Vol. 11, Special Issue 8 (2022)

Author(s):
Mamta and Anupama Sandal

Abstract:
Oilseed crops are one of the utmost imperative crops in the world. Their role in the human diet and industrial application cannot be under‐estimated. Therefore, the present experimentation entitled “Impact of roasting and soaked roasting on a sesame seed for Nutritional Traits” was undertaken at the Department of Food Science, Nutrition and Technology, CSKHPKV, Palampur, Himachal Pradesh. To standardize the processing techniques and to analyse the nutritional aspects of the sesame seed (Brajeshwari) was given treatments viz. roasting and soaking+ roasting. Sesame seed was soaked in water for six hours and roasted at 95-120 °C for 6-10 minutes. Soaked roasted treatment decreased the crude protein, crude fibber, crude fat, total ash content, carbohydrate content, total energy, physic acid, calcium, and copper, whereas it increased the antioxidant, Mg, Fe, and Zn significantly (p≤0.05) when compared to roasted seeds.