Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
American Journal of Biochemistry and Molecular Biology
  Year: 2012 | Volume: 2 | Issue: 3 | Page No.: 175-182
DOI: 10.3923/ajbmb.2012.175.182
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail
Effect of Thermal Processing on the Biochemical Composition, Anti-nutritional Factors and Functional Properties of Beniseed (Sesamum indicum) Flour
M.O. Adegunwa, A.A. Adebowale and E.O. Solano

Abstract:
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.
PDF Fulltext XML References Citation Report Citation
 RELATED ARTICLES:
  •    Nutrient Changes and Antinutrient Contents of Beniseed and Beniseed Soup during Cooking using a Nigerian Traditional Method
  •    Chemical and Functional Properties of Full Fat and Defatted Cassia fistula Seed Flours
  •    Biochemical Study of Some Oil Seeds (Brassica, Sesame and Linseed)
  •    Biochemical Analysis of Black and White Sesame Seeds from China
How to cite this article:

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.

DOI: 10.3923/ajbmb.2012.175.182

URL: https://scialert.net/abstract/?doi=ajbmb.2012.175.182

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 

       

       

Curve Bottom