CHANGES IN NUTRIENT AND ANTINUTRITIONAL CONTENTS OF SESAME SEEDS DURING FERMENTATION

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June – July 2013, vol. 2, no. 6
pages: 2407-2410
Article type: Food Sciences of Food Sciences
Abstract: Sesame seeds were fermented using the traditional method for four days and samples taken for analysis each day till the last day of fermentation to monitor the compositional changes in the seeds as fermentation progressed. The viable count obtained ranged from 8.0×103 after 24 h to 2.93×106 cfu/g on the 4th day. The crude protein and fat content increased as fermentation progressed reaching 27.84% and 51.58% respectively. Fermentation yielded positive effect on the phytic acid, phytin phosphorus and oxalate content of the flour samples when compared with the control. Phytic acid content ranged from 31.59 mg/g for raw seed to 18.13 mg/g for fermented seed flour. Sesame seed are high in minerals such as calcium, magnesium, potassium, sodium and slight increases in values were obtained at the end of processing. Sesame seeds are rich in both essential and non-essential amino acids with leucine, methionine, phenylalanine, threonine and valine values higher than the recommended daily allowance. Processing significantly increased the amino acid values. Sesame flour demonstrated ability to scavenge free radicals. Fermentation of sesame seeds resulted in reduction in the antinutrients in the seed and the seed can serve as soup condiment and seasoning with improved nutritional composition with respect to protein and amino acid.
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