Cold-pressed sesame seed meal as a protein source: Effect of processing on the protein digestibility, amino acid profile, and functional properties

Alternative protein sources for the human diet may help overcome the food security challenge for a growing population and its environmental impact. Edible oil extraction by-products are potential sources due to high protein content. This study characterized cold-pressed sesame seed meals about the proximate composition, antinutritional factors, amino acid profile and score, and in vitro protein digestibility (IVPD). A central composite experimental design supported evaluating the impact of cooking, microwave, and ultrasound on the nutritional quality of this meal. The raw sample presented 35% of protein and 89% of IVPD. Optimized conditions were 87.8 oC, pH 8.0, and 37 min for all processes studied, increasing IVPD up to 95%. The treatments effectively reduced up to 55% trypsin inhibitor activity and 81% phytic acid content. Lysine was the only limiting amino acid before or after processing. Sesame seed by-product has high-quality protein and can be a plant-based source for food formulations.

Automated summary

This study investigated the nutritional value of sesame seed meal and optimized processing conditions to enhance its protein digestibility. The results showed that sesame seed by-product has high-quality protein and can be a suitable plant-based source for food formulations.