Effect of seed processing treatments on oil quality of Ethiopian sesame varieties

• Kumera Neme ^[1] ; Yetenayet B. Tola ^[2] ; Ali Mohammed ^[2] ; Eneyew Tadesse ^[5] ; Farzana Shaheen ^[3] ; Shakil Ahmed ^[3] ; Humera Jahan ^[4] ; Shama Qaiser ^[1] ; Felicitas Müller ^[6]
  1. [1] Wollega University

     Wollega University

     Etiopía

     
  2. [2] Jimma University

     Jimma University

     Etiopía

     
  3. [3] University of Karachi

     University of Karachi

     Pakistán

     
  4. [4] International Center for Chemical and Biological Sciences

     International Center for Chemical and Biological Sciences

     Pakistán

     
  5. [5] Addis Ababa Science & Technology University
  6. [6] University of Applied Sciences (DEU)

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• Localización: CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 21, Nº. 1, 2023, págs. 31-40
• Idioma: inglés
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• Resumen

  • In Ethiopia, sesame is number one oilseed crop in terms of export value, but with low value addition practice. This research aimed to determine effect of varieties and pre-oil extraction treatments on yield and quality of the oil. Results showed that yield varied from 47.1 to 57.5% with iodine value (IV) from 106 to 113 g/100 g, free fatty acid (FFA) 0.47 to 1.36%, and peroxide value (PV) of 0.66 to 7.04 meq O2/kg. Palmitic, oleic and linoleic acid were the major fatty acids in the oil and characterized by high unsaturated (80–85%) and less saturated (15–20%) fatty acids. All pre-oil extraction treatments increased the oil content, with minor effects on color, FFA, and PV as compared to the oil from the raw seed. However, roasting enabled to extract better oil yield with low PV and less constitutes of FFA.