BENISEEDS (Sesamum indicum Linn.) PREPARATION TREATMENTS THAT AFFECT PROXIMATE ANALYSIS, PHYTOCHEMICAL, AND MINERAL VALUES

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dc.contributor.authorMomoh, Abdul O.
dc.contributor.authorAdebolu, T. T.
dc.contributor.authorOgundare, A. O.
dc.date.accessioned2019-07-15T13:25:52Z
dc.date.available2019-07-15T13:25:52Z
dc.date.issued2012
dc.description.abstractBeniseeds, also called sesame seed can be prepared in different ways to alter its nutritive and medicinal value. Here, beniseeds were prepared by roasting, boiling, and open fermentation. The proximate analysis compositon, mineral content, and phytochemical quantities varied by preparation treatment relative to the untreated fresh seeds. Open fermentation best decreased anti-nutrient and alkaloid quantities while simultaneously increasing the extractable protein content. These results provide a nutritional data base for a local seed stock and quantitatively demonstrate how preparative techniques can be applied to increase the human consumption value of beniseeds as well as its medicinal properties.en_US
dc.identifier.citationMomoh, A. O., Adebolu, T. T., & Ogundare, A. O. (2012). BENISEEDS (Sesamum indicum Linn.) PREPARATION TREATMENTS THAT AFFECT PROXIMATE ANALYSIS, PHYTOCHEMICAL, AND MINERAL VALUES. Science Journal of Microbiology, 2012.en_US
dc.identifier.issn2276-626X
dc.identifier.urihttp://repository.elizadeuniversity.edu.ng/handle/20.500.12398/315
dc.language.isoenen_US
dc.publisherScience Journal Publicationen_US
dc.subjectBeniseeds(Sesamum indicum Linn.)en_US
dc.subjectProximate Analysisen_US
dc.subjectPhytochemicalen_US
dc.subjectMineral Valuesen_US
dc.titleBENISEEDS (Sesamum indicum Linn.) PREPARATION TREATMENTS THAT AFFECT PROXIMATE ANALYSIS, PHYTOCHEMICAL, AND MINERAL VALUESen_US
dc.typeArticleen_US
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