EFFECT OF GERMINATION AND ROASTING ON NUTRITIONAL AND ANTI NUTRITIONAL COMPONENTS OF SESAME (Sesamum indicum) SEEDS (BLACK)

Abstract

The nutritional and antinutritional component of germinated and roasted sesame seeds were evaluated. The seeds were soaked overnight and germinated for five days. Roasting of the seeds were carried out in round, deep, open aluminum pan (karai) with constant stirring till the seeds imparted aroma and slight change in color. The proximate, phytochemicals and antinutrient content of raw, germinated and roasted seeds were analyzed and compared to suggest the effective and efficient method to process sesame seeds for their maximum consumption. The optimum germinated sample was compared with roasted sesame seeds. There was significant increase (p < 0.05) in phytochemicals and decrease in antinutrients in both germinated and roasted samples. On three days of germination, oxalate and phytate was reduced by 52 %, 59.3 % respectively. Total phenolic content, total flavonoid content and DPPH radical scavenging activity was increased by 171.6 %, 134.8 %, and to 78.38 % respectively on three days of germination. Roasting reduced antinutrients (oxalate, phytate) by 29 %, and 45 % respectively while TPC, TFC and DPPH scavenging activity was increased by 57 %, 11.07 % and to 36.73 % respectively. No significant difference was seen in proximate composition of raw and roasted sesame seeds whereas there was significant increase (p < 0.05) in protein content and decrease in fat and carbohydrate content of germinated sesame seeds. From the statistical analysis it was found that germinated sesame seeds had highest nutritional content and lowest antinutritional content when compared to both roasted and raw seed. Thus, this study conclude that third day germinated sesame seed helps to enhance the nutritional value when compared to common household roasting method.