Effects of processing methods on the antinutrional factor and the nutritional comparison of sesame (Sesamum indicum l) seed

Abstract

The effect of processing on phytic acid (PA) reduction and nutritional composition of
sesame seed was investigated. Raw sesame seed (RASS) was compared with seeds
processed by three different methods: roasted (ROSS), boiled (BOSS) and soaked
(SOSS) sesame seeds. Processing had no significant (P>0.05) effects on the proximate
composition and the amino acid profile of the seeds but, significantly (P<0.05) reduced
the PA content of the seed. The soaked seed contained significantly (P<0.05) less PA
compared to the raw (control) and the roasted seeds. Phytic acid reduction was similar
in soaked and boiled seeds as well as boiled and roasted seeds.
It was concluded that soaking is an effective method of improving the nutritional
quality of sesame seed.

Keywords: Sesame seed, processing, anti-nutritional factor, nutritional qualitybr>
Sahel Journal of Veterinary Science Vol. 6 (1) 2007: pp. 16-20