The study was conducted to determine the effect of different thermal processing methods (cooking, autoclaving, roasting) on the chemical composition and functional properties of beniseed (Sesamum indicum) flour. Beniseed was subjected to different thermal process, milled into flour and the proximate and mineral composition, anti-nutritional factors and functional properties of the flour determined using standard analytical procedures. Moisture, fat, crude protein, carbohydrate, ash and crude fibre contents ranged from 3.12-3.62, 49.51-53.10 15.01-18.90, 18.22-20.22, 4.98-5.30 and from 3.30-5.56%, respectively. Thermal processing methods significantly (p<0.05) affected the chemical composition of the flour. Autoclaving, roasting and cooking significantly affected (p<0.05) the functional properties of the beniseed flour. Water absorption capacity, Oil absorption capacity, Foam stability, foam stability and foaming capacity, ranged from 79.28-157.20, 63.0-83.0, 95.46-100.25 and 0.96-4.53%, respectively. The thermal processing resulted in significant (p<0.05) reductions in the content of anti-nutritional factors (oxalate, phytate and hydrocyanate). The study concluded that processing of Sesamum indicum by cooking, roasting and autoclaving had significant effect on its chemical composition and functional properties.
M.O. Adegunwa, A.A. Adebowale and E.O. Solano, 2012. Effect of Thermal Processing on the Biochemical Composition, Anti-nutritional Factors and Functional Properties of Beniseed (Sesamum indicum) Flour. American Journal of Biochemistry and Molecular Biology, 2: 175-182.