Effect of Different Soaking Time and Boiling on the Proximate Composition and Functional Properties of Sprouted Sesame Seed Flour

ABSTRACTThe effect of soaking time on the proximate composition and functional properties of sprouted sesame seed flour were investigated. Sesame seed samples were cleaned and pretreated by soaking in clean water for 8, 10, 12, 14 and 16h. One batch was sprouted for 36h and another portion was sprouted and then boiled (100°C for 20min), dried, milled into flours and subjected to further analysis. The raw (unsprouted) sample was used as control. The proximate composition and the functional properties were determined for each of the samples and the result showed deviations in nutrient content from the raw seed flour. Moisture and protein content was increased by soaking and sprouting but reduced after boiling from a value of (4.99% and 47.64%) to (4.92% and 42.06%) respectively, for the 10h soaked sample. Fat, crude fibre, ash and carbohydrate contents were reduced by soaking and sprouting while boiling of the sprouted seeds increased the fat and carbohydrate content. Soaking, sprouting and boiling significantly affected the functional properties of the flour (p