title: [Obtaining protein fractions from commercial sesame cakes (Sesamum indicum)].
abstract: Sesame press cake represents an important potential protein source for human consumption. Some of the limiting factors are its high crude fiber content, oxalic acid content, and its bitter taste. By fractionation of solvent-extracted sesame meal, several preparations were obtained which were analyzed for their nutrient content, protein utilization and digestibility. PER values were low, and supplementation with lysine, skim-milk powder, soymeal or fish meal, improved the PER values considerably. Based on these findings, formulas for use as a protein supplement for children are presented.
mesh_terms: D000601:Amino Acids, Essential / Q000032:analysis; D000818:Animals; D005260:Female; D005433:Flour / Q000032:analysis; D005527:Food, Fortified; D008297:Male; D009753:Nutritive Value; D010070:Oxalates / Q000032:analysis; D019815:Oxalic Acid; D010936:Plant Extracts; D010940:Plant Proteins; D051381:Rats
chemical_list: D000601:Amino Acids, Essential; D010070:Oxalates; D010936:Plant Extracts; D010940:Plant Proteins; D019815:Oxalic Acid
vernacular_title: Obtenção de frações protéicas a partir de tortas comerciais de gergelim (Sesamum indicum).