Effects of boiling and roasting on proximate composition, lipid oxidation, fatty acid profile and mineral content of two sesame varieties commercialized and consumed in Far-North Region of Cameroon

Tenyang, Noël; Ponka, Roger; Tiencheu, Bernard; Djikeng, Fabrice T.; Azmeera, Thirupathi; Karuna, Mallampalli Sri Lakshmi; Prasad, R. B. N.; Womeni, Hilaire Macaire

doi:10.1016/j.foodchem.2016.11.025

Cited by 129 publications

(134 citation statements)

References 16 publications

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“…These results are in accordance with those of Tenyang et al. () who demonstrated that, the peroxide values of sesame oil increases with the thermal treatment of sesame seeds.…”

Section: Resultssupporting

confidence: 93%

Effect of Boiling and roasting on lipid quality, proximate composition, and mineral content of walnut seeds (Tetracarpidium conophorum) produced and commercialized in Kumba, South‐West Region Cameroon

Djikeng

Selle

Morfor

et al. 2017

Food Science & Nutrition

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The effect of boiling and roasting on the lipid quality, proximate composition, and mineral content of African walnut seeds (Tetracarpidium conophorum) was assessed. Results indicated that the quality of walnut oil significantly (p < .05) reduces with the treatments. Oils extracted from DBWN 60 min (Dried and boiled walnuts 60 min) and FBWN 60 min (Boiled fresh walnuts 60 min) were the most altered. The proximate composition and mineral content of walnut seeds was also significantly affected (p < .05) by the treatments. This study reveals that, thermal processing has significant effects on the nutrients and quality of lipids of walnut oil. DTRWN 60 min (Dried and traditionally roasted walnuts 60 min), DORWN 60 min (Dried and oven roasted walnuts 60 min), and TRFWN 30 min (traditionally roasted fresh nuts 30 min) are the best methods for cooking walnut because they preserve the quality of its lipids and some of the nutrients.

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“…These results are in accordance with those of Tenyang et al. () who demonstrated that, the peroxide values of sesame oil increases with the thermal treatment of sesame seeds.…”

Section: Resultssupporting

confidence: 93%

Effect of Boiling and roasting on lipid quality, proximate composition, and mineral content of walnut seeds (Tetracarpidium conophorum) produced and commercialized in Kumba, South‐West Region Cameroon

Djikeng

Selle

Morfor

et al. 2017

Food Science & Nutrition

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“…The acid value was 1.07 mgKOH/g. The content of crude fat was similar to the roasted sesame seeds of two kinds of sesame in Cameroon [10] but higher than that of the raw sesame seeds produced in Syria [11] and Sudan [12]. This may be due to the fact that the preparation of the sesame paste involves the roasting procedure, which resulted in somewhat dehulling and the loss of water, and thus the content of crude fat was relatively elevated.…”

Section: Discussionmentioning

confidence: 71%

Rheology of Sesame Pastes with Different Amounts of Water Added

Hou

2017

Journal of Chemistry

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Sesame paste, usually served as a dressing in some local dishes and the desserts in Southeast Asia and the Middle East, requires mixing with water before consumption to form a thin emulsion of the oil-in-water type. Usually water addition is performed empirically and it is difficult to keep the quality of water-mixed sesame paste consistent. In this study, the rheological behavior of sesame paste with different ratios of sesame paste to added water was investigated. The sesame paste tested contains 59.71% of crude fat and 17% of protein. The ratios of sesame paste to added water (w/v) were 1 : 0.75 (T1), 1 : 1 (T2), 1 : 1.25 (T3), and 1 : 1.5 (T4), respectively. All the samples showed the properties of the viscoelastic solids. The samples T1 and T2 behaved as a pseudoplastic material, whereas the apparent viscosity of T3 and T4 remained almost unchanged with the shear rate increasing. T2 had the moderate area of thixotropy loop (57.32 Pa/s) among the tested samples and scored the highest in the sensory evaluation. Therefore, our study suggested that ratio of sesame paste to added water of 1 : 1 (w/v) is suitable for preparing dressings for different dishes.

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“…According to the works of Tenyang et al . () and Deng et al . (), the increased temperature of thermal treatments could accelerate the autoxidation of lipids.…”

Section: Resultsmentioning

confidence: 90%

“…However, these results were in disagreement with those obtained by Tenyang et al . (), who reported that boiled sesame oil was more stable to oxidation than roasted and untreated sesame oil. The difference might be due to the varieties and treatment conditions.…”

Section: Resultsmentioning

confidence: 99%

Improvement of the yield and flavour quality of sesame oil from aqueous extraction process by moisture conditioning before roasting

Tao

Yang

Xiao

et al. 2018

Int J of Food Sci Tech

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Summary This study was to investigate the effect of conditioning and heat‐treatments on the yield and quality of sesame oil. Confocal laser scanning microscopy (CLSM) and transmission electron microscopy (TEM) were used to explore the microstructure of sesame cotyledon cells. It was found that cell microstructure and oil body membrane of sesame seeds underwent high‐pressure steaming pretreatment (HPS), roasting pretreatment (RP), moisture‐conditioning plus roasting pretreatment (MRP) was all damaged. All these thermal treatments, especially MRP, contributing to increased oil yield from 45.85 (untreated) to 91.69%. Furthermore, RP or MRP yielded a higher content of sesamol than untreated sesame, whereas sesamin and seasamolin content, fatty acid composition, acid value and peroxide value showed no significant changes (P > 0.05) between heat‐treatments. MRP increased the type and content of volatile compounds, which was beneficial to the strong nut‐like aroma. Additionally, MRP had a positive effect on oxidative oil stability (induction time of 10.80 h) with respect to untreated oil (7.82 h).

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Effects of boiling and roasting on proximate composition, lipid oxidation, fatty acid profile and mineral content of two sesame varieties commercialized and consumed in Far-North Region of Cameroon

Cited by 129 publications

References 16 publications

Effect of Boiling and roasting on lipid quality, proximate composition, and mineral content of walnut seeds (Tetracarpidium conophorum) produced and commercialized in Kumba, South‐West Region Cameroon

Effect of Boiling and roasting on lipid quality, proximate composition, and mineral content of walnut seeds (Tetracarpidium conophorum) produced and commercialized in Kumba, South‐West Region Cameroon

Rheology of Sesame Pastes with Different Amounts of Water Added

Improvement of the yield and flavour quality of sesame oil from aqueous extraction process by moisture conditioning before roasting

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