Chemical and Microbiological Studies on Some Agricultural Waste of Sesame (sesamum indicum) Plant | ||
| Food Technology Research Journal | ||
| Volume 6, Issue 1, December 2024, Pages 70-82 PDF (647.51 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ftrj.2024.394952 | ||
| Author | ||
| Aziza A. Salah-Eldin* | ||
| Special Food and Nutrition Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||
| Abstract | ||
| ABSTRACT This study investigated the chemical composition, antioxidant and antimicrobial activity of some sesame plant parts such as stems, leaves and fruit covers. The results found that sesame leaves were the highest of moisture (6.85g/100g) and protein (18.03 g/100g), while the moisture of the sesame fruit covers was (6.25g/100g) and protein was (6.65 g/100g). The results showed that the sesame stems had a lowest content of protein and fat. From the fractionation of phenols and flavonoids compound of sesame plant parts found that the major components of flavonoids were Naringin (120.54mg/100g) and Chlorogenic and Caffeine (2.95 and 4.96mg/100g respectively) as phenolic compounds in sesame leaves. The dried leaves showed significant vitamin A (10.01 IU), vitamin E (0.34mg/g), vitamin C (8.65 mg/g) and vitamin D (10.27 IU) but sesame stems contain vitamins A and E (12.51 and 0.32 respectively) Sesame plant parts play an important role as antioxidant and antimicrobial agent that can be attributed to the presence of phenolic and flavonoid compounds. The study on utilization of sesame leaves in cake was undertaken to upgrade the nutritional quality and assess the acceptability cake were prepared by substitution of wheat flour with sesame leaves powder at concentrations of 0% (control), 2.5%, 5%, and 7.5%.and evaluated in terms of their physical characteristics and sensory properties. Cake substituted with sesame leaves showed a significant increase in protein from13.34g/100g in control to 17.93g/100g in cake with a replacement of 7.5% sesame leaves powder, also, zinc significantly increased from 2.11 (ppm) in control to 7.50 (ppm) in cake with a replacement of 7.5% sesame leaves powder. So, the incorporation of sesame leaves into the cake significantly enhances its nutritional value, as these leaves possess a higher nutritional content. | ||
| Keywords | ||
| Sesame plant parts; cake; phenolic and flavonoid compounds; antioxidant and antimicrobial | ||
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