Nutritional and functional characterization of defatted white sesame seed
cake and protein isolates

With the ever growing population globally, there is a consistent demand for protein, that is produced in a sustainable and economic way to maintain the environmental equilibrium. New concepts of food production are pivotal, where waste is efficiently utilized and transformed into value added products. Hence a study was designed to utilize oilseed cake – a byproduct of oil industry to produce protein isolates. This work evaluated the nutrient composition, anti-nutrients, physico-chemical characteristics, functional properties, and fatty acid profile of defatted white sesame cake and protein isolates produced from sesame seed cake, which were obtained through alkaline extraction under optimal conditions. The nutrient composition revealed that protein content was high in protein isolates (93.83±0.34%) than in defatted flour (48.37±0.34%). Bulk density and tapped density were higher in defatted flours than in protein isolates. The fatty acid profile of the defatted flour and protein isolate was composed of saturated fatty acids (SFA) ranging between 16.10 to 19.47%, 37.25 to 43.89% monounsaturated fatty acids (MUFA) and 43.28 to 43.09% polyunsaturated fatty acids (PUFA). The major MUFA and PUFA were oleic acid (37.04 to 40.58%) and linoleic acid (41.69 to 41.93%). The results showed that defatted white sesame flour and protein isolates are components suitable to be included in a healthy diet