NUTRITIONAL COMPOSITION AND VALUE ADDITION OF SESAME SEEDS (Sesamum indicum L.)
Loading...
Files
Date
2019-09-09
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU
Abstract
Sesame seed (Sesamum indicum L.) is one of the important annual and oldest oil
seed crop. It is also known as sesamum, benniseed, gingelly, sim-sim and till. The present
study was carried out to assess the nutritional composition, fatty acid profile and
development of value added products of sesame seeds by using Black-local variety and
white GT-1 variety. The moisture were 5.98±0.56 and 5.48±0.06 g, protein 28.23±2.01 and
23.09±3.16 g, fat 45.04±2.60 and 39.84±2.35 g, ash 5.74±0.06 and 5.48±0.10 g, crude fibre
3.70±2.45 and 4.14±0.38 g, carbohydrate 11.29±3.80 and 21.94±1.43 g and energy 563±16
and 539±14 kcal/100g in black and white sesame seeds respectively. Minerals such as
calcium 1668.83±117.83 and 1353.14±100.85, magnesium 379.86±17.09 and
353.98±30.63, Iron 15.43±1.40 and 21.04±1.40, potassium 540.8±45.90 and 376.63±22.32
mg/100g in black and white sesame seeds respectively. The fatty acid profile of oleic acid
36.24±0.04 and 37.63±0.01 per cent, linoleic acid 45.43±0.02 and 43.07±0.1 per cent in
black and white sesame seeds. Polyphenol content were 196.03±71.66 and 383.32±56.52
mg Catechol/100g, tannin were 2.64±0.03 and 1.98±0.43 mg Tannic acid/g equivalent and
per cent of total antioxidant activity were 40.25±0.74 and 40.65±0.37 mg ascorbic acid
equivalent/100g for black and white sesame respectively. Value added products were
formulated by incorporating sesame seeds at different levels. Crackers, numkens and
cookies were acceptable up to 15 days of storage. It concluded that sesame is a good source
of nutrients and fatty acids. Hence it can be used in the development of value added
products for better nutrition and health.