Ameliorating color value, antinutrients, phenolic content of sesame seed cake with better oil recovery by response surface methodology

Sesame seed and oil are widely consumed oilseed; therefore, the production of its seed cake is high. Sesame seed cake (SSC) has been generally utilized for animal feed because of the substantial amount of nutrients. However, human consumption is limited because of the high level of antinutrients. Therefore, there is a need to improve SSC in terms of antinutrients and antioxidants through thermal processing. Therefore, optimization of thermal temperature, ranging from 80 to 200 degrees C, and time, ranging from 20 to 60 min, was done by response surface methodology, and responses were studied from both oil and SSC. Results from the study have revealed that a temperature of 82.81 degrees C and the time of 20 min was optimum for minimizing phytate and oxalate, maximizing antioxidant, and oil yield percentage with desirable color properties. The optimized thermal process could be successfully applied for better utilization of SSC in food formulations with enhanced oil recovery. Novelty Impact Statement Sesame seed cake, a by-product of the sesame oil industry, could be made useful for human consumption with enhanced oil recovery when appropriate thermal treatment is employed before extracting oil. The optimum application of temperature and time can result in seed cake with reduced antinutrients and increased antioxidant potential. Such seed cake could be promoted as a novel functional ingredient in the food industry. Further, valorization of the sesame oil industry by-product can increase the economic potential of sesame seeds.