Savanna Journal of Basic and Applied Sciences 6(1):92-101
Assessment of the Nutritional Composition of Sesame (Sesamum indicum) Seed Cake and Oil Extract
Musah, M., Azeh, Y., Mathew, J. T., Badeggi, U. M., Abu, L. M., Nwakife, C. N., Muhammad, A. and Alhassan, A. I.
ABSTRACT
The study considered the challenge of food insufficiency and explored the potentials of Sesame seed products (cake
and oil) as feed. The cake and oil of Sesamum indicum seed were analyzed for their nutritional composition and
organic fractions using standard analytical methods. Results of proximate composition of the cake obtained were
6.72±0.13 % (moisture content), 5.82±0.21 % (ash content), 24.83±0.06 % (crude protein), 7.34±0.05 % (crude
fibre) 27.46±0.11 % (carbohydrate), and 395.30±0.17 kcal/ 100g (calorific value). The concentration order for mineral
elements in the cake was: sodium (26.84±0.08 mg/ 100g) < magnesium (112.22±0.17 mg/ 100g) < phosphorus
(154.98±0.09 mg/100 g) < potassium (168.35±0.12 mg/100 g) < calcium (304.16±0.31 mg/100 g). Vaues of amino
acid content in the cake revealed that nine different essential amino acids (EAA) with a total concentration value of
35.79±0.03 g/100 g and non-essential amino acid (NEAA) had a total concentration of 43.03±0.04 g/100 g were
present. The EAA with highest concentration was leucine (7.86±0.06 g/100 g) while glutamic acid (9.84±0.05 g/100
g) was the NEAA with the highest concentration. Nineteen organic fractions were present in Sesamum indicum seed
oil. They include vanillin, tryptophan, methylparaben, campesterol, oleoyl chloride and1,3-Benzodiozole. The results
obtained indicate that the consumption of Sesamum indicum seed cake and oil can add to the nutrient required by the
body.
