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Effect of processing on the composition of sesame seed and meal
Author(s) -
Carter Fairie Lyn,
Cirino Vidabelle O.,
Allen Layton E.
Publication year - 1961
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/bf02641238
Subject(s) - endosperm , food science , meal , chemistry , decortication , lysine , sugar , composition (language) , oxalate , solvent , amino acid , biochemistry , organic chemistry , medicine , linguistics , philosophy , pathology
Except for a variation in the free epsilon ‐amino lysine content of the protein, the Mexican screw‐pressed meals were quite similar in their composition. The lysine values for sesame protein obtained for the solvent‐extracted meals were much higher than those obtained for the screw‐pressed meals. Screening of the endosperm and spermoderm from the solvent‐extracted meals was effective in reducing the oxalate content of the resulting flour although some epiderm fragments passed through a 60‐mesh screen. The decortication process completely removed the portion containing the oxalate from the seed and also reduced the calcium, sugar, and silica contents.