Sesame protein: A review and prospectus

Abstract Sesame is one of the earliest condiments and crops grown for edible oil. Sesame is consumed directly as sweetmeat, a “peanut butter‐like” product, a candy ingredient, bread condiments, and snack foods. The world production of sesame is about 2,000,000 metric tons. China and India are the largest producers but internally consume their production. Sudan is the largest exporter of seed. Sesame contains 50% oil, which is highly resistant to oxidation, and 25% protein, which has a unique balance of amino acids. Dehulling of sesame for human consumption is important since the hull contains 2–3% oxalic acid, which chelates calcium and has a bitter flavor. Dehulled, defatted meal contains 60% protein, is bland, and contains limited qualities of flatulence‐causing sugars and high quantities of phytic acid. Aqueous processing yields isolated protein containing 72% protein and recovers 56% of the seed protein. Sesame protein is very stable to heat and contains large quantities of methionine. Sesame meal has a PER of about 1.35. Sesame is low in lysine and requires supplementation or can be blended with soy protein to give PERs nearly equivalent to casein. Sesame protein is composed of nearly 80% α‐globulin and 20% β‐globulin. Limited attempts have been made to characterize these 2 fractions. Sesame protein has low solubility that limits food applications in its native form. Sesame protein performs better than other oilseeds in baking applications. Production of sesame is limited to countries where labor is plentiful and inexpensive until indehiscent varieties and/or improved mechanical harvesting techniques are developed. However, intense breeding and engineering research programs are in progress.