Utilization of sesame seeds for development of antioxidant rich foods
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Date
2020
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Punjab Agricultural University, Ludhiana
Abstract
Sesame seed (Sesamum indicum L.) is one of the oldest oilseed crops having valuable nutrients and
antioxidants important for human health. The present investigation was carried out on the utilization of
sesame seeds for development of antioxidant rich foods. Three common Indian varieties of sesame
seeds namely Rajasthan til-346 (white), Punjab til-2 (white) and Rajasthan til-54 (black) were selected
for the study. These varieties were processed by different methods viz. steaming, roasting and
germination. Processed seeds were analysed for proximate composition, amino acid content, in-vitro
protein digestibility, anti-nutritional factors, minerals and their in-vitro bioavailability, bioactive
compounds and their antioxidant activities. Different antioxidant rich foods like cookies, bread and bar
were developed by using different levels of selected varieties of sesame seeds. Level of substitution
were standardized on the basis of organoleptic acceptability. Cookies were prepared at 20, 30 and 40%
level of substitution, bread at 3, 6 and 9% and bar at 30, 40 and 50% level of substitution. Processing
significantly (p<0.05) affected the proximate composition of sesame seeds. Processing resulted in
significant reduction in mean phytate content of sesame seeds, maximum reduction was observed after
germination (85.7%) followed by roasting (68.3%) and steaming (32.6%) and for oxalate content
maximum reduction was observed after germination (46.2%) followed by steaming (40.3%) and
roasting (30.4%). Independent of varieties, all selected processing have the potential to enhance the invitro
protein digestibility in sesame seed. Highest increase in mean protein digestibility was observed
during germination (21.1%) followed by steaming (7.4%) and roasting (5.3%).Total phenolic content,
flavonoid content and antioxidant activity i.e. DPPH, ABTS and FRAP significantly (p<0.05) increased
during processing values ranged between 1.19 to 1.88 , 1.0 to 4.20, 1.16 to 5.83, 1.03 to 7.30 and 1.10
to 2.54 times, respectively. In bread and cookies incorporation of sesame seeds at 6 and 20% was
highly acceptable for all varieties, respectively. While in bar 40% incorporation was acceptable for
white varieties and 30% for black variety was highly acceptable. All developed products were found to
be significantly (p<0.05) higher in proximate constituents, amino acids, bioactive compounds and
antioxidant activities as compared to control. Methionine, cysteine and in-vitro protein digestibility of
developed products ranged between 179.16 to 215.54 mg/100g, 102.11 to 167.25 mg/100g and 63.15 to
78.41%, respectively. A significant (p<0.05) increase in bioactive compounds and antioxidant activities
was observed in all developed products. Total phenolic and flavonoid content ranged between 0.31 to
1.59 and 0.12 to 0.76 mg/g, respectively. Among all products, sesame bar was found to be highest in
bioactive compounds and antioxidant activities. Overall acceptability of products developed from white
sesame seeds were relatively higher than black sesame seeds. Up to 6% of black or white sesame in the
form of paste can be supplemented in bread and up to 20% in cookies, whereas in bar up to 40 and 30%
of white and black sesame seeds can be incorporated, respectively. So the study recommends that
sesame should be popularized for its effective utilization and after suitable processing sesame seeds can
be used in traditional recipes to make it nutritionally dense.
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Citation
Jaiswal, Akriti (2020). Utilization of sesame seeds for development of antioxidant rich foods (Unpublished Ph.D. Dissertation). Punjab Agricultural University, Ludhiana, Punjab, India.