Processing Treatments of Beniseed (Sesamum indicum Linn) on Nutrients, Anti-Nutrients Composition and Functional Properties of Flour

摘要

Beniseed is an important oilseed, with high oil content and nutrientcomposition. The effect of processing (roasting, soaking, boiling, andgermination) on proximate, mineral composition, anti-nutrients and functionalproperties of the beniseed flour were analysed. Also the sensory properties ofcookies from blends of wheat and beniseed flours were determined. The resultsshowed that moisture, fat, crude protein, carbohydrate, ash and crude fibrecontents of the flours were significantly different and rangedfrom 3.20% - 4.79%, 34.34% - 50.43%, 15.19% - 30.65%, 18.90% - 22.16%, 4.54% -6.01% and 4.30% - 7.59%, respectively. Processing significantly (p < 0.05)reduced the anti-nutritional factors and germination gave the highest mineralvalues in the beniseed flours. Water absorption capacity, oil absorptioncapacity, foaming stability, foaming capacity and swelling index, ranged from1.00 - 1.28, 1.10 - 1.13, 98.72 - 108.82, 2.94 - 19.80 and 1.14 - 1.54respectively. Sensory evaluation showed that 20% soaked beniseed floursubstitution of wheat had no significant difference with 100% wheat cookies.Germinated sample gave a more desired nutrient composition (low fat andcarbohydrate, high protein and mineral composition) but performed poorly in sensoryattributes. In conclusion, beniseed gave a good flour blend withwheat in baked products, also further processing of the germinated flour to improve the appearance will give more nutritious cookies.