Determination of Nutrient Content, in vitro Digestibilities, Anti-Nutrients, Β-Carotene and Total Antioxidant Activity of Sesame (Sesamum indicum)

Main Article Content

Tanvi Bansal
Asha Kawatra

Abstract

Sesame (Sesamum indicum) is one of the valuable vegetarian sources of dietary protein with good quality amino acids that are very essential for growth. It possesses phytonutrients such as omega-6 fatty acids, flavonoids, antioxidants, and certain vitamins with potential anti-cancerous as well as health-promoting properties. Sesame seeds were analyzed for various nutritional parameters. The amount of moisture, protein, fat, ash, and fibre were found to be 4.17, 21.18, 46.64, 4.62, and 3.06 percent, respectively whereas calcium, iron, and zinc were 1294, 15.37, and 7.74 mg/100g, respectively.  In vitro protein digestibility was estimated to be 79.50% whereas phytic acid was 247.37 mg/100g, and polyphenols 189.30 mg/100g.The values for β-Carotene and total antioxidant activity (TAA) was found to be 12.75 μg/100g and 0.94 mg/g, respectively. Looking at the good nutritional profile of sesame, it can be utilized in various supplementary food products to enhance the product quality by improving its taste and increasing its energy, protein, calcium, and mineral content. Incorporation of sesame seeds into daily food items can make them both micro and macro nutrient-dense, which can be used for feeding people from all the age-groups. And also, the information provided may help plant breeders to develop improved varieties of sesame in the future.

Keywords:
Sesame seeds, nutritional composition, total minerals, protein digestibility, β-carotene, polyphenols, total antioxidant activity

Article Details

How to Cite
Bansal, T., & Kawatra, A. (2020). Determination of Nutrient Content, in vitro Digestibilities, Anti-Nutrients, Β-Carotene and Total Antioxidant Activity of Sesame (Sesamum indicum). European Journal of Nutrition & Food Safety, 12(9), 94-102. https://doi.org/10.9734/ejnfs/2020/v12i930289
Section
Original Research Article

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