Comparative proximate analysis of whole seed sesame, dehusked sesame and sesame husk

Abstract

The proximate composition (protein, ash, moisture, fiber and carbohydrate) of whole seed sesame, dehusked sesame and sesame husk were estimated using the association of official analytical chemist methods and carbohydrate was determined by difference. The seed had about 49% oil content determined by soxhlet extraction with n-hexane as solvent. The mean value for ash in whole grain, dehusked and husk was 34.7 ± 0.42, 34.5 ± 0.71 and 22.0 ± 0.71, respectively. The mean value for protein in whole seed was 9.85 ± 0.07, 1.30±0.14 for dehusked and 3.75 ± 0.07 for the husked sample. The result also shows the mean value of fiber for whole grain, dehusked and husk to be 13.65 ± 0.49, 6.85 ± 0.21 and 8.35 ± 0.21, respectively. The mean value for moisture in whole grain was 49.25±1.06, while dehusked and husk recorded 61.85 ± 0.92 and 24.7 ± 0.42 respectively. The mean value for carbohydrates in whole grain was 90.65 ± 0.63, 93.8 ± 0.42 for dehusked and 140.1 ± 0.85 for husked. From the result obtained, it was concluded that there is a significant difference in ash, moisture, fibre, protein and carbohydrate content between the three groups (sesame whole grain, sesame dehusked and sesame husk). The protein and fiber content decreases, moisture and carbohydrate content increases while ash content remains relatively the same after the dehusking process which shows depletion of some nutrients..

Keywords: Sesame, proximate, husk, dehusked, whole seeds.