Protein and oil compositions of sesame seed

The range of protein in the oil‐free meal and oil in 20 exotic varieties of sesame ranged from 45.0 to 53.7% and 42.2 to 52.1%, respectively; while in 26 local varieties, the ranges were 45.0 to 60.0% and 41.3 to 49.6%. The fatty acid composition showed only small variability. The local types have higher linoleic acid and lower oleic acid amounts than those of the introduced varieties. The amino acid levels of oil‐free sesame meal prepared from both introduced and local varieties were examined. Nearly twofold variations in the limiting amino acids (lysine, isoleucine, methionine, threonine, and valine) were found. Utilization of these variations in amino acid composition should assist the development of sesame protein of improved quality.