Processing effects on antinutritional and mineral contents of sesame (Sesamum indicum L.)

Abstract

Oilseeds are high in macro and micronutrients, but they also include antinutrients that interact with the available nutrients, rendering them less accessible to the body. Sesame is one of the most widely consumed oil seeds globally in various cuisines. Sesame seeds, oil, meal cake and other by-products are utilized for human and animal use. It has reasonable amounts of minerals such as calcium, iron, zinc, magnesium, and phosphorus, beneficial to our health. The seeds have nutraceutical and pharmaceutical properties. It also contains antinutrients such as oxalate, phytate and tannin, which can be eliminated or reduced using various processing procedures. After various processes such as roasting, germination, and fermentation, sesame seeds can be utilized as a functional food to address micronutrient deficiency due to the availability of micronutrients. This review comprehends the effects of different processing methods on antinutritional and mineral contents in sesame seeds to improve their nutritional value.