12.1 Introduction
Sesame (Sesamum indicum L.) often called as “seed of immortality” is one of the
earliest domesticated short-duration crop grown throughout the year and yields high
amount of oil (45–50%). It was one of the first crops processed for oil and is also one
of the earliest condiments used (De Carvalho et al. 2001). Currently, the largest
commercial producers of sesame seeds include India (660,000 tons) and China
(350,000 tons). It consists of 45–65% oil, 19–35% protein, 14–20% carbohydrates,
and 15–20% hull material along with measurable quantities of oxalic acid, calcium,
and other minerals. Sesame seeds are rich in saturated fatty acids such as palmitic
(8.58%) and stearic acids (5.44%) and unsaturated fatty acids, mainly oleic
(35–50%) and linoleic acids (46.26%). Unsaponifiable fractions in sesame oil
consists of sesamin, sesamolin, sterols (59–60% β-sitosterol, 10–12% avenasterol
18–19% campesterol, 6–7% stigmasterol), and tocopherol. Apart from oil, sesame
seeds are a rich source of protein and calcium. It is rich in methionine, valine, and
tryptophan which are deficient in many other pulses and crops. Bioactive components such as phenolics, vitamins, phytosterols, and polyunsaturated fatty acids are
present in sesame seeds which provide a beneficial effect on human health.
12.2 Origin and History
Sesame, an erect annual herb, is a member of the Pedaliaceae family and is
commonly known as til (Hindi), hu ma (Chinese), sesame (French), goma (Japanese), gergelim (Portuguese), and ajonjoli (Spanish) (Anilakumar et al. 2010). The
original area of domestication is obscure, but despite numerous claims, sesame is
presumed to have originated in Africa and later spread to West Asia to India, China,
and Japan (Alegbejo et al. 2003; Purseglove 1969). Archeological records indicate
that it has been known and used in India for more than 5000 years, and it finds a
mention in Atharvaveda, a holy scripture, as a food rather than an oil or medicine
(I.26.15). Additionally, it is also recorded as a crop in Babylon and Assyria some
4000 years ago (Borchani et al. 2010), and the Assyrians used its oil for food,
ointments, and medicine purposes (Purseglove 1969). Although referred to as
“queen of oilseeds” and being cultivated in both tropical and temperate zones of
Africa, Asia, Latin America, and some parts of southern United States, it is an
orphan crop and hence not mandated by any International Crop Research Institute for
semi-Arid Tropics (Islam et al. 2010).
306
L. Sharma et al.
Sesame (Sesamum indicum L.) often called as “seed of immortality” is one of the
earliest domesticated short-duration crop grown throughout the year and yields high
amount of oil (45–50%). It was one of the first crops processed for oil and is also one
of the earliest condiments used (De Carvalho et al. 2001). Currently, the largest
commercial producers of sesame seeds include India (660,000 tons) and China
(350,000 tons). It consists of 45–65% oil, 19–35% protein, 14–20% carbohydrates,
and 15–20% hull material along with measurable quantities of oxalic acid, calcium,
and other minerals. Sesame seeds are rich in saturated fatty acids such as palmitic
(8.58%) and stearic acids (5.44%) and unsaturated fatty acids, mainly oleic
(35–50%) and linoleic acids (46.26%). Unsaponifiable fractions in sesame oil
consists of sesamin, sesamolin, sterols (59–60% β-sitosterol, 10–12% avenasterol
18–19% campesterol, 6–7% stigmasterol), and tocopherol. Apart from oil, sesame
seeds are a rich source of protein and calcium. It is rich in methionine, valine, and
tryptophan which are deficient in many other pulses and crops. Bioactive components such as phenolics, vitamins, phytosterols, and polyunsaturated fatty acids are
present in sesame seeds which provide a beneficial effect on human health.
12.2 Origin and History
Sesame, an erect annual herb, is a member of the Pedaliaceae family and is
commonly known as til (Hindi), hu ma (Chinese), sesame (French), goma (Japanese), gergelim (Portuguese), and ajonjoli (Spanish) (Anilakumar et al. 2010). The
original area of domestication is obscure, but despite numerous claims, sesame is
presumed to have originated in Africa and later spread to West Asia to India, China,
and Japan (Alegbejo et al. 2003; Purseglove 1969). Archeological records indicate
that it has been known and used in India for more than 5000 years, and it finds a
mention in Atharvaveda, a holy scripture, as a food rather than an oil or medicine
(I.26.15). Additionally, it is also recorded as a crop in Babylon and Assyria some
4000 years ago (Borchani et al. 2010), and the Assyrians used its oil for food,
ointments, and medicine purposes (Purseglove 1969). Although referred to as
“queen of oilseeds” and being cultivated in both tropical and temperate zones of
Africa, Asia, Latin America, and some parts of southern United States, it is an
orphan crop and hence not mandated by any International Crop Research Institute for
semi-Arid Tropics (Islam et al. 2010).
306
L. Sharma et al.