Proximate chemical composition, amino acid and fatty acid profiles of sesame seed flours

TOKUŞOĞLU Ö., Ünal M., Alahr I.

Journal of Food Science and Technology, cilt.41, sa.4, ss.409-412, 2004 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 41 Sayı: 4
  • Basım Tarihi: 2004
  • Dergi Adı: Journal of Food Science and Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.409-412
  • Anahtar Kelimeler: sesame seed flour, Sesamum indicum, proximate composition, amino acids, fatty acids, gas chromatography
  • Manisa Celal Bayar Üniversitesi Adresli: Evet

Özet

The proximate composition, amino acid contents and fatty acid (FA) profiles of flours prepared from 14 sesame (Sesamum indicum L.) seed grown in Turkey were determined. Sesame seed flours (SSF) contained high value of crude protein in the range of 19.12 to 25.35% (p<0.01). Digestible protein concentration was also high (16.88- 25.35%) (p<0.01). Ether extracts were 51.05-60.81% (p<0.01). The moisture contents were in the range of 3.10-4.60 (p<0.01) and.the ash contents ranged from 2.88 to 5.28% (p<0.01) while crude fiber ranged between 3.86 and 5.16% (p<0.01). Total carbohydrate varied from 5.24 to 9.84% (p<0.01). Reducing sugars were 3.96-6.87% (p<0.01). Essential amino acid contents of SSF were of high levels. SSF are good sources of methionine (3.18-3.62 g/16 g N), lysine (2.23 -4.62 g/16 g N), cysteine (2.93 -3.88 g/16 g N) (p<0.01). Fatty acids, (C14:0, C16:0, C16:1n-7, C18:0, C18:1n-9, C18:2n-6, C18:3n-3, C20:0, C20:1) of these flours were obtained in percentage of total fat (p<0.01). Linoleic acid was the major unsaturated fatty acid (41.65-44.97%) and polyunsaturated fatty acid (PUPA) contents were high (p<0.01). The SSF are functional foods for nutrition and utilization.