Effets des technologies culinaires sur la qualité nutritionnelle du tourteau de sésame ( Sesamun indicum)

Abstract

To tackle protein malnutrition, a project has been launched to add value to sesame cake concentrate. A by-product of sesame oil extraction, it is commonly used as livestock feed. However, it can be used to enrich staple foods and improve their nutritional value, particularly in rural areas where access to quality protein sources is limited. To highlight its nutritional richness, we proceeded to extract the oil from the seeds using a mechanical press to obtain sesame cake concentrates. Standard methods were then used to determine residual lipids, proteins, ash, carbohydrates and fibers in these meal concentrates. Minerals were determined by atomic absorption spectrophotometry. Anti-nutritional factors (oxalates, phytates, saponins and tannins) were also analyzed. The results show that these sesame cake concentrates contain significant levels of total protein (25.25- 36.72g/100g DM), total lipids (23.37- 34,26g/100g DM), carbohydrates (15.22- 23.23g/100g DM), ash (4.32 - 6.19 g/100g DM) and fiber (16.32 - 20.76 g/100g DM). Similarly, evaluation of the mineral composition of these meal concentrates showed their richness in phosphorus (20.47 - 176.66 mg/100g DM), calcium (15.75 - 467.42 mg/100g DM), magnesium (13.45 - 340.33 mg/100g DM), iron (4.90-14.70 mg/100g DM) and fiber (4.90 - 41.23 g/100g DM). However, these sesame cake concentrates also contained anti- nutritional factors such as oxalates (0.48 - 1.04 mg/100g MS), phytates (0.08 - 0.12 mg/100g MS), saponins (0.084 - 1.10 mg/100g MS) and tannins (0.33 - 1.36 mg/100g MS). Fortunately, these were considerably reduced by pretreatment. We observed a 40.07, 83.33, 64.64 and 60.95% reduction in tannins, phytates, oxalates and saponins respectively.