Proximate chemical composition, amino acid and fatty acid profiles of sesame seed flours

The proximate composition, amino acid contents and fatty acid (FA) profiles of flours prepared from 14 sesame (Sesamum indicum L.) seed grown in Turkey were determined. Sesame seed flours (SSF) contained high value of crude protein in the range of 19.12 to 25.35% (p<0.01). Digestible protein concentration was also high (16.88-25.35%) (p<0.01). Ether extracts were 51.05-60.81% (p<0.01). The moisture contents were in the range of 3.10-4.60 (p<0.01) and the ash contents ranged from 2.88 to 5.28% (p<0.01) while crude fiber ranged between 3.86 and 5.16% (p<0.01). Total carbohydrate varied from 5.24 to 9.84% (p<0.01). Reducing sugars were 3.96-6.87% (p<0.01). Essential amino acid contents of SSF were of high levels. SSF are good sources of methionine (3.18-3.62 g/16 g N), lysine (2.23-4.62 g/16 g N), cysteine (2.93-3.88 g/16 g N) (p<0.01).Fatty acids, (C14:0, C16:0, C16:1n-7, C18:0, C18:1n-9, C18:2n-6, C18:3n-3 C20:0, C20:1) of these flours were obtained in percentage of total fat (0<0.01). Linoleic acid was the major unsaturated fatty acid (41.65-44.97%) and polyunsaturated fatty acid (PUFA) contents were high (p<0.01). The SSF are functional foods for nutrition and utilization.