The effects of different treatments on the phytochemicals, proximate, and mineral contents of beniseeds (sesamum indicum linn)

Abstract

Sufficient Beniseeds were weighed and subjected to different treatments (fresh, roasted, boiled and fermented) to evaluate the effects of these treatments on the phytochemicals, proximate and mineral contents of the seeds. The qualitative phytochemical analysis shows the presence of tannin, phenol, saponin, alkaloid, phytate, oxalate, trypsin inhibitor and glycoside. Fermentation had significant effect on alkaloid, reducing its value from 11.13% in the fresh sample to 0.01% in the fermenting form by day three. Roasting had the highest significant effect on the saponin content of the seeds reducing it from 2.47% to 0.56%. Fermentation had the highest reducing effect on the anti-nutrients followed by roasting. The treatments had significant effect on the mineral content of the seeds. For instance, while boiling had reducing effect on the sodium, potassium and calcium content of the seeds, roasting had an increasing effect. Also, while boiling decreased the protein content from 21.28% in the fresh form to 17.41%, fermentation increased it to 29.93%.The results obtained in this work show that the subjection of beniseeds to different treatments has significant effect on its phytochemicals, minerals and nutrient contents of the seeds and these effects can be harnessed to make beniseeds a good nutraceutical supplement.