Abstract
The effect of cooking time on nutritional characteristics of sesame milk was determined. Sesame milk was cooked at the temperature of 100°C for various duration (0, 15, 30 and 45 min), to produce samples marked as A, B, C and D. The sesame milk products were subjected to physico-chemical and sensory analyses using standard analytical methods. The moisture, protein, crude fat and energy contents decreased significantly (p≤0.05) with increase of cooking time from 89.30 to 87.32%, 2.5 to 2.3%, 5.5 to 4.0% and 54.81 to 49.55 kcal/g respectively; while ash, fiber and carbohydrate contents increased significantly (p≤0.05). Total solids and pH varied from 7.95 to 10.90 and 6.57 to 6.83%, respectively. Calcium was highest (273.44 mg/100 g) followed by phosphorus (196.2 mg/100 g), magnesium (173.5 mg/100 g) and potassium (95.58 mg/100 g) in milk cooked for 45 min when compared with lower values observed at 0, 15 and 30 min. The vitamins (thiamine and riboflavin) significantly reduced in sesame milk after boiling for 45 min. This accounted for a post-boiling decrease of about 76.2 and 64.0% in vitamins B1 and B2, respectively. Duration of cooking was observed to affect the phytate and oxalate concentrations significantly (p≤0.05) in sesame milk with a maximum reduction observed after 45 min. Mean sensory scores for colour and flavour ranged from 6.75 to 7.29 and 7.28 to 7.52, respectively. Sesame milk cooked at 100°C for 30 min (sample C) gave the highest acceptability score of 8.06, followed by samples B, A and D in that order. It was evident that there were varying degrees of changes that occurred in each of the chemical composition of the sesame milk with respect to the different periods of cooking. Processing at 100°C for 30 min gave the product with appreciable nutritional and sensory qualities with tolerable concentration of anti nutrients, and is therefore, recommended for sesame milk processors. Key words: Chemical composition, cooking, sensory analysis, sesame milk.  
Highlights
MATERIALS AND METHODSSesame seed was transferred to the blender vessel and a small portion of the weighed water was added to facilitate the progress of mixing/grinding process
Impa act of cookin c g time e on the nutriitional profile e of sesa ame m milk
This accounted for a post-b boiling decre ease of abou ut 76.2 and 64.0% in vitamins B1 and B2, res spectively
Summary
Sesame seed was transferred to the blender vessel and a small portion of the weighed water was added to facilitate the progress of mixing/grinding process. Sesame milk at its boiling point (100°C) was collected as the control (sample A). At 15 min from the time the sesame milk began to boil, sample B was collected from the boiling sesame milk, cooled and preserved in a sterile plastic bottle. The boiling sesame milk was allowed to cook for another 15 min, bringing the time to 30 min and another sample C was collected, cooled and kept in sterile plastic bottle. Thiamine content was determined by weighing 0.5 g of the sample and adding 30 mL dichloroethane and 30 mL of 30% HCl (ratio1:1). Riboflavin content was determined by weighing 1 g of the sample and adding 50 mL of 50% methanol and 50 mL of. The concentration of oxalate in each sample was obtained from the calculation:
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
