Popular Products of Sesame (Sesamum indicum L.) Consumed in India and their Quality Concern
Asian Food Science Journal,
Sesame is the most consumed oilseed available in different varieties in India. It is eaten as a whole seed, ground, roasted, powdered, oil, or defatted meal in preparation for traditional and popular ready-to-eat sweet and savory food items. It is used in household recipes, bakery items like biscuits, buns, bagel bread, weaning foods etc. Sesame seeds and its products are rich sources of energy, protein, iron, calcium, magnesium, zinc, antioxidants and essential fatty acids. The food products of sesame are available easily in rural and urban markets with a range of variety and forms. They are easily accessible and affordable for every income group. Consumers should be aware of the quality concerns of these products, which are generally sold in open packaging, causing health problems. They are sometimes not prepared hygienically, leading to microbial contamination of food products and causing ill effects. So this review is about the nutritional value of different ready-to-eat homestead and commercial sesame products available in the market and the quality concern, i.e., nutritional and microbiological, regarding these products. Besides the quality attributes, their manufacturing under safe, hygienic conditions, packaging, and storage should be ensured to avoid health hazards. The products in which sesame is present in large quantities or one of the main ingredients are energy dense and rich in protein, fats, fiber, calcium, iron, zinc, magnesium, and manganese. Many sesame-based sweet products produced in unorganized sectors by small manufacturers were found to need improvement regarding microbial quality compared to the products with good preparation and packaging methods.
- nutritional quality
- quality concern
How to Cite
Food and Agriculture Organization (FAO) of the United States. FAOSTAT; 2220.
Longvah T, An̲antan̲ I, Bhaskarachary K, Venkaiah K, Longvah T. Indian food composition tables. National Institute of Nutrition, Indian Council of Medical Research, Hyderabad. 2017:2-58.
Nagar P, Agrawal M, Agrawal K. Sesame (Sesamum indicum L.) seed as a functional food: A review. The Pharma Innovation. 2022;11(9):893-896.
Yaseen G, Ahmad M, Zafar M, Akram A, Sultana S, Ahmed SN, Kilic O. Sesame (Sesamum indicum L.). In Green Sustainable Process for Chemical and Environmental Engineering and Science. Elsevier. 2021:253-269.
Prasad N, Sanjay KR, Prasad DS, Vijay N, Kothari R. Nutrition & Food. J Nutr. 2012;2(2):1000127.
Langyan S, Yadava P, Sharma S, Gupta NC, Bansal R, Yadav R, Kumar A. Food and nutraceutical functions of sesame oil: an underutilized crop for nutritional and health benefits. Food Chemistry. 2022;132990.
Abbas S, Sharif MK, Sibt-e-Abbas M, Fikre Teferra T, Sultan MT, Anwar MJ. Nutritional and therapeutic potential of sesame seeds. Journal of Food Quality; 2022.
Morsy MK, Sami R, Algarni E, Al-Mushhin AA, Benajiba N, Almasoudi AG, Mekawi E. Phytochemical profile and antioxidant activity of sesame seed (Sesamum indicum) by-products for stability and shelf-life improvement of refined olive oil. Antioxidants. 2022;11(2):338.
Rosalina R, Weerapreeyakul N. An Insight into sesamolin: Physicochemical properties, pharmacological activities, and future research prospects. Molecules. 2021; 26(19):5849.
Zhang H, Langham D, Miao H. Economic and academic importance of sesame. In The Sesame Genome. Springer, Cham. 2021:1-18.
Labban L, Sumainah G. The nutritive and medicinal properties of tahini: A review. International Journal of Nutrition Sciences. 2021;6(4):172-179.
Arshad M, Ashfaq M, Rizwan B, Zanib R, Fatima A, Pervaiz R, Gulzar Z, Fatima A. Hypolipidemic effect of sesame seed oil: a review. BioMedical Journal. 2022:03-08.
Deogade MS, Pandya T. An important drug of ayurveda - Sesamum indicum Linn. Journal of Indian System of Medicine. 2013;1(2):81-83.
Biswas S, Patra D. Traditional and ayurvedic grain-based foods of India. Elementary Education Online. 2021;20(5):4679-4679.
Anilakumar KR, Pal A, Khanum F, Bawa AS. Nutritional, medicinal and industrial uses of sesame (Sesamum indicum L.) seeds-an overview. Agriculturae Conspectus Scientificus. 2010;75(4):159-168.
Biswas S, Natta S, Ray DP, Mondal P, Saha U. Til (Sesamum indicum L.)-An underexploited but promising oilseed with multifarious applications: A review. International Journal of Bioresource Science. 2018;5(2):127-139.
Hassan EE. Effect of heat treatments on certain antinutrients and in vitro protein digestibility of peanut and sesame seeds. Food Science and Technology Research. 2011;17(1):31-38.
Asghar A, Majeed MN, Akhtar MN. A review on the utilization of sesame as functional food. American Journal of Food and Nutrition. 2014;4(1):21-34.
Amandeep, Sharma M, Kumar V. Enlightening food application and mega health benefits of Sesamum indicum L. International Journal of Current Microbiology and Applied Science, 2019; 8(1):2224-2232.
Agrawal M, Agrawal K, Nagar P. Organoleptic and nutritional quality of ready to eat products of sesame sold in markets of Jaipur city. International Journal of Science and Research, 2016;5(10): 1827-1829.
El-Enzi SM, Andigani NM, Al-Tamimi NA, Gabr GA. Physico chemical and sensory evaluation of the fortified biscuits with sesame cake flour. Asian Food Science Journal. 2018;5(4):1-8.
Kudva, Maya K. Formulation and quality evaluation of sesame pumpkin barfi. Thesis; 2020.
Teklu DH, Shimelis H, Tesfaye A, Shayanowako AIT. Analyses of genetic diversity and population structure of sesame (Sesamum indicum L.) germplasm collections through seed oil and fatty acid compositions and SSR markers. Journal of Food Composition and Analysis. 2022;110:104545.
Ebert AW. Sprouts and microgreens—novel food sources for healthy diets. Plants. 2022;11(4):571.
Liu B, Guo X, Zhu K, Liu Y. Nutritional evaluation and antioxidant activity of sesame sprouts. Food Chemistry. 2011;129(3):799-803.
Andargie M, Vinas M, Rathgeb A, Möller E, Karlovsky P. (Lignans of sesame (Sesamum indicum L.): A comprehensive review. Molecules. 2021;26(4):883. MDPI AG.
Ha TJ, Lee MH, Seo WD, Baek IY, Kang JE, Lee JH. Changes occurring in nutritional components (phytochemicals and free amino acid) of raw and sprouted seeds of white and black sesame (Sesamum indicum L.) and screening of their antioxidant activities. Food Science and Biotechnology. 2017;26(1): 71-78
Sallam KI, Abd-Elghany SM, Imre K, Morar A, Herman V, Hussein MA, Mahros MA. Ensuring safety and improving keeping quality of meatballs by addition of sesame oil and sesamol as natural antimicrobial and antioxidant agents. Food Microbiology. 2021;99:103834.
Sharma L, Saini CS, Punia S, Nain V, Sandhu KS. Sesame (Sesamum indicum L.) seed. In Oilseeds: Health Attributes and Food Applications. Springer, Singapore. 2021:305-330.
Tzen JT. Beneficial components in sesame proteins and oil. In The Sesame Genome. Springer, Cham. 2021:59-78.
Kapoor S, Parmar SS, Yadav M, Chaudhary D, Sainger M, Jaiwal R, Jaiwal PK. Sesame (Sesamum indicum L.). In Agrobacterium Protocols. Springer, New York, NY. 2015:37-45.
Nantarat N, Mueller M, Lin WC, Lue SC, Viernstein H, Chansakaow S, Leelapornpisid P. Sesaminol diglucoside isolated from black sesame seed cake and its antioxidant, anti-collagenase and anti-hyaluronidase activities. Food Bioscience. 2020;36:100628.
Deme T, Haki GD, Retta N, Woldegiorgis A, Geleta MMineral and Anti-Nutritional Contents of Niger Seed (Guizotia abyssinica (Lf) Cass., Linseed (Linum usitatissimum L.) and Sesame (Sesamum indicum L.) Varieties Grown in Ethiopia. Foods. 2017;6(4):27.
Zebib H, Bultosa G, Abera S. Physico-chemical properties of sesame (Sesamum indicum L.) varieties grown in Northern Area, Ethiopia. Agricultural Sciences. 2015; 6(02):238-246.
Aglave HR. Physiochemical characteristics of sesame seeds. J Med Plants Stud. 2018;6(1):64-66.
Jeong SM, Kim SY, Kim DR, Nam KC, Ahn DU, Lee SC. Effect of seed roasting conditions on the antioxidant activity of defatted sesame meal extracts. Journal of Food Science. 2004;69(5):C377-C381.
Jannat B, Oveisi M, Sadeghi N, Hajimahmoodi M, Behzad M, Choopankari E, Behfar A. Effects of roasting temperature and time on healthy nutraceuticals of antioxidants and total phenolic content in Iranian sesame seeds (Sesamum indicum L.). Journal of Environmental Health Science and Engineering. 2010;7(1):97-102.
Hassan MA. Studies on Egyptian sesame seeds (Sesamum indicum L.) and its products. 3. Effect of roasting process on gross chemical composition, functional properties, antioxidative components and some minerals of defatted sesame seeds meal (Sesamum indicum L.). World Journal of Dairy and Food Sciences. 2013;8(1):51-57.
Makinde FM, Akinoso R. Comparison between the nutritional quality of flour obtained from raw, roasted and fermented sesame (Sesamum indicum L.) seed grown in Nigeria. Acta Scientiarum Polonorum Technologia Alimentaria. 2014; 13(3):309-319.
Rizki H, Kzaiber F, Elharfi M, Ennahli S, Hanine H. Effects of roasting temperature and time on the physicochemical properties of sesame (Sesamum indicum. L) seeds. International Journal of Innovation and Applied Studies. 2015; 11(1):148.
Makinde FM, Adetutu AO, Olorunyomi GO. Influence of roasting techniques on chemical composition and physico-chemical properties of sesame (Sesamum indicum) seed flour and oil. Applied Tropical Agriculture. 2016;21(2): 25-31.
Hama JR. Comparison of fatty acid profile changes between unroasted and roasted brown sesame (Sesamum indicum L.) seeds oil. International Journal of Food Properties. 2017;20(5):957-967.
Makinde FM, Akinoso R, Adepoju AO. Effect of fermentation containers on the chemical composition of fermented sesame (Sesamum indicum L) seeds. African Journal of Food, Agriculture, Nutrition and Development. 2013;13(1): 7122-7137.
Jain R, Joshi I. Nutrient analysis of germinated sesame seeds and development of value added biscuits. Studies on Home and Community Science. 2015;9(2-3):61-64.
Makinde FM, Victoria AT. Changes in Nutritional, Functional and Pasting Properties of Raw and Germinated Seeds of White Sesame (Sesamum indicum L.) Grown in Nigeria”. Acta Scientific Nutritional Health. 2018;2(11):07-15.
Mares LFDM, Passos MC, Menezes CC. Interference of germination time on chemical composition and antioxidant capacity of white sesame (Sesamum indicum). Food Science and Technology. 2017;38:248-253.
Uzo-Peters PI, Akinola KO. Effects of germination and defatting of the soybean and sesame on the mineral bioavailability and absorption of sweet potato based complementary diets. African Journal of Food Science. 2018;12(11):309-315.
El-Geddawy MAU, Sorour MA, Abou-El-Hawa SH, Taha EMM. Effect of domestic processing and microwave heating on phenolic compounds and tannins in some oil seeds. SVU-International Journal of Agricultural Sciences. 2019;1(2):23-32.
Ertop MH, Bektaş M. Enhancement of bioavailable micronutrients and reduction of antinutrients in foods with some processes. Food and Health. 2018;4(3):159-165.
Beloucif A, Kechrid Z, Bekada AMA. Effect of zinc deficiency on blood glucose, lipid profile, and antioxidant status in streptozotocin diabetic rats and the potential role of sesame oil. Biological Trace Element Research. 2022;200(7): 3236-3247.
Karnika AK, Verma J, Rani S, Deepankar SKNutrition evaluation of oilseed meals. Journal of Agriculture Research and Technology. 2022:45-56.
Chauhan S, Singh P, Biswas S. Development and sensory evaluation of nutritionally enriched instant weaning food based on indigenous food processing methods. The Pharma Innovation. 2019;8(5):498-502.
Sabry BA, Hathout AS, Nooh A, Aly SE, Shehata MG. The prevalence of aflatoxin and Aspergillus parasiticus in Egyptian sesame seeds. International Journal of ChemTech Research. 2016;9(11):308-319.
Agrawal M, Jain R, Agrawal K. Microbial quality of ready to eat products of sesame. Journal of Phytological Research. 2010;23(2):357-360
Ajmal M, Akram A, Hanif NQ, Mukhtar T, Arshad M. Mycobiota isolation and aflatoxin b1 contamination in fresh and stored sesame seeds from rainfed and irrigated zones of Punjab, Pakistan. Journal of Food Protection. 2021;84(10): 1673-1682.
Tuytschaever T, Jacxsens L, De Boeck E, Uyttendaele M. Microbiological characteristics and applied preservation method of novel ready-to-eat vegetarian spreads and dips. Food Control. 2023; 143:109313.
Alaouie Z, AlKhatib A, Khachfe HM. A quantitative assessment of the microbiological quality of lebanese tahini (sesame paste). International Journal on Advances in Life Sciences. 2018; 10(3,4):127-137.
Silva D, Nunes P, Melo J, Quintas C. Microbial quality of edible seeds commercially available in southern Portugal. AIMS Microbiology.2022;8(1): 42-52.
Compaoré MK, Bazie BSR, Nikiema ME, Dakené VM, Dembélé R, Kpoda DS, Barro N. Assessment of the sanitary quality of ready to eat sesame, a low moisture street food from Burkina Faso. BMC Microbiology. 2021;21(1):1-10.
Agrawal M, Agrawal S, Sharma J, Agrawal K. Biodeterioration of oil seeds due to fungi. In: Seed Technology and Seed Pathology. T. Singh, and K. Agrawal (Eds), Pointer Publishers, Jaipur. 2001:116-130.
Hosseininia AR, Vahabzadeh M, Rashedinia M, Riahi-Zanjani B, Karimi G. A survey of aflatoxins in sesame seeds imported into Khorasan Province, Iran. Mycotoxin Research. 2014;30(1): 43-46.
Abstract View: 43 times
PDF Download: 14 times