Harold Toros and Romel Guzmán-Alvarez

Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Los Chaguaramos, Venezuela

*Corresponding Author: Romel Guzmán-Alvarez, Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Los Chaguaramos, Venezuela.

Received: December 30, 2021; Published: February 21, 2022

Abstract

Diets rich in plant products have become popular in recent times due to the contribution of essential macronutrients, as well as micronutrients with beneficial characteristics for health and sesame (Sesamum indicum) is part of this group of foods for its protein content and its content of mono- and polyunsaturated fatty acids that contribute to the prevention of chronic non-communicable diseases. However, there are secondary metabolites synthesized by plants as protective mechanisms, called anti-nutritional factors, which affect the nutritional value of certain foods, in this case sesame seeds. We studied the effect on three different varieties of sesame seeds (DV-9; Guesa-4 and Guesa-150 whole and dehulled, the application of an alkaline treatment (KOH 0.7%) at 55°C for 5; 10 and 15 minutes, on the reduction of antinutritional factors (saponins, phytic acid and oxalates). The most effective treatment in reducing antinutritional factors was the alkaline treatment dehulled for 15 minutes because it reduced the content for the DV-9 variety, of saponins, phytic acid and oxalates by 27.76; 93.27 and 88.63% respectively, for the Guesa-4 variety by 23.79; 92.22 and 92.06% respectively and for the Guesa-150 variety by 23.79; 86.88 and 91.36% respectively. These results showed that when seeds were exposed to 0.7% KOH solution for 15 minutes, the phytic acid and oxalate content was reduced by a high percentage. The alkaline dehulled treatment during 15 minutes, produced changes in the proximal composition of the varieties of seeds studied, generating an increase in the content of moisture, crude protein and crude fat, and reduced the content of ash and carbohydrates.

Keywords: Sesame; Oxalate; Saponins; Phytic Acid; Nutritional Factors; Antinutritional Factors

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Citation

Citation: Harold Toros and Romel Guzmán-Alvarez. “Reduction of Antinutritional Factors of Three Varieties of Sesame (Sesamum Indicum L.) Seeds When Applying Heat-Alkaline Treatments". Acta Scientific Nutritional Health 6.3 (2022): 59-68.

Copyright

Copyright: © 2022Harold Toros and Romel Guzmán-Alvarez. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.