Abstract
Processing of edible sesame flour involves use of hot lye treatment of the seed for dehulling followed by drying, screw pressing, and solvent extraction. The effect of such processing on protein quality, especially lysine availability has been studied. The enzymatic digestibility of protein is improved as a result of dehulling, and lysine present in the flour exhibits remarkable stability to heat treatment, the maximum losses being less than 15% even under drastic conditions of heat treatment of the flour (1 kg/cm2 for 60 min). Supplementation of the flour with lysine at an optimal level of 1.25 g L-lysine HCl/100 g flour enhances the nutritive value of protein, making it comparable to that of milk powder.
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Shamanthaka Sastry, M.C., Subramanian, N. & Parpia, H.A.B. Effect of dehulling and heat processing on nutritional value of sesame proteins. J Am Oil Chem Soc 51, 115–118 (1974). https://doi.org/10.1007/BF02639718
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DOI: https://doi.org/10.1007/BF02639718