Citation
Ogundele, O.M. and Ojedokun, F.O. and Fasogbon, B.M. and Bamidele, O.P. (2022) Effects of roasted defatted sesame seed (Sesamum indicum) flour addition on the nutritional quality, dietary fibre, and glycaemic index of malted amaranth grain (Amaranthus hybridus) flour. Food Research (Malaysia), 6. pp. 78-87. ISSN 2550-2166
Abstract
This study determined the effects of the addition of roasted defatted sesame seed flour to malted amaranth flour at different ratios on the nutritional quality, dietary fibre, and glycaemic index of composite flour. The proximate composition of the composite flour increased with an increase in the percentage of roasted sesame seed flour added. Although the amino acid profile of the flour blends did not significantly change in the composite flour, the pasting properties were significantly reduced with the addition of roasted defatted sesame flour. The dietary fibre increased with the addition of roasted defatted sesame seed flour and the estimated glycaemic index was significantly reduced. The composite flour containing 50% malted amaranth flour and 50% roasted defatted sesame seed flour has the lowest glycaemic index. The addition of roasted defatted sesame flour to malted amaranth flour up to 50% may be good raw material in further processing of flour for complementary or breakfast foods.
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Abstract
This study determined the effects of the addition of roasted defatted sesame seed flour to malted amaranth flour at different ratios on the nutritional quality, dietary fibre, and glycaemic index of composite flour. The proximate composition of the composite flour increased with an increase in the percentage of roasted sesame seed flour added. Although the amino acid profile of the flour blends did not significantly change in the composite flour, the pasting properties were significantly reduced with the addition of roasted defatted sesame flour. The dietary fibre increased with the addition of roasted defatted sesame seed flour and the estimated glycaemic index was significantly reduced. The composite flour containing 50% malted amaranth flour and 50% roasted defatted sesame seed flour has the lowest glycaemic index. The addition of roasted defatted sesame flour to malted amaranth flour up to 50% may be good raw material in further processing of flour for complementary or breakfast foods.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | sesame oil |
| AGROVOC Term: | Amaranthus |
| AGROVOC Term: | flours |
| AGROVOC Term: | composite flours |
| AGROVOC Term: | milling |
| AGROVOC Term: | roasting |
| AGROVOC Term: | dietary fibres |
| AGROVOC Term: | proximate composition |
| AGROVOC Term: | pasting properties |
| Geographical Term: | Nigeria |
| Depositing User: | Mr. Khoirul Asrimi Md Nor |
| Date Deposited: | 20 Feb 2026 08:01 |
| Last Modified: | 20 Feb 2026 08:01 |
| URI: | http://webagris.upm.edu.my/id/eprint/3464 |
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