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

This study provides an in-depth assessment of the proximate composition, mineral content, anti-nutritional factors, and functional properties of full-fat and defatted raw dehulled sesame seed flour (Sesamum indicum L.). This research compares full-fat and defatted sesame seed flours to analyze the impact of the defatting process on their nutritional and functional properties. The proximate analysis was carried out to determine the moisture, crude protein, crude fat, ash, and carbohydrate contents of the flours. The mineral analysis focused on elements such as sodium (Na), potassium (K), calcium (Ca), magnesium (Mg), copper (Cu), iron (Fe), phosphorus (P), selenium (Se), zinc (Zn), manganese (Mn), chromium (Cr), lead (Pb), and cadmium (Cd). Anti-nutritional factors like phytic acid, oxalates, total phenol, oxalates, alkaloids, saponins, flavonoids and tannins were measured to evaluate their potential effect on nutrient absorption. Additionally, functional properties such as foaming capacity, swelling capacity, and least gelation concentration were assessed to understand the suitability of these flours in various food applications. Results demonstrated marked differences between full-fat and defatted sesame seed flours. Full-fat flour showed higher crude fat content and marginally higher protein levels, while defatted flour had a higher carbohydrate content due to fat removal. Mineral analysis indicated that full-fat flour had elevated levels of most minerals, though defatted flour exhibited a significantly higher iron content. Anti-nutritional factors were found in both types of flour, but their concentrations varied, affecting nutrient bioavailability and digestibility. Functional property evaluations revealed that defatted flour had slightly enhanced foaming and swelling capacities, suggesting it may be more suitable for food products requiring these properties. The least gelation concentration was found to be similar for both flours, indicating they possess comparable gelling properties. In conclusion, this study offers valuable insights into the nutritional and functional distinctions between full-fat and defatted sesame seed flours. The findings can aid food manufacturers in selecting the appropriate type of sesame flour for specific applications and assist consumers in making informed dietary choices based on the nutritional advantages and limitations of each flour type.