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Effect of dehulling and heat processing on nutritional value of sesame proteins.

Sastry, M. C. S. and Subramanian, N. and Parpia, H. A. B. (1974) Effect of dehulling and heat processing on nutritional value of sesame proteins. Journal of the American Oil Chemists' Society, 51 (4). 115-118, 17 ref..

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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 max. losses being less than 15% even under drastic conditions of heat treatment of the flour (1 kg/cm-2 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.

Item Type: Article
Uncontrolled Keywords: FLOUR-; sesame flour, nutritional value of; SESAME-; flour, nutritional value of; NUTRITIONAL-VALUE; sesame flour; PROTEINS-(VEGETABLE); sesame proteins, processing & lysine availability of; LYSINE-; lysine availability in sesame proteins
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Sep 2013 05:02
Last Modified: 18 Sep 2013 05:02
URI: http://ir.cftri.com/id/eprint/7162

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