Process standardization for formulating protein‐augmented corn‐based extrudates using defatted sesame flour ( DSF ): Sesame oil industry waste valorization

Abstract

The use-up outline for convenient and RTE (ready to eat) snacks is rising with expressive pace in all over the world because of rise in time spent away from home (Omoba, 2013). Consumers nowadays are becoming more and more conscious about concept of convenient and hygienic snacks. Extrudates are one of the major growing commodities in snack foods. Nowadays, children and even adults have started liking and consuming extrudates. The extrudates made by using extrusion process are the very proficient technique for manufacturing plentiful foodstuffs like RTE as well as animal food. Extrusion syndicates elevated shear force and temperature to develop extrudates in preferred size and shape as well as porous structure. The basic raw ingredients of extrudates include cereal grains which has less protein and essential amino acid (Nikmaram et al., 2015). In this context, efforts were made by researchers in preceding works about alteration of basic ingredients with different protein sources to improve the nutritious quality of cereals-based extrudates (Awolu et al., 2020;

Comparative Analysis on the Proximate Composition of Processed Cassava Products Obtained from January to March, 2023 in Lafia Town, Nigeria

“…The application of nitrogen rich fertilizer to the soil contributes to the increased protein contents in cassava as shown by Shittu et al [37] where the protein range increased from 4.3% -19.30% in unfertilized cassava varieties to 9.6 -20.9% in fertilized varieties. However, these results are alarmingly too high levels for protein in cassava flours, garri and fufu [38]. The high levels however, could be attributed to additional nitrogen from cyanides during alkaline distillation of acid-digested samples.…”

“…Fibre contents is related to ash contents. High fibrous cassava roots during dewatering process could indicate loss of mineral contents [38]. There could also be increased rate of nutrients release (loss) in highly permeable fibres during processing [40].…”

Quantification of design associated engineering properties of sesame (Sesamum indicum L.) seed varieties as a function of moisture content

“…Sesame ( Sesamum indicum L.) is a valuable oilseed growing in India, Sudan, China, and Burma that bequeaths 60% of the total global cultivation (Gojiya et al, 2022). Sesame retains decent quality oil (42%–54%), carbohydrates (20%–25%), protein (22%–25%), and ash (4%–6%) (Thakur et al, 2017).…”

“…Sesame retains decent quality oil (42%–54%), carbohydrates (20%–25%), protein (22%–25%), and ash (4%–6%) (Thakur et al, 2017). Sesame is famous as an oilseed due to its amazing seed, oil, and meal qualities (Gojiya et al, 2022). It is generally produced for its good quality oil‐rich seeds and aptitude to augment nutty flavor for food's garnish (Gandhi, 2009).…”

Assessment of water absorption characteristics for improved sesame (Sesamum indicum L.) varieties during hydration

“…Sesame retains decent quality oil (42%–54%), carbohydrates (20%–25%), protein (22%–25%), and ash (4%–6%) (Yoshida & Takagi, 1997). Sesame is famous as an oilseed queen due to its amazing seed, oil, and meal qualities (Fariku et al, 2007; Gojiya et al, 2022). Besides the rich nutritive content of sesame seeds, the presence of antinutrition factors like oxalic acid and phytates in comparatively high amounts in seed hull diminishes the biological accessibility and digestibility of protein and other compositions greatly (Pathak et al, 2019).…”