Vol. 6, Issue 5 (2018)
Improvement of nutritional quality of sesame (Sesamum indicum L.) oil by applying technological treatment
Author(s): Didier Aristide Ikpé Kouamé, Betty Meuwiah Faulet, Ghislaine Chiépo Dan, Gbocho Serge Elvis Ekissi and Patrice Lucien Kouamé
Abstract: Present study was conducted to investigate the influence of germination time on physicochemical and biochemical characteristics of oil extracted sesame (Sesamum indicum) seeds. Sesame seeds were soaked and germinated in laboratory under room conditions (humidity 85%, temperature 25 °C) during 4 days. Oils were extracted using a screw press and analyzed by conventional methods. The results have shown that germination significantly decreased oils moisture, triglycerides (98.31 to 90.32%) and oils viscosity (71.09 to 66.29 mPa.s). It increased iodine value (104.64 to 105.98 g I2/100 g) saponification index (191.11 to 193.82 mg KOH/g). There was no detectable peroxide value during germination and the color of extracted oils was significantly affected. Antioxidant power of oils has been improved by increasing vitamin E (0 to 597.65 µg/g) and vitamin A (0.80 to 4.80 µg/g) contents. Nutrient information reported illustrates the benefits to public health for consumers of these plant seeds.
Pages: 1855-1863 | 419 Views 111 Downloads
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How to cite this article:
Didier Aristide Ikpé Kouamé, Betty Meuwiah Faulet, Ghislaine Chiépo Dan, Gbocho Serge Elvis Ekissi, Patrice Lucien Kouamé. Improvement of nutritional quality of sesame (Sesamum indicum L.) oil by applying technological treatment. Int J Chem Stud 2018;6(5):1855-1863.
