EFFECTS OF DEBITTERING METHODS ON THE PROXIMATE COMPOSITION, ORGANOLEPTIC AND FUNCTIONAL-PROPERTIES OF SESAME (SESAMUM-INDICUM L) SEED FLOUR

Sesame seeds were boiled and allowed to sprout under ambient condition (30+/-2 degrees C) with an objective to reduce or eliminate the bitte r taste associated with them. The untreated seeds were used as a contr ol. The proximate composition, functional and organoleptic properties of defatted sesame flour were assessed at room temperature. There was a slight increase (about 10%) in protein content of sprouted seeds. Th e foaming capacity of flours from untreated, sprouted and boiled seeds were 34.6, 38.5 and 11.5%, respectively. The flour from the boiled se eds had the highest foam stability. Flours from untreated or sprouted seeds, gelation started at the least concentration of 6% whereas that from boiled seed was 11%. The emulsion capacity of flours from the unt reated or sprouted seeds was the same (27.6 g oil/g sample) while that from boiled seeds was 12.9 g oil/g sample. Emulsion stability with pr olonged storage appeared to be more with flours from the sprouted or b oiled seeds than that from the untreated ones. The water absorption pr operties of flours from the untreated, sprouted and boiled seeds were 8.0, 5.9 and 6.5 g H2O/g sample, respectively whereas the oil absorpti on capacity same (5.9 g oil/g sample). The bitter taste in flours from the untreated or sprouted was high. The bitter taste was not detected in flour from boiled seeds and the functional properties of the hour were not deleteriously affected except foaming and emulsion capacity. Therefore, this boiling method of debittering sesame seed could be pra ctised. The quality of sesame flour obtained with this boiling method could still serve its role in traditional dishes and in the formulatio n of some other conventional food products.