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Effect of dehulling and heat processing on nutritional value of sesame proteins
Author(s) -
Shamanthaka Sastry M. C.,
Subramanian N.,
Parpia H. A. B.
Publication year - 1974
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02639718
Subject(s) - lysine , food science , extraction (chemistry) , chemistry , wheat flour , protein quality , protein digestibility , heat stability , materials science , biochemistry , chromatography , amino acid , composite material
Processing of edible sesame flour involves use of hot lye treatment of the seed for dehulling followed by drying, screw pressing, and solvent extraction. The effect of such processing on protein quality, especially lysine availability has been studied. The enzymatic digestibility of protein is improved as a result of dehulling, and lysine present in the flour exhibits remarkable stability to heat treatment, the maximum losses being less than 15% even under drastic conditions of heat treatment of the flour (1 kg/cm 2 for 60 min). Supplementation of the flour with lysine at an optimal level of 1.25 g L‐lysine HCl/100 g flour enhances the nutritive value of protein, making it comparable to that of milk powder.