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Studies on the wet dehulling of sesame seed to obtain superior grade protein concentrates

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Journal of the American Oil Chemists’ Society

Abstract

Easy removal of the fibrous colored skin of sesame seed was accomplished by contacting the seed with lye solution under optimal conditions. The decuticled seed was dried mechanically and a yield of 85% on the raw material was obtained. Screw pressed or pre-press solvent extracted flour derived from the dehulled seed had an attractive white appearance, was free from bitterness and had a lower crude fibre and oxalic acid content. Both in the content of protein and its nutritional quality, the meal was found to be superior to commercial sesame cake. Heat treatment inherent to expeller operation was found to have beneficial effect on sesame protein.

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Authors and Affiliations

  1. Central Food Technological Research Institute, Mysore, India

    M. C. Shamanthaka Sastry, N. Subramanian & R. Rajagopalan

Authors
  1. M. C. Shamanthaka Sastry
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  2. N. Subramanian
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  3. R. Rajagopalan
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Shamanthaka Sastry, M.C., Subramanian, N. & Rajagopalan, R. Studies on the wet dehulling of sesame seed to obtain superior grade protein concentrates. J Am Oil Chem Soc 46, A592–A596 (1969). https://doi.org/10.1007/BF02544949

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  • DOI: https://doi.org/10.1007/BF02544949

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