EFFECT OF BIOLOGICAL AND HEAT TREATMENTS ON THE NUTRITIONAL, PHYTOCHEMICAL PROPERTIES OF SESAME FLOUR AND SENSORY ACCEPTABILITY OF ITS COOKIES

📄 Project Abstract

The desire for healthy and safe choice of food is increasing with the recent use of functional foods that can serve as healthier choices to the consumers. Incorporation of sesame flour into snacks may improve and provide healthier options for consumers. Due to the anti-nutrients present in sesame seeds, a number of treatments have been conducted on the seeds to reduce its anti-nutrients contents and improve the nutrient composition of the seeds .The objective of this work was to assess the effect of biological and heat treatments on nutritional, phytochemical properties of sesame seed and sensory acceptability of cookies produced from the composite flour. Five samples (full fat, defatted, germinated and fermented, germinated, fermented and cooked, and germinated, fermented and roasted) were used for this study. Proximate, functional, physico-chemical, and mineral analysis were conducted on the flour samples and sensory analysis was carried out on the cookies produced from the flour sam...