was liquid at room temperature (37
C) and high levels of unsaturated fatty acids
especially oleic (up to 38.84%), linoleic (up to 46.26%), and saturated fatty acids
palmitic (8.58%) and stearic (5.44%) acids were found in oil.
12.4.2 Carbohydrates
Whole and dehulled white variety of sesame seeds contain about 14.90 and 14.70%
carbohydrates, respectively, and whole and dehulled black variety contains 14.70
and 14.90% carbohydrates, respectively (Yasothai 2014). According to Zebib et al.
(2015), carbohydrate content of three sesame varieties, Adi, Bawnji, and T-85, was
reported in the range between 8.3 and 11.69%. On the other hand, Sudanese and US
genotypes were observed to have much lower carbohydrate content (1.05–2.88%)
(El-Khier et al. 2008). Highest carbohydrate content (27.90–45.15%) was reported
in 13 sesame accession of Nigeria by Ogbonna and Ukaan (2013). Further, different
fractions of carbohydrate of sesame are reported as 3.24% D-glucose, 0.06%
D-galactose, 2.63% D-fructose, 0.17% sucrose, 0.24% raffinose, 0.23% stachyose,
0.59% planteose, 0.38% sesamose, 0.16% pentasaccharides, and 0.08%
hexasaccharides on a moisture-free basis (Johnson et al. 1979).
12.4.3 Protein
Apart from being a prominent oilseed, sesame seeds are a rich source of protein
(18–40%) (El-Khier et al. 2008; Onsaard et al. 2010; Ogbonna and Ukaan 2013) and
consist of 8.6% albumin, 67.3% globulin, 1.4% prolamin, and 6.9% glutelin
(Achouri et al. 2012). α-Globulin and β-globulin are the two major storage proteins
and constitute 80–90% of the total seed protein (Tai et al. 2001). However, the
presence of 95% 13S globulin which possesses hydrophobic properties limits the
functionality of sesame proteins especially in beverage and fluid preparations
(Sharma et al. 2016; Saini et al. 2018).
Sesame seed protein has a good combination of essential and nonessential amino
acids. It is rich in sulfur-containing amino acids, valine and tryptophan, but is
deficient in lysine (Achouri and Boye 2013). Mehta (2000) reported the presence
of arginine (12–13 g), cysteine (2 g), histidine (2.4–2.8 g), isoleucine (3.3–4.9 g),
leucine (6.5–8.9 g), lysine (2.5–3.5 g), methionine (2.0–4 g), phenylalanine
(4.2–4.5 g), threonine (3.4–3.6 g), tryptophan (1.9–2.4 g), and valine (4.2–4.5 g)
in dehulled sesame seeds. Maneemegalai and Prasad (2011) evaluated the amino
acid composition and protein solubility profile of commercially available sesame
meal and reported the presence of valine, isoleucine, arginine, aspartic acid, and
glutamine in high concentration. The protein solubility of sesame protein in alkaline
pH is high than in acidic pH in aqueous solution, and highest solubility was reported
at pH 10.
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309
C) and high levels of unsaturated fatty acids
especially oleic (up to 38.84%), linoleic (up to 46.26%), and saturated fatty acids
palmitic (8.58%) and stearic (5.44%) acids were found in oil.
12.4.2 Carbohydrates
Whole and dehulled white variety of sesame seeds contain about 14.90 and 14.70%
carbohydrates, respectively, and whole and dehulled black variety contains 14.70
and 14.90% carbohydrates, respectively (Yasothai 2014). According to Zebib et al.
(2015), carbohydrate content of three sesame varieties, Adi, Bawnji, and T-85, was
reported in the range between 8.3 and 11.69%. On the other hand, Sudanese and US
genotypes were observed to have much lower carbohydrate content (1.05–2.88%)
(El-Khier et al. 2008). Highest carbohydrate content (27.90–45.15%) was reported
in 13 sesame accession of Nigeria by Ogbonna and Ukaan (2013). Further, different
fractions of carbohydrate of sesame are reported as 3.24% D-glucose, 0.06%
D-galactose, 2.63% D-fructose, 0.17% sucrose, 0.24% raffinose, 0.23% stachyose,
0.59% planteose, 0.38% sesamose, 0.16% pentasaccharides, and 0.08%
hexasaccharides on a moisture-free basis (Johnson et al. 1979).
12.4.3 Protein
Apart from being a prominent oilseed, sesame seeds are a rich source of protein
(18–40%) (El-Khier et al. 2008; Onsaard et al. 2010; Ogbonna and Ukaan 2013) and
consist of 8.6% albumin, 67.3% globulin, 1.4% prolamin, and 6.9% glutelin
(Achouri et al. 2012). α-Globulin and β-globulin are the two major storage proteins
and constitute 80–90% of the total seed protein (Tai et al. 2001). However, the
presence of 95% 13S globulin which possesses hydrophobic properties limits the
functionality of sesame proteins especially in beverage and fluid preparations
(Sharma et al. 2016; Saini et al. 2018).
Sesame seed protein has a good combination of essential and nonessential amino
acids. It is rich in sulfur-containing amino acids, valine and tryptophan, but is
deficient in lysine (Achouri and Boye 2013). Mehta (2000) reported the presence
of arginine (12–13 g), cysteine (2 g), histidine (2.4–2.8 g), isoleucine (3.3–4.9 g),
leucine (6.5–8.9 g), lysine (2.5–3.5 g), methionine (2.0–4 g), phenylalanine
(4.2–4.5 g), threonine (3.4–3.6 g), tryptophan (1.9–2.4 g), and valine (4.2–4.5 g)
in dehulled sesame seeds. Maneemegalai and Prasad (2011) evaluated the amino
acid composition and protein solubility profile of commercially available sesame
meal and reported the presence of valine, isoleucine, arginine, aspartic acid, and
glutamine in high concentration. The protein solubility of sesame protein in alkaline
pH is high than in acidic pH in aqueous solution, and highest solubility was reported
at pH 10.
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309