Physico-chemical Properties of Sesame (&amp;lt;i&amp;gt;Sesamum indicum&amp;lt;/i&amp;gt; L.) Varieties Grown in Northern Area, Ethiopia

Zebib, Haftom; Bultosa, Geremew; Abera, Solomon

doi:10.4236/as.2015.62024

Cited by 40 publications

(27 citation statements)

References 33 publications

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“…As it can be seen from Table 5, the levels of essential and non-essential metals determined in the sesame seed samples of this work are either lower than the reported data or in good agreement with other studies obtained in the same and other countries. Thus, the amount of Fe recorded in this study was lower than the concentrations of iron reported by Zebib et al [41] (102-108 mg/L), Özcan et al [43] (63.3-254 mg/L) and Obiajunwa et al [42] (113 mg/L). Zinc is present in appreciable amount in the ranges of 57.9-67.…”

Section: Comparison Of the Mean Levels Of Studied Metals With Literatcontrasting

confidence: 81%

Assessment on the levels of selected essential and non-essential metals in sesame seeds (Sesamum indicum L.) collected from Sheraro Town, Northwest Tigray, Ethiopia

Gebrekidan¹,

Desta²

2019

Bull. Chem. Soc. Eth.

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The purpose of this study was to determine the levels of essential and non-essential metals in sesame seeds (Sesamum indicum L.). Six sesame seed samples (three red and three white) were purchased randomly from six shops in Sheraro, Tigray, Ethiopia. The levels of Fe, Zn, Cu, Cd and Pb in the sesame samples were determined by FAAS. 5 g of dried and homogenized samples were digested using 30 mL of HNO3 (70%) and 25 mL of HCl (37%) at 120 o C for 5 hours. The efficiency of the procedure was validated by spiking and the percent recovery for all studied metals varied from 90-120%. The mean levels of the metals (mg/kg) were found in the ranges 35.5-43.1, 58.1-67.0, 15.3-21.3, 0.202-0.262 and 0.08-0.114 for Fe, Zn, Cu, Cd and Pb, respectively. Analysis of variance at 95% confidence level indicated significant variations only for Cu and Zn. Thus, the sesame seeds analyzed are safe for human consumption.

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Section: Comparison Of the Mean Levels Of Studied Metals With Literatcontrasting

confidence: 81%

Assessment on the levels of selected essential and non-essential metals in sesame seeds (Sesamum indicum L.) collected from Sheraro Town, Northwest Tigray, Ethiopia

Gebrekidan¹,

Desta²

2019

Bull. Chem. Soc. Eth.

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“…The values obtained for the mass of 1000 seeds are close to those found by Zebib et al (2015) and Ozkan et al (2012), who have found values for different cultivars ranging from 2.7 to 3.1 and from 2.7 to 3.9, respectively. However, the values found are lower than those found by Queiroga et al (2012), who found a minimum 3.0 g value for the mass of 1000 seeds for the BRS Silk cultivar.…”

Section: Resultssupporting

confidence: 89%

Physical properties of sesame seeds harvested at different maturation stages and thirds of the plant

Araújo

Barbosa

Gomes

et al. 2018

Chil. j. agric. res.

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The quality of sesame (Sesamum indicum L.) seeds is directly influenced by their physical characteristics, which are seldom studied notwithstanding their extreme importance in the entire production chain. Therefore, the objective of this study was to quantify the physical properties of two types of sesame seeds, collected at three points in the plant with different maturation levels, measured with digital caliper, and to evaluate the feasibility of using a digital image to determine their physical characteristics. The seeds were initially evaluated for water content and mass of 1000 seeds, and later with the data of the characteristic dimensions A (length), B (width), and C (thickness), obtained by a caliper and digital images, we determined their sphericity, circularity, projected area, and geometric diameter. We observed that water content did not affect the physical properties of the cream (CNPA G4) and black sesame cultivars. In addition, seeds of the black cultivar presented higher results than the seeds of the cream cultivar for the mass of 1000 seeds (2.7 ± 0.08 g), sphericity (58.8 ± 0.47%), projected area (4.03 ± 0.12 mm 2 ), and geometric diameter (1.65 ± 0.03 mm). Seed batches harvested after 70% maturation had the highest mass of 1000 seeds (2.7 ± 0.12 g). The results of the physical analyses of sesame seeds performed with caliper and digital image are equivalent, which shows that digital images can be used as tools to obtain the physical properties of seeds.

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“…From the nutritional profile, sesame is categorized among nutraceutical and functional foods. As [3] reported the physico-chemical properties of three sesame varieties grown in Northern area of Ethiopia. Results showed that Ethiopian sesame varieties were good source in nutrients and were functional foods for human nutrition and utilization.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production

Mijena¹

2017

IJNFS

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Abstract:The present study was carried out to standardize roasting operation for production of superior quality sesame fat spread by optimizing roasting temperature, roasting time, selecting suitable food additives and their proportion. Central composite design (CCD) was used for planning experimental design. Four factors: roasting temperature (180-220°C), roasting time (10-20 min.), sugar (4-6%) and lecithin (0.8-1.2) were evaluated with respect to overall acceptability, texture profile analysis and L*, a*, b* color values. The optimized roasting conditions and level of ingredients for making superior quality sesame fat spread was found to be: roasting temperature at 180°C for 20 min and incorporating 7.3% sugar, 1.2% of lecithin, 5% hydrogenated vegetable oil and 1.2% salt. The average chemical composition of sesame fat spread was found to be moisture 0.26%, protein 27.0%, crude fat 53.51%, total carbohydrates 16.31%, crude fiber 13.23%, ash 3.15%, phytic acid 4.64%, oxalic acid 0.73mg/g. Sesame Fat Spread is categorized among nutraceutical and functional foods and healthy alternative product which can be eaten as spread on bread, biscuit sandwiches, salad dressing and in soups.

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Physico-chemical Properties of Sesame (<i>Sesamum indicum</i> L.) Varieties Grown in Northern Area, Ethiopia

Cited by 40 publications

References 33 publications

Assessment on the levels of selected essential and non-essential metals in sesame seeds (Sesamum indicum L.) collected from Sheraro Town, Northwest Tigray, Ethiopia

Assessment on the levels of selected essential and non-essential metals in sesame seeds (Sesamum indicum L.) collected from Sheraro Town, Northwest Tigray, Ethiopia

Physical properties of sesame seeds harvested at different maturation stages and thirds of the plant

Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production

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