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volume 31 issue 2 (june 2011) : 136- 139

EVALUATION OF PROXIMATE COMPOSITION AND MINERAL CONTENT OF COMMERCIALLY AVAILABLE GROUNDNUT AND SESAME MEAL

S
S. Maneemegalai*
R
Reena Prasad
1Department of Biochemistry, Prince Shri Venkateshwara Arts and Science College, Gowrivakkam, Chennai - 600 073, India.

  • Submitted|

  • First Online |

  • doi

Cite article:- Maneemegalai* S., Prasad Reena (2025). EVALUATION OF PROXIMATE COMPOSITION AND MINERAL CONTENT OF COMMERCIALLY AVAILABLE GROUNDNUT AND SESAME MEAL. Agricultural Science Digest. 31(2): 136- 139. doi: .

ABSTRACT

Groundnut and sesame seeds are important oil seed crops in India. Oil seeds after extraction of oil produce meal, which is considerably rich in protein and are used as a fodder. Commercially available ground nut meal and sesame meal samples were analysed for dry matter, moisture, total ash, crude fibre, crude protein, carbohydrate, total lipids, tannin and minerals. Groundnut meal was found to have high moisture content, crude fibre, crude protein and tannin content. Sesame meal was found to be rich in mineral content except iron. Both the meals were found to have nutritional qualities and could be used as low cost nutritional supplement for human consumption after refining in developing countries.

REFERENCES

  1. AOAC (1995) Official Methods of Analysis 16th edition. (Ed P.Cunniff) AOAC International, Arlington, Virginia, USA.
  2. Bahkali, A.H., Hussain, M.A. and Basahy, A.Y. (1998) Protein and oil composition of sesame seeds (Sesamum indicum L) grown in the Gizan area of Saudi Arabia. Inter. J. Food Sci. Nutri., 49: 409-414.
  3. Bandyopadhyay, K. and Ghosh,S. (2002) Preparation and characterization of papain- modified Sesame (Sesamum indicum L) protein isolates. J. Agri. Food Chem., 50 : 6854-6857.
  4. Christian, A. and Ukhun, M.E. (2006) Nutritional potential of the nut of tropical Almond (Terminalia Catappia L.). Pakistan J. Nutr., 5 : 334-336.
  5. Fagbemi, T.N., Oshodi, A.A. and Ipinmoroti, K.O. (2005) Processing effects on some antinutritional factors and in vitro multienzyme protein digestibility (IVPD) of three tropical seeds: Breadnut (Artocarpus altilis), Cashew nut (Anacardium occidentale) and Fluted Pumpkin (Telfairia occidentalis). Pakistan J. Nutrition, 4 : 250-256.
  6. Gandhi,A.P. and Taimini, V. (2009) Organoleptic and nutritional assessment of sesame (Sesamum indicum L) biscuits. Asian J. Food and Agro Industry, 2 : 87-92.
  7. Inyang, V.E. and Wayo, A.u. (2006) Fortification of cookies with dehulled sesame seed meal. Trop. Sci, 45 : 103-105.
  8. Jambunathan, R. (1991) Groundnut quality characteristics- In uses of tropical grain legumes: Proceedings of a consultants meeting 27-30 March 1989, ICRISAT center, Andhrapradesh, India. Pp 267-275.
  9. Khedr, M.A. and Mohamed, S.S. (2004). Ternary diagram of extract proteins/solvent systems: Sesame, soybean and lupine proteins. Grasas y Aceites, 55 : 242-250.
  10. Makkar, H.P.S., Blummel, M., Borowy, N.K. and Becker, K. (1993) Gravimetric determination of tannins and their correlations with chemical and protein precipitation methods. J. Sci. Food and Agric., 61 : 161-165.
  11. Mukhopadhyay, N., (2001) Effect of fermentation on apparent total and nutrient digestibility of sesame (Seasamum indicum) seed meal in rohu, Labeo rohita (Hamilton), fingerlings. Acta Ichthylogica et Piscatoria, 31 : 19-28.
  12. Ogunlade, I., Ilugbiyin, A. and Osasona, A.I. (2011) A comparative study of proximate composition, anti nutrient composition and functional properties of Pachira glabra and Afzelia Africana seed flours. African J. Food Sci., 5: 32-35.
  13. Spadaro, J.J. 1979. Uses of defatted and partially defatted pea nut flours. J. Amer. oil Chem. Soc., 56: 474-475.
  14. Venkatachalam, M. and Sathe, S.K. (2006) Chemical composition of selected edible nut seeds. J. Agric. and Food Chem., 54: 4705-4714.
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    volume 31 issue 2 (june 2011) : 136- 139

    EVALUATION OF PROXIMATE COMPOSITION AND MINERAL CONTENT OF COMMERCIALLY AVAILABLE GROUNDNUT AND SESAME MEAL

    S
    S. Maneemegalai*
    R
    Reena Prasad
    1Department of Biochemistry, Prince Shri Venkateshwara Arts and Science College, Gowrivakkam, Chennai - 600 073, India.

    • Submitted|

    • First Online |

    • doi

    Cite article:- Maneemegalai* S., Prasad Reena (2025). EVALUATION OF PROXIMATE COMPOSITION AND MINERAL CONTENT OF COMMERCIALLY AVAILABLE GROUNDNUT AND SESAME MEAL. Agricultural Science Digest. 31(2): 136- 139. doi: .

    ABSTRACT

    Groundnut and sesame seeds are important oil seed crops in India. Oil seeds after extraction of oil produce meal, which is considerably rich in protein and are used as a fodder. Commercially available ground nut meal and sesame meal samples were analysed for dry matter, moisture, total ash, crude fibre, crude protein, carbohydrate, total lipids, tannin and minerals. Groundnut meal was found to have high moisture content, crude fibre, crude protein and tannin content. Sesame meal was found to be rich in mineral content except iron. Both the meals were found to have nutritional qualities and could be used as low cost nutritional supplement for human consumption after refining in developing countries.

    REFERENCES

    1. AOAC (1995) Official Methods of Analysis 16th edition. (Ed P.Cunniff) AOAC International, Arlington, Virginia, USA.
    2. Bahkali, A.H., Hussain, M.A. and Basahy, A.Y. (1998) Protein and oil composition of sesame seeds (Sesamum indicum L) grown in the Gizan area of Saudi Arabia. Inter. J. Food Sci. Nutri., 49: 409-414.
    3. Bandyopadhyay, K. and Ghosh,S. (2002) Preparation and characterization of papain- modified Sesame (Sesamum indicum L) protein isolates. J. Agri. Food Chem., 50 : 6854-6857.
    4. Christian, A. and Ukhun, M.E. (2006) Nutritional potential of the nut of tropical Almond (Terminalia Catappia L.). Pakistan J. Nutr., 5 : 334-336.
    5. Fagbemi, T.N., Oshodi, A.A. and Ipinmoroti, K.O. (2005) Processing effects on some antinutritional factors and in vitro multienzyme protein digestibility (IVPD) of three tropical seeds: Breadnut (Artocarpus altilis), Cashew nut (Anacardium occidentale) and Fluted Pumpkin (Telfairia occidentalis). Pakistan J. Nutrition, 4 : 250-256.
    6. Gandhi,A.P. and Taimini, V. (2009) Organoleptic and nutritional assessment of sesame (Sesamum indicum L) biscuits. Asian J. Food and Agro Industry, 2 : 87-92.
    7. Inyang, V.E. and Wayo, A.u. (2006) Fortification of cookies with dehulled sesame seed meal. Trop. Sci, 45 : 103-105.
    8. Jambunathan, R. (1991) Groundnut quality characteristics- In uses of tropical grain legumes: Proceedings of a consultants meeting 27-30 March 1989, ICRISAT center, Andhrapradesh, India. Pp 267-275.
    9. Khedr, M.A. and Mohamed, S.S. (2004). Ternary diagram of extract proteins/solvent systems: Sesame, soybean and lupine proteins. Grasas y Aceites, 55 : 242-250.
    10. Makkar, H.P.S., Blummel, M., Borowy, N.K. and Becker, K. (1993) Gravimetric determination of tannins and their correlations with chemical and protein precipitation methods. J. Sci. Food and Agric., 61 : 161-165.
    11. Mukhopadhyay, N., (2001) Effect of fermentation on apparent total and nutrient digestibility of sesame (Seasamum indicum) seed meal in rohu, Labeo rohita (Hamilton), fingerlings. Acta Ichthylogica et Piscatoria, 31 : 19-28.
    12. Ogunlade, I., Ilugbiyin, A. and Osasona, A.I. (2011) A comparative study of proximate composition, anti nutrient composition and functional properties of Pachira glabra and Afzelia Africana seed flours. African J. Food Sci., 5: 32-35.
    13. Spadaro, J.J. 1979. Uses of defatted and partially defatted pea nut flours. J. Amer. oil Chem. Soc., 56: 474-475.
    14. Venkatachalam, M. and Sathe, S.K. (2006) Chemical composition of selected edible nut seeds. J. Agric. and Food Chem., 54: 4705-4714.
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