Abstract
Except for a variation in the freeepsilon-amino lysine content of the protein, the Mexican screw-pressed meals were quite similar in their composition. The lysine values for sesame protein obtained for the solvent-extracted meals were much higher than those obtained for the screw-pressed meals. Screening of the endosperm and spermoderm from the solvent-extracted meals was effective in reducing the oxalate content of the resulting flour although some epiderm fragments passed through a 60-mesh screen. The decortication process completely removed the portion containing the oxalate from the seed and also reduced the calcium, sugar, and silica contents.
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One of the laboratories of the Southern Utilization Research and Development Division, Agricultural Research Service, U.S. Department of Agriculture.
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Carter, F.L., Cirino, V.O. & Allen, L.E. Effect of processing on the composition of sesame seed and meal. J Am Oil Chem Soc 38, 148–150 (1961). https://doi.org/10.1007/BF02641238
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DOI: https://doi.org/10.1007/BF02641238