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Proximate Composition of Whole, Dehulled And Fermented Beniseed (Sesame indicum) With Associated Bacterial Species
Abstract
Proximate composition and microbiological properties of whole and fermenting beniseed were evaluated. The proximate composition of
whole sesame seed (WSES) was as follows: 4.55% moisture, 3.51% ash, 20.42% crude protein, 37.07% fat, 6.48% crude fibre and 34.45% carbohydrate; that of the dehulled seed was: 30.88% moisture, 1.66% ash, 17.13% crude protein, 4.47% crude fibre, 6.51% fat, 33.82% carbohydrate; the proximate composition of
dehulled fermented sesame seed (DFSES) was: 45.09% moisture, 1.63% ash, 13.19% crude protein, 1.8% crude fibre, 15.68% fat and
24.41% carbohydrate. Bacteria isolated from the fermented dehulled seeds were Bacillus subtilis, Bacillus pumilis and Lactobacillus sp.
Coliforms earlier noticed during the initial stage of fermentation were eliminated completely on the third day of fermentation. The product is
safe for use as condiments for soup. Fermentation of sesame seed is therefore recommended for use in soup as condiment as it tends to improve the quality of the resulting product based on its nutritional contents.
whole sesame seed (WSES) was as follows: 4.55% moisture, 3.51% ash, 20.42% crude protein, 37.07% fat, 6.48% crude fibre and 34.45% carbohydrate; that of the dehulled seed was: 30.88% moisture, 1.66% ash, 17.13% crude protein, 4.47% crude fibre, 6.51% fat, 33.82% carbohydrate; the proximate composition of
dehulled fermented sesame seed (DFSES) was: 45.09% moisture, 1.63% ash, 13.19% crude protein, 1.8% crude fibre, 15.68% fat and
24.41% carbohydrate. Bacteria isolated from the fermented dehulled seeds were Bacillus subtilis, Bacillus pumilis and Lactobacillus sp.
Coliforms earlier noticed during the initial stage of fermentation were eliminated completely on the third day of fermentation. The product is
safe for use as condiments for soup. Fermentation of sesame seed is therefore recommended for use in soup as condiment as it tends to improve the quality of the resulting product based on its nutritional contents.
