NUTRITIONAL COMPOSITION AND VALUE ADDITION OF SESAME SEEDS (Sesamum indicum L.)
| dc.contributor.advisor | REVANNA, M. L. | |
| dc.contributor.author | PAVITRA BASAVANNEPPA ONIKERI | |
| dc.date.accessioned | 2020-10-06T10:06:41Z | |
| dc.date.available | 2020-10-06T10:06:41Z | |
| dc.date.issued | 2019-09-09 | |
| dc.description.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. | en_US |
| dc.identifier.other | Th-12475 | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810152609 | |
| dc.keywords | SESAME SEEDS, VALUE ADDITION, NUTRITIONAL COMPOSITION | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 138 | en_US |
| dc.publisher | UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.theme | COMPOSITION AND VALUE ADDITION OF SESAME SEEDS | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | NUTRITIONAL COMPOSITION AND VALUE ADDITION OF SESAME SEEDS (Sesamum indicum L.) | en_US |
| dc.type | Thesis | en_US |