The major issue of the current era is an unbalanced and poor diet like unhealthy fast foods, the main cause of various diseases. Most nutraceutical and pharma industries formulating the medicines from artificial sources are expensive and have several side effects. However, scientists are making efforts to find out the natural sources of medicines for the betterment of human health and treatment of diseases. Simultaneously, the worldwide preferences have shifted from artificial to natural resources and unconventional crops (i.e., oilseeds as protein source) and foods are becoming part of regular diet in most of the community, nutraceutical, and pharma industries. Sesame (SesamumindicumL.) is one of the unconventional crops providing multiple benefits due to its special bioactive components, such as sesamin, sesaminol, and gamma-tocopherol, and fatty acids composition like unsaturated fatty acids (i.e., oleic acid, linoleic acid, stearidonic acid, palmitoleic acid, and traces of linolenic acid). Sesame seed oil supplementation not only improves the quality of snack frying oils but also plays a key role in the formation of good quality healthy snack foods. Moreover, its seeds and oil play imperative role in the formulation of medicines utilized for different ailments. The current review highlights the importance and utilization of sesame seed and oil in pharmaceuticals, nutraceuticals, and food (especially snacks) industries.

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Nonconventional protein isolates were prepared from defatted oilseeds (sesame, flaxseed, and canola). Bioevaluation was performed via growth study parameters i.e., protein efficiency ratio (PER), net protein ratio (NPR), and relative net protein ratio (RNPR). The highest values for these parameters were recorded in sesame protein isolates (SPIs) followed by canola protein isolates (CPIs) and flaxseed protein isolates (FPIs). Nitrogen balance study parameters represented maximum true digestibility (TD) in SPI trailed by FPI and CPI. However, biological value (BV) was found higher in FPI. Similarly, the highest value for net protein utilization (NPU) was noticed in FPI tracked by SPI and CPI. Moreover, safety assessment of protein isolates was also performed including serum protein and kidney and liver function tests. All these parameters showed nonsignificant variations among the tested protein isolates. The outcomes of research explicated that these protein isolates can play a pivotal role to increase the protein level of individuals.

In this study, sorghum and quinoa flours were used to replace the wheat flour as minor ingredient in order to determine the nutritional components, texture, and mineral content of chapati. Initially, sorghum and quinoa flour were subjected to proximate analysis and then added to wheat flour in different proportions (10%, 20%, and 30%) to prepare composite flours. These composite flours were further analyzed for proximate composition. Afterward, these composite flours were used to prepare the chapatis that were further examined for proximate analysis, color, texture, and sensory assessments. The results showed significant increase in the value of protein (11.22–18.80%), fat (0.97–3.28%), ash (1.21–1.77%), and fiber (1.27–1.96%) whereas moisture (30.04–35.39%) and carbohydrates (44.16–49.94%) decreased with gradual increased in sorghum and quinoa flour percentage in chapati samples. The mineral content, that is, iron and zinc, was increased from 0.66 to 1.07 mg/L and 0.23 to 0.39 mg/L, respectively The textural hardness was increased from 21.79 to 48.17% by the addition of quinoa and sorghum flour. Furthermore, the color values (l*, a and b*) of composite flour chapatis demonstrate significant decrease when the level of sorghum and quinoa flour substitution was increased. Sensory evaluation of chapatis showed a significant decrease in appearance, taste, tearing strength, aroma, and overall acceptability with increased quinoa and sorghum flour levels. Regarding sensory attributes, wheat chapatis had better acceptability than the composite flour chapatis. However, composite chapatis had significantly higher nutritive values than the control sample. Conclusively, chapatis or flatbread can be prepared by substituting wheat (60%) with sorghum and quinoa seed flour (20% each) based on the generated results. Novelty impact statement Value chain of sorghum and quinoa in staple diet and to reduce wheat dependency. Nutritional enrichment of chapati in terms of protein, fiber, and mineral contents such as Fe and Zn. A total of 40% wheat can be replaced by 20% of sorghum and quinoa each in the staple diet.