Value augmentation to sesame sprouts through production method improvement and roast process

Abstract

The germination of cereal was causing changes in the biochemical by starting when water content increased and improved nutritional value. A product of seed germination, sesame sprout is of special interest due to its use as a raw material or ingredient in various food products.  Even roasted sesame seeds are consumed as a snack. This research was undertaken to study changes in the physicochemical properties of sesame seeds during germination at different conditions with the aim to create a greater value of the sesame seed products. In the experiments, black and red sesame sprouts of local variety were tested by soaking in 4-6 pH of controlled water at room temperature (27±2oC) for 24 hours and condition of soaking for 2-4 hours combined with incubation at the same temperature for 20-22 hours. The physicochemical properties of sesame sprouts and sesame (original) were subsequently compared. The results indicated that moisture content rapidly increased during the first 4-6 hrs after soaking and remained relatively constant afterward.  However, moisture content of sesame seeds slightly increased in incubation condition.  The percentage of germination was decreased after soaking of sesame seeds at 4 pH of controlled water. The condition of soaking of sesame seeds combined with incubating produced higher gamma-aminobutyric acid (GABA) and percentage of germination than that of mere soaking. In addition, soaking of sesame seeds for 2 hrs combined with incubating for 22 hrs gave the highest GABA content of 47.27 mg/100 g. However, the GABA content was reduced to 12.04 mg/100 g. after roasting at high temperature (100oC) for 60 min. Which was, nevertheless, still higher compared to sesame (original) under the same condition (5.85 mg/100g). Moreover, sesame sprouts showed reduction in whiteness, redness and yellowness values (p<0.05) after soaking in comparison with sesame (original). The study results indicated that, with proper quality of control, sesame sprouts contain more nutrients than sesame (original).