Cereal Chem 45:379 - 385.  |  VIEW ARTICLE
Microbiological and Enzymatic Evaluation of Sesame Protein.

A. M. Villegas, A. Gonzalez, and R. Calderon. Copyright 1968 by the American Association of Cereal Chemists, Inc. 

Numerous efforts have been made to determine the biological significance of individual proteins, especially regarding protein concentrates of plant origin, for utilization in human foods. Recently sesame protein, one of the few plant proteins having a relatively high methionine content, has received a great deal of attention. The method used to evaluate its quality was based on a pepsin pancreatin digestibility value and on determination of availability of its essential amino acids to microorganisms. Six samples of sesame flour were prepared under different methods as regards oil extraction and heat-treatment to make them practical materials for human consumption. The results obtained through both tests provided a reasonable profile of the expected behavior of sesame protein for use as human food. The availability of methionine was increased in samples 3 and 4 as a result of subjection to heat-treatment. All samples have a lysine availability below 50% of reported acid hydrolysis values.