TITLE:
Processing Treatments of Beniseed (Sesamum indicum Linn) on Nutrients, Anti-Nutrients Composition and Functional Properties of Flour
AUTHORS:
Nwamaka A. Obeta, Chika E. Otuu, Fabian U. Ugwuona, Evangeline S. Peter
KEYWORDS:
Beniseed, Functional, Nutrients, Processing
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.11 No.4,
April
29,
2020
ABSTRACT: Beniseed is an important oilseed, with high oil content and nutrient
composition. The effect of processing (roasting, soaking, boiling, and
germination) on proximate, mineral composition, anti-nutrients and functional
properties of the beniseed flour were analysed. Also the sensory properties of
cookies from blends of wheat and beniseed flours were determined. The results
showed that moisture, fat, crude protein, carbohydrate, ash and crude fibre
contents of the flours were significantly different and ranged
from 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 the anti-nutritional factors and germination gave the highest mineral
values in the beniseed flours. Water absorption capacity, oil absorption
capacity, foaming stability, foaming capacity and swelling index, ranged from
1.00 - 1.28, 1.10 - 1.13, 98.72 - 108.82, 2.94 - 19.80 and 1.14 - 1.54
respectively. Sensory evaluation showed that 20% soaked beniseed flour
substitution of wheat had no significant difference with 100% wheat cookies.
Germinated sample gave a more desired nutrient composition (low fat and
carbohydrate, high protein and mineral composition) but performed poorly in sensory
attributes. In conclusion, beniseed gave a good flour blend with
wheat in baked products, also further processing of the germinated flour to improve the appearance will give more nutritious cookies.