title: Effects of boiling and roasting on proximate composition, lipid oxidation, fatty acid profile and mineral content of two sesame varieties commercialized and consumed in Far-North Region of Cameroon.
abstract: The aim of this study was to determine the effect of boiling and roasting on the proximate, lipid oxidation, fatty acid profile and mineral content of two sesame seeds varieties. The proximate composition was significantly affected (P<0.05) during treatments. The minerals of seeds roasting at 120°C for 10min were significantly decreased. The free fatty acids content of sesame oil after processing was significantly increased (P<0.05). Iodine and peroxide value were also affected by processing. Totox and p-Anisidine values were significantly increased during processing. The fatty acids composition a little modified during processing, and roasting at 180°C for 10min mostly affected the polyunsaturated fatty acids for all sesame varieties. C16:0, C18:0, C18:1 and C18:2 were quantitatively the most important fatty acids in sesame oil. Boiling appeared to be the best processing method for cooking the two sesame varieties concerning oxidative stability and fatty acid profile.
authors.affiliation: University of Maroua, Faculty of Science, Department of Biological Sciences, P.O. Box 814, Maroua, Cameroon; University of Dschang, Faculty of Science, Department of Biochemistry, P.O. Box 67, Dschang, Cameroon. Electronic address: noeltenyang@yahoo.fr.
authors.forename: Noël
authors.initials: N
authors.lastname: Tenyang
authors.affiliation: University of Maroua, The Higher Institute of The Sahel, Department of Agriculture, Livestock and By-Products, P.O. Box 46, Maroua, Cameroon.
authors.forename: Roger
authors.initials: R
authors.lastname: Ponka
authors.affiliation: University of Buea, Faculty of Science, Department of Biochemistry, P.O. Box 63 Buea, Buea, Cameroon.
authors.forename: Bernard
authors.initials: B
authors.lastname: Tiencheu
authors.affiliation: University of Dschang, Faculty of Science, Department of Biochemistry, P.O. Box 67, Dschang, Cameroon.
authors.forename: Fabrice T
authors.initials: FT
authors.lastname: Djikeng
authors.affiliation: CSIR-Indian Institute of Chemical Technology, Centre for Lipid Research, Tarnaka, Hyderabad 500 007, India.
authors.forename: Thirupathi
authors.initials: T
authors.lastname: Azmeera
authors.affiliation: CSIR-Indian Institute of Chemical Technology, Centre for Lipid Research, Tarnaka, Hyderabad 500 007, India.
authors.forename: Mallampalli S L
authors.initials: MSL
authors.lastname: Karuna
authors.affiliation: CSIR-Indian Institute of Chemical Technology, Centre for Lipid Research, Tarnaka, Hyderabad 500 007, India.
authors.forename: Rachapudi B N
authors.initials: RBN
authors.lastname: Prasad
authors.affiliation: University of Dschang, Faculty of Science, Department of Biochemistry, P.O. Box 67, Dschang, Cameroon.
authors.forename: Hilaire M
authors.initials: HM
authors.lastname: Womeni
mesh_terms: D002163:Cameroon; D003296:Cooking / Q000191:economics / Q000379:methods*; D005227:Fatty Acids / Q000737:chemistry* / Q000378:metabolism; D008055:Lipids / Q000737:chemistry; D008903:Minerals / Q000737:chemistry* / Q000378:metabolism; D010084:Oxidation-Reduction; D012639:Seeds / Q000737:chemistry / Q000378:metabolism; D012715:Sesame Oil / Q000737:chemistry / Q000191:economics / Q000378:metabolism; D031685:Sesamum / Q000737:chemistry* / Q000145:classification / Q000378:metabolism
chemical_list: D005227:Fatty Acids; D008055:Lipids; D008903:Minerals; D012715:Sesame Oil
keywords: Boiling; Lipid oxidation; Nutritional composition; Roasting; Sesame seeds