Evaluation of Sesame Flour as a Complementary Protein Source for Combinations with Soy and Corn Flours

摘要

ABSTRACTSesame products in combination with soy flour, were evaluated as a protein source. Proximate analyses, microbiological examination, determination of vitamins, minerals, selenium content, and nutritional evaluation were carried out. Monagas Aceitera variety flours are similar to other sesame proteins in composition but are higher in lysine and methioine. Enrichment with soy increased PER value for all sesame products. At commonly used fortification levels, sesame‐soy blends may be as useful as soy alone for addition to corn‐based foods. Some sesame flours and isolates might contain toxic amounts of selen