PROXIMATE COMPOSITION AND FUNCTIONAL-PROPERTIES OF FULLFAT AND DEFATTED BENISEED (SESAMUM-INDICUM L.) FLOUR

The proximate composition and functional properties of fullfat and def atted beniseed (Sesamum indicum L.) flour were evaluated. Functional p roperties studied were foam capacity and stability, water and oil abso rption, bulk density, emulsion capacity and nitrogen solubility. Defat ting increased the crude protein, ash, crude fiber, carbohydrate and m ineral contents. Defatted four showed comparatively better foam capaci ty and stability, water absorption and emulsion capacities but diminis hed bulk density and oil absorption capacity. Nitrogen solubility was pH dependent with a minimum at pH 4 and maximum at pH 8. Maximum nitro gen solubility (95%) was recorded for defatted flour while that for th e fullfat flour was 60%. The proximate composition and functional prop erties of the samples suggest that beniseed hour would have useful app lication in fabricated foods.