African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 979

Article in Press

Nutritional composition and oil characterizationof some improved and elite varieties of sesame (Sesamum indicum L.) in Nigeria

A. Y. Mumeen, O. Shokalu, E. C. Egwim, A. Y. Kabir, A. Usman and O. Kester

  •  Received: 04 November 2014
  •  Accepted: 18 August 2017
The physico-chemical, nutritional composition and oil characteristics of three improved/released varieties and three elite/breeding lines of sesame seed (Beniseed) namely: NCRIBEN 01M, NCRIBEN 02M, E8, KENANA 4, EX-SUDAN and BOGORO LOCAL were evaluated. Significant differences (P≤0.05) were observed for nutritional components: moisture, ash, crude fiber and protein. Significant difference (P< 0.05) was noticed for all oil characteristics tested, as well as fatty acid composition/profiling. The fatty acid contents of most of the cultivars were found to be dominated by unsaturated fatty acid, therefore, it is more suitable health wise when compared with other vegetable oils. This study has provided more information on nutritional stand point and oil characteristics/quality index, a feat which has always been desirable so as to channel each of the varieties for appropriate utilization and enhanced value addition necessary to extend the sesame value chain in Nigeria.

Keywords: Sesame, nutritional composition, oil characteristics, fatty acid.

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