Physico-Chemical Composition of the Sesame Variety (Sesamum indicum L.) 32-15 and Characterization of its Derived Products (Seeds, Oil and Oilcake) in Senegal

Abstract

The variety 32-15 is a variety of sesame (Sesamum indicum L.) introduced in Senegal. Its integration into the Senegalese culture system has been accompanied by a process of agro-morphological research. The purpose of this study is to understand the qualities of the sesame variety 32-15 by operating its biochemical characterization for better use. The study of the physico-chemical composition was carried out on the seeds, oil and sesame cakes of the variety 32-15. The results showed that the seed contained 95.15% dry matter, 20.75% crude protein, 5.39% ash, 3.04% crude fiber, 51.92% fat, and 14.05% carbohydrate. Seeds have proven to be good sources of minerals. Calcium showed the highest rate (689.92 ± 15.97 mg/100 g) followed by phosphorus (575.99 ± 16.75 mg/100 g), magnesium (315.84 ± 8.66 mg/100 g), zinc (38.56 ± 1.86 mg/100 g) and iron (122.50 ± 4.21 mg/100 g). The quality factors of oil extracts showed stable oil and liquid state at room temperature. The analysis of the oilcakes showed a protein content ranging from 33.93 ± 0.27 to 39.87 ± 0.95% with a slightly high fat composition revealing the low yields of the used presses.

Keywords: sesame, variety 32-15, derived products, physico-chemical composition, Senegal