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ISSN: 1579-4377
EFFECT OF PROCESSING ON SOME MINERALS, ANTI-NUTRIENTS
AND NUTRITIONAL COMPOSITION OF SESAME (SESAMUM
INDICUM) SEED MEALS.
Jimoh W.A. 1, Fagbenro O.A.2, Adeparusi E.O2.
1.Fisheries and Aquaculture Unit, Department of Biological Sciences, Crescent University, Abeokuta,
Ogun State
2.Department of Fisheries and Aquaculture Technology, Federal University of Technology, Akure,
Ondo State.
ABSTRACT
Raw, cooked and toasted meals from Sesame (Sesamum indicum) seeds were analysed for
proximate, mineral and anti-nutrient composition and the changes accompanying chemical
composition when processing sesame seedmeal were investigated. There was significant
(P<0.05) variation in the crude protein, crude lipid, crude fibre and ash content of undeffated
and defatted sesame seed meal. Defatting the dehulled samples of the sesame seed meal
increased its protein contents. There was significant (P<0.05) increase in protein content of
the cooked and toasted seed meal when compared with that of the raw sample. While
magnesium, sodium and potassium were the most abundant macro minerals in sesame
seedmeal, Iron was the most abundant micro mineral in sesame seed meal used. A significant
(P<0.05) reduction was observed in the mineral composition with processing time. As was
observed in the raw samples, copper was not detected in the sample cooked and toasted for 30
minutes. A reduction in mineral contents of the cooked samples was observed. Raw sesame
seed meal contains the highest level of anti-nutrients with respect to Trypsin Inhibitor (TIA),
lectin, tannin, phytin, saponin and oxalate. Cooking and toasting reduced anti-nutrient
contents of sesame seedmeal at lower cooking and toasting time. TIA and lectin contents were
removed at higher cooking time while only lectin content was completely eliminated at 30
minutes toasting time.
KEYWORDS
Processing minerals, anti-nutrients, sesamum indicum, seed meals.
Jimoh W.A. et al. EJEAFChe, 10(1), 2011 [1858-1864]
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INTRODUCTION
Plant oilseeds and pulses constitute a readily available source of dietary protein for use within
compound and aquafeed. (Tacon, 1997) but their use within compound aqua feed is restricted
by the presence of one or more endogerous antinutrients (NRC, 1993). Sesame (Sesamum
indicum) is one of the important annual crops of the world, grown for oil (Salunkhe et al.,
1991). Sesame seeds are rich sources of protein, minerals such as calcium and phosphorus
(Salunkhe et al., 1991). Hence they have nutrient quality favorably comparable with other
oilseeds and legumes. Like all other oilseeds, their use as fish or other animals feed ingredient
is limited by the presence of anti-metabolites primarily; trypsin inhibitor, phytate (Salunkhe et
al., 1991, Smith, 1968, Agren and Lieden, 1968), oxalate, tannin (Narasinga Rao, 1985) and
phytate (Tacon, 1997). Makkar and Becker 1999 observed that to evaluate an unknown seed
or seed meal, it is imperative to have a detailed description of its chemical and nutritional
properties, to obtain knowledge on acceptability and utilization by livestock, to investigate the
presence of toxins and anti nutritional factors and to develop processes to detoxify deleterious
factors present and finally to utilize the detoxified product for animal diets. Processing oil
seeds and other plant protein to remove bioactive compound that may negatively affect their
utilisation as component of animal feed are always accompanied by changes in their
nutritional composition. This study therefore aimed at establishing such chemical changes as
accompanying cooking and toasting raw, defatted dehulled sesame seed meals.
MATERIALS AND METHODS
PROCESSING OF SUNFLOWER AND SESAME SEED
The dehulled seedmeal were obtained from a farm in Kebbi State. They were processed as
follow.
Raw Sesame Samples: These were prepared by grinding the samples in a laboratory mill and
then mechanically defatted by the use of locally made screw press.
Cooked sesame samples: Three batches of sesame seeds were put in boiling water (1000C)
for 10, 20 and 30 minutes to serve as processing time interval. They were dried, milled, and
mechanically defatted using locally made screw press and designated as C10, C20 and C30
respectively according to their time of processing.
Toasted sesame and sunflower seed sample: Three batches of sesame seeds were put in a
pyrex beaker and heated at 1800C for 5, 10, and 15 minutes respectively. The toasted seeds
were ground, and mechanically defatted using locally made screw press and designated as T5,
T10, and T15 respectively; according to time of processing.
Chemical Analysis
The proximate composition of dehulled defatted sesame seed meal for moisture, fat, ash,
protein and fibre were carried out in triplicate using the methods described by Association of
Analytical Chemist (1991). Nitrogen free extract was estimated by difference.
Macro and micro minerals were analysed from solutions obtained by first dry –ashing the
Jimoh W.A. et al. EJEAFChe, 10(1), 2011 [1858-1864]
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sample at 5250C and dissolving in volumetric flasks using distilled, de-ionised water with a
few drops of concentrated hydrochloric acid. Sodium and potassium were determined using a
flame photometer (corning, UK, Model 405), phosphorus was determined colorimetrically
using a Spectronic 20 (Gallen Kamp, UK) as described by Pearson 1976. All other minerals
were determined using atomic absorbtion spectrophotometer (PYE Unicom, UK, Model SP9).
Trypsin Inhibitory Activity (TIA) was expressed in terms of the extent to which an
aqueous extract of the flours inhibited the action of bovine trypsin on the substrate (Benzoyl
– DL – arginine – p nitroanilide hydrochloride, BAPNA). TIA was subsequently determined
spectrophotometrically as described by Smith et al. (1980).
Haemaglutinin was extracted from the defatted Sunflower and sesame flour by the four- step
method of Huprikar and Sohonie (1965). The heamaglutinating activities of the extract will
then be determined using 0.25% saline – washed trypsinating erythrocytes in a two – fold
dilution technique.
Phytin was determined using a combination of two methods. Extraction and precipation of
phytate was carried out, while iron in the precipate was determined by the method of
Mackower (1970). Phytic acid and phytin- phosphorus contents was determined according to
the method of Young and Greaves (1940). Phitin-Phosphorus was calculated as a percentage
of total phosphorus.
Hydrolysable tannin was determined as tannic acid, following the procedure of Makkar
(1994).
STATISTICAL ANALYSIS
All determinations were conducted in triplicates and the means ± SD of three values were
reported. Data were suggested to analysis of variance (ANOVA) using SPSS 13.0 version.
Duncan Multiple Range Test was used to separate significant differences among treatment
means.
RESULTS
PROXIMATE COMPOSITION
Data on the proximate composition of raw and processed dehulled defatted sesame seedmeal
are presented in Table 1. There was significant difference (P<0.05) in the crude protein, crude
lipid, crude fibre and ash content of the dehulled undefattted and dehulled defatted sample of
sesame seed meal. Defatting the dehulled seed increased the crude protein value significantly.
There was a decrease in the crude protein content of the seed meals with cooking time and
toasting time but not T15.
Table 1.PROXIMATE COMPOSITION (g/100g) OF SESAME SEEDMEAL
Raw whole
seeds
Defatted
raw seeds
C10
C20
C30
T5
T10
T15
Moisture
8.5 ± 0.18 de
8.39 ± 0.25 e
9.1 ± 0 .19 ab
8.97 ± 0 .23 abc
9.28 ± 0.21 a
8.7 ± 0.23 cde
8.58 ± 0.23 cde
8.80 ± 0.15
bcd
Crude
protein
21.78 ±1.47e
42.21 ± 1.89abc
40.39 ± 1.64bc
38.36 ± 1.94cd
35.83±1.97d
42.84 ± 3.92ab
44.76 ± 1.25 a
41.37 ± 2.48
abc
Crude
lipid
46.5 ± 1.01 a
15.92 ± 1.61b
11.90 ± 0.28cd
12.83 ± 0 .22 c
12.58± .81cd
10.76 ± 0.61de
10.89 ± 1.07cde
9.31 ± 1.78 e
Crude
fibre
2.81 ± 0.75b
5.48 ± 0.69a
5.38 ± 0.40 a
6.22 ± 0.70a
5.41 ± 1.26 a
5.76 ± 1.02 a
6.88 ± 0.92a
7.22±1.59 a
Ash
6.36 ± 0.88 d
7.27 ± 0.91 d
11.28 ± 1.05 bc
10.38 ± 1.63 c
12.28 ± 0.53 b
11.88 ± 0.94 bc
12.33 ±0 .42 bc
14.02 ± .67 a
NFE
14.04 ± 1.98d
19.97± 3.61abc
22.02 ± 3.04abc
22.02 ± 3.04ab
24.62 ± 1.82 a
18.18 ± 6.4 bcd
16.76 ± 1.64 cd
19.28 ±
1.56abcd
Figures in each row with different superscript are significantly different (P<0.05) from each other
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MINERAL COMPOSITION
The mineral composition of raw and processed dehulled defatted sesame seed meal are
shown in Table 2. There were significant differences (P<0.05) in the mineral composition
between the raw and the processed. While magnesium, sodium and potassium were the most
abundant macro minerals in sesame seedmeal. Iron was the most abundant micro mineral in
the two seed meal. A significant (P<0.05) reduction was observed in the mineral composition
with processing time when compared with raw copper were not detected in the sample cooked
and toasted for 30 minutes.
Table 2: MINERAL COMPOSITION (PPM) OF SESAME SEEDMEAL
RAW
C10
C20
C30
T5
T10
T15
Potassium
537.21 ±0.29a
239.36 ± 1.07d
368.82 ± 0.63b
165.96 ± 0.64g
328.07 ± 0.003c
228.86 ± 0.39f
224.78 ± 0.04e
Calcium
368.76 ±1.25a
257.25 ± 2.01e
295.10 ± 1.71b
153.63 ± 0.12f
260.01 ± 0.004d
274.06 0.002c
261.86 ± 0.01d
Sodium
764.95 ±7.76a
352.24 ± 1.42d
406.12 ± 0.79b
357.29 ± 0.10d
380..41 ± 0.03c
338.18±0.003e
356.23 ± 0.02d
Magnesium
672.45 ± 20.94a
296.37 ± 1.12d
341.51± 0.56b
205.47 ± 0.32e
298.93 ± 0.75f
300. 0±0.002d
325.53 ± .004c
Zinc
8.64 ± 0.35a
1.27 ± 0.03e
2.45 ± 0.44d
3.28 ± 0.11c
5.17 ± 0.002b
2.98 ± 0.006c
2.31±0.009d
Iron
6.99 ± 0.52a
6.25 ± 0.64b
4.97 ± 0.12d
5.41 ± 0.07c
4.03 ± 0.12e
3.65 ± 0.003f
4.19 ± 0.01a
Copper
0.54 ± 0.03a
0.23 ± 0.03b
0.26 ± 0.03b
ND
0.51 ± 0.02a
0.23 ± 0.002b
ND
Figures in each row with different superscript are significantly different (P<0.05) from each other
ANTI-NUTRIENTS COMPOSITION
The anti-nutrients composition of raw and processed dehulled defatted sesame seed meal are
shown in Table 3. There were significant differences (P<0.05) in the anti-nutrients
composition between the raw and the processed. A reduction trend was observed in the level
of anti-nutrients in the various samples with processing time.
Table 3: ANTI-NUTRIENT COMPOSITION OF RAW AND PROCESSED SESAME SEEDMEALS
RSM
CSM10
CSM20
CSM30
TSM5
TSF10
TSM15
TIA mg/g
0.29 ±
0.01a
0.15 ±
0.03b
0.06 ± 0.04c
ND
0.10 ± 0.00c
0.09 ±
0.00c
0.08
± .0.00c
Lectin %
0.27 ±
0.01a
0.15 ±
0.02b
0.07 ± 0.02c
ND
0.04 ± 0.01c
0.02 ±
0.00c
ND
Tannin
mg/100g
5.62 ±
0.32a
3.96 ±
0.30b
1.54 ± 0.30d
0.49 ±
0.20e
2.19 ± 0.01c
1.83 ±
0.01cd
1.81 ±
0.01cd
Phytin
mg/100g
25.05 ±
4.6a
17.8 ±
0.99b
16.45±1.77bc
11.50 ±
2.40cd
11.34±0.01cd
10.92 ±
0.02c
9.37 ±
0.01d
Saponin %
4.97 ±
0.06c
2.01 ±
0.23c
1.40 ± 0.19c
1.61 ±
0.52c
3.54 ± 0.01a
2.71 ±
0.31b
1.90 ±
0.01c
Oxalate
mg/100gm
15.66
0.45a
8.45 ±
0.47bc
8.19 ± 0.06c
4.68 ±
0.08d
9.40 ± 0.02b
8.60 ±
0.78bc
5.11 ±
0.23d
Figures in each row with different superscript are significantly different (P<0.05) from each other.
The level of anti-nutrients in the raw samples of sesame seedmeal with respect to TIA, Lectin,
Tannins, Saponins , oxalates were significantly (P<0.05) higher than that of the processed
samples of the same seedmeal. A reduction trend was observed in the level of antinutrients in
the various samples with processing time.The TIA and Lectin content of sesame seedmeal
was completely eliminated when the seed was cooked for 30 minutes. Only toasting at 15
minutes completely removed the Lectin contents of the meal.
DISCUSSION
The value of proximate composition of raw undefatted sesame seed agrees with the findings
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of Joshi (1961); Smith (1971); Gopalan et al., (1982), Weiss (1983). The defatted meal or
cakes have a high content of protein. The result of proximate composition of defatted sesame
seed meal was closely comparable with that of Ramachandra et al. (1970) who worked on the
effect of dehulling and method of oil extraction on the composition of sesame flour and cake.
Lower crude protein in cooked sesame seed meal might be as a result of leaching of soluble
component of the protein into cooking water. Adeparusi (2001) made similar observation
when antoclaving lima beans, Phaseolus lunatus L.
Higher content of macro-mineral potassium, sodium, calcium and magnesium in sesame
seed meal recorded in this study agrees with earlier works by Joshi 1961, Agren and Gibson
1968, Gopalan et al 1982 Weiss (1983) Smith 1971, Adam 1975.
The reduction in the TIA of sesame seedmeal recorded in this study for the two
processing technique employed agrees with the work of Norton 1991 who recommended
moist heat treatment (autoclaving for 15-30 minutes as a means of reducing the amount of
TIA in seedmeal below critical level. The critical level as explained by Francis et al.,2001 is
the level of TIA at which most cultured fish and other farm animals will be able to
compensate for the presence of TIA by increasing trypsin production within their system and
this is below 5 mg/g. The optimum level for the destruction of TIA has been reported to be
between 80 and 90% equivalent to a dietary TIA of 1-5 mg/g. The degree of destruction
depends upon temperature, duration of heating, particle size and moisture conditions (Lim and
Akiyama, 1992; Jansman and Poel,1993). In general, the reduction of TIA is accompanied by
a marked improvement in the nutritive value of protein source (Lim and Akiyama,1991,
Shimeno et al.,1992; Rumsey et al.,1993). NRC 1993 remarked that excessive heat treatment
reduces the availability of heat sensitive amino acids and in particular that of lysine.
The Lectin content of the Sesame seedmeal was reduced at lower cooking and toasting
time , This results agrees with the earlier work by Aregheore et al.,1998 who reported a
reduction in lectin content of Jatropha seed meal by moist heating. A reduction trend was
observed in the level of anti-nutrients in the various samples with processing time. However
the lectin content was completely eliminated at higher cooking and toasting time (30 minutes
and 15 minutes respectively) .Although Grant ,1991 reported inactivation of lectin at lower
cooking time of 10 minutes which agrees with the work of Adeparusi 2001 who reported
complete elimination of lectin contents of lima bean (Phaseolus lunatus) by dry and moist
heat treatment applied. It is remarkable that lectins are usually reported as being heat-labile,
their stability varies between plants species (Poel et al., 1990, Almeida et al.,1991).
Phytin contents of the sesame seed meal was significantly reduced with processing time.
This is in agreement with the work of Hossain and Jauncey, 1990 who reported reduction of
phytic acisds in linseed and sesame meals by up to 72 and 74% respectively. Phytates can
reduce bio-availability of minerals, impaired protein digestibility caused by formation of
phytic-protein complexes and depressed absorption of nutrients due to damage to the pyloric
caeca region of the intestine (Francis et al., 2001).
Tannin contents of sesame seed meal also reduced with processing time. Moist heat
treatment gave a higher reduction in tannin than dry heat treatment. This agrees with the
report of Nyachoti et al., 1997 and Adeparusi, 2001. Tannins anti-nutritional effects include
interference with the digestive processes either by binding enzymes or by binding to feed
components like proteins or minerals ( Elkin and Roger,1990, Hagerman et al.,1992). Tannins
also have the ability to complex with vitamin B12 (Liener, 1980, Francis et al., 2001). Tannins
are also known to interact with other antinutrients; Fish and Thompson, 1991 reported the
inhibitory action of tannins on amylase by interaction between tannins and Lectin. So also
interaction between tannins and cyanogenic glucosides reduced the deleterious effect of the
latter (Goldstein and Spencer, 1985).
Moist heat treatment reduced the saponin contents of sesame than dry heat treatment.
Francis et al., 2001 recommended that because of high solubility of most saponin in water,
Jimoh W.A. et al. EJEAFChe, 10(1), 2011 [1858-1864]
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aqeous extraction would remove most saponins from feed ingredients. The anti-nutritional
effects of saponins include increased permeability of small intestinal mucosa cells thereby
inhibiting nutrient transport. Other properties of saponin may also play a role in its growth
depressing action. Endogenous saponins have been found to reduce protein digestibility of
soybean by chymotrypsin (Shimoyamada et al., 1998), probably by the formation of sparingly
digestible saponin-protein complexes (Potter et al.,1993). Complex formation between
saponins and other antinutrients as reported by Makkar et al., 1995a could lead to inactivation
of the toxic effect of both the substances. This is considered to be due to chemical reactions
between them, leading to the formation of tannin-saponin complexes thereby inactivating the
biological activity of both tannins and saponin.
Same trend of results as above was observed with respect to oxalate contents of sesame
seed meal. Narasinga Rao, 1985,Gopalan et al., 1982 and Deosthale, 1981 reported the
sesame seed contain oxalates which reduces the physiological availability of calcium from
seeds.
CONCLUSION
Cooking and Toasting impacted some chemical changes in the nutritional composition of
sesame seed meal.
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