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

Shamanthaka Sastry, M. C. and Subramanian, N. and Rajagopalan, R. (1969) Studies on the wet dehulling of sesame seed to obtain superior grade protein concentrates. Journal of the American Oil Chemists' Society, 46 (11). 592A,594A-596A, 14 ref..

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Abstract

Easy removal of the fibrous coloured 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 seasame cake. Heat treatment inherent to expeller operation was found to have beneficial effect on sesame protein.

Item Type:	Article
Uncontrolled Keywords:	HUSKING-; Wet dehulling of sesame seed; SESAME-; MEAL-; Production of sesame meal by /pressing SOLVENT extraction/; PRESSING-; EXTRACTION-; FIBRE-; /Fibre content of sesame meal; PROTEINS-(VEGETABLE); /protein content of sesame meal; OXALIC-ACID; /oxalic acid content of sesame meal; NUTRITION-; /nutritional value/ of sesame meal
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 29 Protein Chemistry 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
Divisions:	Dept. of Biochemistry Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	21 Mar 2014 07:14
Last Modified:	21 Mar 2014 07:14
URI:	http://ir.cftri.res.in/id/eprint/7370

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