| Autor: |
Kouamé, Ikpé Aristide DidierAristide, Disseka, William kwithony, Koné, Fankroma Martial Thierry, Yao, Kouakou Adayé, Faulet, Meuwiah Betty |
| Předmět: |
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| Zdroj: |
Annals: Food Science & Technology; 2020, Vol. 21 Issue 2, p299-309, 11p |
| Abstrakt: |
Sesame is an under-exploited plant resource in Côte d'Ivoire, to the extent that it is classified as a minor crop. The objective of this study is to contribute to food valorization of sesame seeds by improving the nutritional quality of flours. For this, germination is applied to sesame seeds and derived flours was analyzed using standard methods. Result of enzymatic assays during germination revealed various enzymatic activities, where the most important were the xylan and lipase activities. As for biochemical characterization of sesame seed flours obtained, dry matter, protein and carbohydrate contents increased. In addition, potassium, phosphorus, calcium and iron were detected at increasing levels. Germination also increased content of some phytochemicals compounds (polyphenols, tannins and flavonoids) and promoted the vitamin C formation. Otherwise, treatment reduced lipid levels and those of antinutrients compounds such as phytates (67 %) on the second day and oxalates (17 %) on the first day of germination. In general, the highest concentrations of nutrients were obtained at 2 days of germination. Application of this treatment to raw sesame seeds has improved the nutritional value of flours for well-being of Ivorian populations. Therefore, the consumption of these flours could help reduce the problems associated with protein, mineral and certain phytonutrient deficiencies commonly encountered in population. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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