Protein and oil composition of sesame seeds (Sesamum indicum, L.) grown in the Gizan area of Saudi Arabia

Abstract

Protein content, amino acid and oil composition of two cultivars of Sesamum indicum L. were studied. The cultivars (dark and white) showed ash content in the range of 6.54–7.71%, nitrogen 3.70–4.03%, protein 23.13–25.18% and oil 47.02–49.07%, respectively. Seventeen amino acids were determined including most of the essential and limiting amino acids. Comparison of the present data was made with those reported by the FAO/WHO minimum reference protein. The dark sesame seeds had significantly higher oil and lower protein contents than the white coloured seeds. Oil content were found to be 47.02% and 49.07% in the white and dark coloured seeds, respectively. Analysis by gas liquid chromatography of the oils revealed various fatty acids. The most common recorded in the order of abundance for black and white were: oleic (45.46 and 47.03%), linoleic (33.79 and 35.01%), palmitic (12.03 and 14.02%), stearic (4.93 and 5.72%) and archidic acid (1.00%). Oleic and linoleic were the principal unsaturated fatty acids, while palmitic and stearic were the main saturated fatty acid present. The percentage of the fatty acids fall within the range given by the FAO/WHO committee on fats and oils.