Proximate, Mineral and Functional Properties of Maize Starch Complemented with Defatted Sesame Seed Flour

Abstract

Background: Maize is known to be one of the major cereals used as indigenous breakfast meal and for infant weaning. It is high in carbohydrate with limited protein content and deficient in lysine. There is a need to complement its nutritional attributes with the inclusion of sesame seed flour known to be rich source of protein, fat and some essential minerals to maximize adequate nutrition and minimize mal nutrition that could result from the deficiency of these essential nutrients. Objectives: The physicochemical properties of maize starch complemented with defatted sesame seed flour were investigated.  Methods: Maize grains and sesame seed were processed into starch and flour respectively. The ratio of maize starch to sesame seed flour was 90:10, 85:15, with 100% maize starch as control and 100% maize flour as control. The samples were evaluated for proximate, mineral and functional properties using standard analytical procedure. Results: The proximate composition varies significantly (P≤0.05).The moisture content was in the range of (9.25 to 12.0%), protein (10.58 to 21.70%), crude fiber (0.50 to 3.0%), fat content(1.75 to 10.0%), ash content (1.35 to 3.45%) and carbohydrate (50.55 to 72.67%).The mineral composition shows no significant difference (P≤0.05). Copper was in the range of (0.29 to 0.33 mg/100g), potassium (2.08 to 2.13 mg/100g), sodium (3.67 to 3.72 mg/100g), magnesium (0.77 to 0.84 mg/100g) and manganese (1.47 to 1.54 mg/100g). Most of functional properties investigated show no significant difference (P≤0.05). Bulk density was in the range of (0.62 to 0.64g/ml), swelling power (4.75 to 8.56 g/ml), water absorption capacity (1.8 to 3.0 g/g), oil absorption capacity (1.35 to 1.70 g/g) and gelation capacity (8.20 to 11.90%). Conclusion: The inclusion of defatted sesame seed flour to maize starch during processing can significantly improve proximate, mineral and the functionality of the blends.   

Keywords: Maize starch, physicochemical properties, sesame seed flour