Nutritional Quality of Landrace and Improved Sesame (Sesamum indicum L.) Seed Varieties Cultivated in Uganda
DOI:
https://doi.org/10.24925/turjaf.v13i10.2892-2900.7735Keywords:
Sesame, landraces, Improved varieties, fatty acid, ω-6/ω-3 ratio, nutritional compositionAbstract
Sesame (Sesamum indicum L.) seeds have been bred to boost crop yield and resistance to diseases. The impact of breeding on the nutritional value of sesame seeds in Uganda is scanty. This study evaluated the chemical composition of the improved seeds and landraces. The proximate content of the seeds was determined using the Association of Official Analytical Chemist protocols. Mineral concentrations were analysed using atomic emission spectrophotometry. Fatty acid (FA) composition was determined using gas chromatography. The protein and total lipids were in the range of 6.90 to 10.41% and 37.47 to 50.45%, respectively. Ash content ranged from 3.45 to 4.05% while crude fibre ranged from 5.38 to 9.40%. Linoleic and oleic acids were the predominant unsaturated FA with respective range values of 43.92 to 46.89% and 37.91 to 41.50%. Palmitic and stearic acids were the most abundant saturated FA with values ranging from 7.92 to 9.61% and between 3.32 and 6.24%, respectively. The Atherogenic Index, Thrombogenic Index, Hypocholesterolemic FA to hypercholesterolemic FA ratio and polysaturated FA to saturated FA ratio showed favourable nutritional effects. Mineral ratios showed a favourable mineral-mineral interaction for sodium and potassium which is desirable for use as a functional food. Seed breeding may not have caused notable effect on the chemical composition of sesame seeds.
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