-6%) and lecithin (0.8-1.2) were evaluated with respect to overall acceptability, texture profile analysis and L*, a*, b* color values. The optimized roasting conditions and level of ingredients for making superior quality sesame fat spread was found to be: roasting temperature at 180°C for 20 min and incorporating 7.3% sugar, 1.2% of lecithin, 5% hydrogenated vegetable oil and 1.2% salt. The average chemical composition of sesame fat spread was found to be moisture 0.26%, protein 27.0%, crude fat 53.51%, total carbohydrates 16.31%, crude fiber 13.23%, ash 3.15%, phytic acid 4.64%, oxalic acid 0.73mg/g. Sesame Fat Spread is categorized among nutraceutical and functional foods and healthy alternative product which can be eaten as spread on bread, biscuit sandwiches, salad dressing and in soups.

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Section: Chemical Charactersization Of Sesame Fat Spreadsupporting

confidence: 82%

Section: Chemical Characterization Of Sesame Seedssupporting

confidence: 80%

Section: Chemical Charactersization Of Sesame Fat Spreadsupporting

confidence: 69%

Section: Effect Of Roasting Conditions and Ingredients On Color Of Sementioning

confidence: 72%

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Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production

Mijena¹

2017

IJNFS

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“…Drying, roasting and boiling (in descending order) significantly improved (p<0.05) the availability of protein. Adegunwa et al (2012) reported no significant effect of thermal processing (cooking, roasting and autoclaving) on the protein content of beniseed. However, Abdulsalami and Sheriff (2010) reported substantial increase in crude protein after soaking and cooking of bambara groundnut (Voandezeia subterranean).…”

Section: Discussionmentioning

confidence: 96%

The effect of thermal processing on protein quality and free amino acid profile of Terminalia catappa (Indian Almond) seed

et al. 2014

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The study examined the effect of various processing methods-boiling, drying and roasting-on the in vitro and in vivo protein digestibility and free amino acid profiles of Terminalia catappa seed. Moisture and crude protein of the various samples were determined. In vitro protein digestibility was determined after pepsin digestion. For the in vivo experiment, defatted T. catappa based diet was fed to 3 weeks old Wistar rats for 4 weeks and compared with animals maintained on casein based and nitrogen-free diets. The biological value (BV), net protein utilisation (NPU) and protein efficiency ratio (PER) of the diets were determined. Free amino acid composition was carried out using thin layer chromatography. Moisture was highest in the boiled T. catappa seed (8.30± 0.00 %). The raw, roasted and dried seeds had 5.55±0.07, 3.88±0.22 and 3.75±0.07 % respectively. Crude protein was 19.19, 18.89, 17.62 and 16.36 % in the dried, roasted, boiled and raw seeds respectively. Roasted T. catappa seed had the highest in vitro protein digestibility with 37.52 %, while the dried, boiled and raw samples had digestibility values of 27.57, 27.07 and 24.45 % respectively. All nine essential amino acids were present in T. catappa in high concentrations except methionine and tryptophan. Glutamate was present in the highest concentration. Also, free amino acids were higher in the processed seeds compared to the raw seed. Animals fed T. catappa diet compared favourably with the casein group, thus indicating that the protein is of good quality.

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Comparative study on proximate, functional, mineral, and antinutrient composition of fermented, defatted, and protein isolate of Parkia biglobosa seed

Ogunyinka

Oyinloye

Osunsanmi

et al. 2016

Food Science & Nutrition

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The use of plant‐derived foods in the prevention, treatment, and management of metabolic diseases especially diabetes has gained prominence; this has been associated with their physicochemical properties. This study was conducted to compare the proximate, functional, mineral, and antinutrient composition of the fermented seeds, the defatted seeds, and the protein isolate from Parkia biglobosa seeds. The results showed that the fermented, defatted, and protein isolate varied in composition within the parameters studied. The proximate analysis revealed that the protein isolate had the highest ash (6.0%) and protein (59.4%) as well as the lowest fat (5.7%) and moisture (5.1%) content when compared to the fermented and defatted samples. In like manner, the functional properties of the protein isolate were relatively better than those of the fermented and defatted samples, with oil absorption capacity of 4.2% and emulsion capacity of 82%. The magnesium and zinc content of the protein isolate were significantly higher when compared with the fermented and defatted samples, while a negligible amount of antinutrient was present in all the samples, with the protein isolate having the lowest quantity. The overall data suggest that the protein isolate had better proximate, mineral, functional, and antinutrient properties when compared to the fermented and defatted samples. Therefore, the synergistic effect of all these components present in the protein isolate from P. biglobosa seed in association with its low carbohydrate and high protein/ash contents could play a vital role in the management of diabetes and its associated complications.

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Effect of Thermal Processing on the Biochemical Composition, Anti-nutritional Factors and Functional Properties of Beniseed (Sesamum indicum) Flour

Cited by 34 publications

References 15 publications

Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production

Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production

The effect of thermal processing on protein quality and free amino acid profile of Terminalia catappa (Indian Almond) seed

Comparative study on proximate, functional, mineral, and antinutrient composition of fermented, defatted, and protein isolate of Parkia biglobosa seed

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