Exploring Nutritional and Functional Properties of Different Varieties of Sesame Seed Cakes: An Industrial by-Product

Abstract

Sesame (Sesamum indicum), as an oilseed, has been explored widely by the oil industry. Therefore, the production of its by-product, seed cake is also high. Since the seed cake is a high source of protein and fiber, it has the potential to be utilized as value-added food product. The present study is aimed to evaluate various functional and nutritional properties of four selected varieties of white (Pragati and Shekhar) and black (VIP and Ojha) sesame seeds and their seed cake, as obtained by solvent extraction. The study revealed significantly (p<0.01) higher water and oil absorption capacities, as well as the swelling capacity of all studied sesame seed cakes than their whole or flour of sesame seed. The study has shown that sesame seed (27.25 g/100g) and cake (48.36 g/100g) of the Pragati variety have exceptionally high protein content. VIP variety of sesame seed and cake are a rich source of fiber, having 18.74g/100g and 29.56 g/100g respectively. The high fiber also shows good correlations with water absorption capacity, as recorded in the case of sesame flour (r 2 =0.966) and seed cake (r 2 =0.916). The high functional and nutritional values of sesame seed cakes suggest their potential use in developing a functional ingredient for food and nutraceutical formulations.

Physico-Chemical, Textural and Sensory Evaluation of Emulsion Gel Formulated with By-Products from the Vegetable Oil Industry

“…Malaviya and Yadav [45], investigated the color of cake sesame seeds and determined that L* had values ranging from 33.39 to 65.49, while a* values ranged from 0.20 to 3.33, and the b* parameter had values ranging from 2.32 to 12.41. Due to the loss of colored oil during extraction, sesame seed cake has higher color parameter values than sesame seeds, which can have color from black to white due to the presence or absence of certain genes [45]. Walnut kernel color can be golden, dark gold and brown [46], while walnut oilcake color varies from yellow to light brown.…”