Effect of Different Soaking Time and Boiling on the Proximate Composition and Functional Properties of Sprouted Sesame Seed Flour

Abstract

The effect of soaking time on the proximate composition and functional properties of sprouted sesame seed flour were  investigated. Sesame seed samples were cleaned and pretreated by soaking in clean water for 8, 10, 12, 14 and 16 h. One batch was sprouted for 36 h and another portion was sprouted and then boiled (100°C for 20 min), dried, milled into flours and subjected to further analysis. The raw (unsprouted) sample was used as control. The proximate composition and the functional  properties were determined for each of the samples and the result showed deviations in nutrient content from the raw seed flour. Moisture and protein content was  increased by soaking and sprouting but reduced after boiling from a value of (4.99% and 47.64%) to (4.92% and 42.06%) respectively, for the 10 h soaked sample. Fat, crude fibre, ash and carbohydrate contents were reduced by soaking and sprouting while boiling of the sprouted seeds increased the fat and carbohydrate content. Soaking, sprouting and boiling  significantly affected the functional properties of the flour (p < 0.05). Soaking and sprouting reduced the bulk density and  dispersion of the samples from an initial value of (0.83% and 67.50%) for the unsprouted seed flour to a value of (0.71% and  59.00%) in 10 h soaked samples but increased slightly in most of the soaked sprouted-boiled samples. Thus, soaking of sesame seeds for 12 – 14 h before sprouting can be used to improve the proximate composition and functional properties of sesame seeds, hence, increase the utilization of the flour.

Keywords: Sesame seed, soaking, sprouting, proximate composition, functional properties.