INFLUENCE OF SPROUTING DURATIONS ON THE NUTRITIONAL COMPOSITION OF SEEDS OF TWO SESAME (Sesamum indicum; L.) VARIETIES

Abstract

Sesame is an important oilseed crop that provides invaluable nutrients in food products.  Due to the fact that it is neglected, little is known on how sprouting days affect its nutritional quality. This study aimed to determine the effect of sprouting durations on the nutritional composition of two sesame varieties grown in Ghana. The experimental design was a 2x5 factorial design in Completely Randomized Design with three replications. Factor one was sesame varieties at two levels (Grey and Brown) and factor two was sprouting durations at five levels (0, 2, 4, 6, 8 day). The study revealed that highest carbohydrate (30.64%), protein (35.77%) and moisture (87.79%) contents were produced by the grey variety which was sprouted for 8 durations. Moreover, the best crude fibre (25.88%) content was produced by the brown variety which was not sprouted, whiles highest fat content was produced by the grey variety which was sprouted for 2 durations. Highest calcium (2.37mg/kg), phosphorus (1.49mg/kg) and potassium (1.39mg/kg) content was produced by the grey variety which was sprouted for 8 durations whiles highest magnesium content (0.79mg/kg) was produced by the brown variety which was sprouted for 2 durations. Sprouting durations and the varieties did not significantly influence sodium content of sprouted seeds.  Highest nutrients from sesame seeds can be obtained by sprouting the grey variety for 8 days.