Biochemical evaluation and utilization of sesame seeds in preparation of functional foods

Abstract

newline The Brajeshwari variety of sesame seeds were given treatments viz. roasting, dehulling treatments(with NaOH, 1% salt, 10% salt for 14 h and 24h and oven dried) and were incorporated in theproducts viz. cookies, cake, nutrient dense sesame bar and chikki were developed.The weaning mixes were developed by supplementation with tahini at different levels. Raw sesame seeds contained 19.72 per cent crude protein. Vitamin C, and#946;-carotene and total tocopherol, mineral content (Mg, Fe, Cu, Zn, P) and antinutritional content were higher in raw sesame seeds as compared to roasted and dehulled sesame seeds. Total phenol and DPPH% inhibiton activity was highest in roasted sesame seeds. Thiamine and riboflavin content of raw sesame seeds was higher (0.74 and 0.33 mg /100g) as compared to roasted (0.72 and 0.33 mg/100g) seeds. The major unsaturated fatty acid were linoleic acid (46.34 to 47.99%) maximum in roasted sesame seed and minimum in dehulled sesame seed. Palmitic and stearic acid was found to be 9.99 and 3.7 per cent in raw seed and 10.21 and 3.66 per cent in dehulled seeds. Sesame seeds were roasted in microwave for 1, 3, 6, 9,11 min and boiled in water for 5, 10, 20, 30 min, respectively. With increase in duration of microwave roasting (1 to 11 min) and boiling (5 to 30 min) of sesame seed crude protein, crude fibre, vitamin content and antinutritional factors decreased significantly (pand#8804;0.05) but crude fat and total phenol content increased. The mean scores for overall acceptability of the developed products were acceptable at different levels of supplementation of sesame seeds. The nutrients in the developed products by using roasted sesame seed flour increased significantly (pand#8804;0.05) with increase in supplementation level. Sesame seed had all the essential and nonessential amino acids with a good biological value. The total viable count was highest in weaning mix prepared by using roasted rice flour (log 4.24 cfu/g) while least viz. log 3.43 cfu/g was recorded in roasted wheat flour weaning mix supplement