Assessment of the Proximate Minerals, Anti Nutritional Composition and Food Properties of Full Fat and Defatted Roasted Wholeseeds Flour of Sesame Seeds(sesamum Indicum L.)

ABSTRACT
Sesame seeds flour (Sesamum indicum L.) is an ancient oilseed crop renowned for its high
protein, lipid, and dietary fiber content, as well as essential vitamins and minerals. The study
involved obtaining sesame seeds from local markets, processing them into full-fat and defatted
roasted flours, and analyzing various nutritional parameters using standardized methods.The
analysis revealed significant differences in the proximate composition between full-fat and
defatted sesame seed flours. Full-fat flour exhibited higher crude fat content (5.45%) compared
to defatted flour (0.20%). Conversely, defatted flour showed increased moisture content (6.56%)
compared to full-fat flour (3.60%). Both flours had comparable crude protein content, with full-
fat at 18.50% and defatted at 18.21%. The carbohydrate content was slightly higher in defatted
flour (67.05%) than in full-fat flour (63.45%). Ash and crude fiber contents were similar between
the two. Mineral analysis indicated that defatted sesame seeds had lower levels of sodium,
potassium, calcium, magnesium, and phosphorus compared to full-fat seeds. However, the iron
content was significantly higher in defatted seeds. Anti-nutritional factors like tannins, total
phenols, and oxalates were present in both flours, with minor variations. Functional properties
showed that defatted flour had higher water absorption capacity (180.28%) and gelation capacity
(4.00%) compared to full-fat flour. The study concludes that defatted sesame flour retains
substantial nutritional value and offers a low-fat alternative with potential health benefits,
highlighting the need for further research to optimize sesame product processing and utilization in food industries