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Improvement of nutritional quality of sesame (Sesamum indicum L.) oil by applying technological treatment

Year: 2018

Type: article

Abstract: Present study was conducted to investigate the influence of germination time on physicochemical and biochemical characteristics of oil extracted sesame (Sesamum indicum) seeds. Sesame seeds were soaked and germinated in laboratory under room conditions (humidity 85%, temperature 25 °C) during 4 days. Oils were extracted using a screw press and analyzed by conventional methods. The results have shown that germination significantly decreased oils moisture, triglycerides (98.31 to 90.32%) and oils viscosity (71.09 to 66.29 mPa.s). It increased iodine value (104.64 to 105.98 g I2/100 g) saponification index (191.11 to 193.82 mg KOH/g). There was no detectable peroxide value during germination and the color of extracted oils was significantly affected. Antioxidant power of oils has been improved by increasing vitamin E (0 to 597.65 µg/g) and vitamin A (0.80 to 4.80 µg/g) contents. Nutrient information reported illustrates the benefits to public health for consumers of these plant seeds.

Source: International Journal of Chemical Studies

Authors: Didier Aristide Ikpé Kouamé, Betty Meuwiah Faulet, Ghislaine Chiépo Dan, Gbocho Serge Elvis Ekissi, Patrice Lucien Kouamé

Language: English

Topic: Sesame and Sesamin Research

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W3088198582

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