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Background: Sesame (Sesamum indicum L.) is one of the oldest oilseed crops grown worldwide. It is rich in protein and micronutrients. It is cultivated and used in different culinary preparations globally in various forms. Methods: In the present study, defatting of mechanically dehulled white sesame seeds using an oil press machine at 200°C was done (local cultivar). This procedure could extract 50-60% oil from sesame seeds, therefore, it has been referred as partially defatted sesame seeds flakes or powder. The by-product, i.e., defatted sesame flakes, was evaluated for nutritional and anti-nutritional qualities. Mechanically dehulled sesame seeds of the same variety were used as a control. The defatted sesame flakes of seeds obtained were prepared in powdered form and assessed for biochemical parameters using standard methods. Result: The defatting could reduce the fat content by 52.48 percent and increased the protein up to 40.35 per cent. Magnesium and zinc increased significantly. As defatting is done using an oil press machine, the nutrient retention was better in terms of bioavailability. The partially defatted sesame seed flakes had a good amount of protein, iron, zinc and magnesium with available other micronutrients and possess a good sensory quality having nutty flavor. The seed flakes can be a great source of food to cater to the nutritional needs of the population at large and to reduce malnutrition, especially in children. This can be used for value addition of various food products.
Nagar et al. (Tue,) studied this question.