Functional properties of dehulled sesame (sesamum indicum L.) seed flour

Certain functional properties of sesame seed flour were obtained after oil extraction from dehulled seed meal was investigated. The protein content in the flour was 69.7% and the least gelation concentration was 6.0%. Water and oil absorption capacities at room temperature (31 ± 2°C) were 2.3 g H2O/g sample and 3.0 g oil/g sample, respectively. The values were higher at 100°C. The emulsification capacity, which was more stable at alkaline conditions, ranged from 25.0 mL oil/g sample at pH 4 to 66.0 mL oil/g sample at pH 10. The foaming capacity was more stable at pH 4 but lower (205.0%). The highest foaming capacity (315.0%) was at pH 2 whereas at pH 10 it was 310.0%. Protein solubility, which was least at pH 4, ranged from 7.9% at pH 2 to 14.2% at pH 10. The viscosity of the flour dispersion ranged from 2.5 cps at 1% concentration to 7.0 cps at 10% concentration. The findings show that sesame flour could impart desirable characteristics when incorporated into products such as ice cream, frozen dessert, sausages, baked food and confections.