Anti-nutrients, Bioaccessibility and Mineral Balance of Cookies Produced from Processed Sesame Seed Flour Blends

摘要

Sesame seed was processed into flour using five different processing methods such as defatting, cooking, roasting, germination and fermentation. The processed sesame seed flour was substituted to wheat flour at 4 levels (5, 10, 15 and 20%) with other ingredients to produce cookies. Effect of processing methods on anti-nutritional content of the flour blends, total mineral contents, in-vitro mineral bioaccessibility and mineral balance of the produced cookies were determined. Result revealed that raw sesame seeds had anti-nutrient values of 1.21mg/100g, 87.47mg/100g and 29.45mg/100g for phytate, oxalate and total phenol, respectively while processing methods revealed a significant reduction (P<0.05) in the values of these anti-nutrients that were analysed. In terms of the total mineral, calcium, magnesium and iron content of the cookies ranged from 2220.95 – 2916.9mg/100g, 257.219 – 278.587mg/100g and 30.573 – 45.550mg/100g, respectively. Percentage mineral bioaccessibility ranged from 40.60 – 97.856%, 15.077 – 92.144%, 25.054 – 97.677%, 2.542 – 89.815% and 25.13 – 98.817% for Zn, Cu, Ca, Mg and Fe, respectively. Bioaccessibility of minerals in the cookies samples increased significantly (P<0.05) with increased percentage substitution of cooked, roasted and fermented sesame seed flour samples. Cookies with 5% fermented sesame seed flour recorded high percentage bioaccessible zinc and magnesium of 97.856% and 97.907%, respectively. Mineral balance of the cookie samples ranged from 2.144 – 59.399%, 7.856 – 86.336%, 2.32 – 74.946%, 39.955 – 97.548 and 3.759 – 74.87% for Zn, Cu, Ca, Mg and Fe, respectively.