Abstract
The effect of enzyme and different heat treatments on the dehulling of the sesame seed coat were investigated.The amount of crust removed was determined to be 11.23–14.08%for no pre-treatment seed (NPM),seed dipped into boiling water (BW),steam treated seed (ST)and seed kept frozen at −18 °C (FT).While ash contents of sesame seeds change between 2.77% (steam treated sesame seed) and 4.44% (seed peeled using traditional methods), crude protein contents of seeds varied between 20.40% (raw sesame seed) and 24.29%(no-pretreatment).In addition, the oil contents of seeds were determined between 53.85%(raw sesame seed) and 61.83%(no-pretreatment).Also, while oleic acid contents of of seed oils vary between 39.62% (dipped into boiling) and 40.18%(seed peeled using traditional methods),linoleic acid contents of oils ranged from 43.76%(seed peeled using traditional methods) to 44.56%(steam treated). It has been found that the enzyme application is more effective in peeling sesame seed husks than the traditional peel method.
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More From: Journal of the Saudi Society of Agricultural Sciences
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