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Chaudhary, M. K.
- Nutritional Evaluation of Different Varieties of Sesame [Sesamum indicum L.)
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Authors
Affiliations
1 Department of Food Science and Nutrition, ASPEE College of Home Science, S.D. Agricultural University, Sardarkrushinagar-385 506, Banaskantha, IN
2 Department of Statistics, S.D. Agricultural University, Sardarkrushinagar-385 506, Banaskantha, IN
1 Department of Food Science and Nutrition, ASPEE College of Home Science, S.D. Agricultural University, Sardarkrushinagar-385 506, Banaskantha, IN
2 Department of Statistics, S.D. Agricultural University, Sardarkrushinagar-385 506, Banaskantha, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 52, No 2 (2015), Pagination: 199-204Abstract
An analytical comparison of nutritional evaluation was carried out on black and white sesame seeds received from Main Castor and Mustard Research Station, Sardarkrushinagar Dantiwada Agricultural University. The sesame being known as queen of oilseed crops exhibited the oil content ranging from 45.69 to 50.70 %, while the protein, amino acid, lysine, crude fibre, ash and calcium content of defatted sesame meal were in the range 29.80-31.55 %, 2.68-3.25 g/16g N, 8.50-9.02 %, 8.56-9.40% and 1225.86-1628.36 mg %, respectively. The fatty acid profile of oil showed composition oflinoleic, oleic, palmitic, stearic, linolenic andarachidic acids and their proportion ranged as 42.81-46.16, 39.52-41.76, 8.22-9.39, 5.00-5.67, 0.23-0.30 and 0.41-0.49 %, respectively. The phenol and flavonoid content of defatted sesame meal were recorded in the range of 26.05 to 39.85 mg/g and 17.54 to 20.57 mg/g, respectively. The study revealed that black seeded variety had good composition of calcium, moisture, ash, fibre, phenol and the fatty acids viz. oleic acid and arachidic acid, whereas, white seeded varieties had good composition of oil content, flavonoid and linoleic acid. Any impact of seed colour was not observed on protein, lysine content, palmitic and linolenic acids.Keywords
Sesame, Oilseed, Oil, Protein, Ash, Lysine, Flavonoids, Fatty Acids, Phenol, Calcium Fibre.
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