Influence of spouting period on microbiological and nutritional attribute of sesame seed flour
Abstract This present research was carried out to study the effects of spouting periods on the, proximate composition, mineral content, ant-nutritional factor and microbiological content of sprouted sesame flour. Sesame seeds were soaked in water for 6 h and sprouted for period of 0 h, 24 h, 48 h, 7...
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Springer
2025-01-01
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| Series: | Discover Food |
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| Online Access: | https://doi.org/10.1007/s44187-025-00272-2 |
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| author | Joseph Oghenewogaga Owheruo Patrick Othuke Akpoghelie Great Iruoghene Edo Emad Yousif Agatha Ngukuran Jikah Priscillia Nkem Onyibe Ufuoma Ugbune Endurance Fegor Isoje Ufuoma Augustina Igbuku Helen Avuokerie Ekokotu Ephraim Evi Alex Oghroro Joel Okpoghono Arthur Efeoghene Athan Essaghah Joy Johnson Agbo |
| author_facet | Joseph Oghenewogaga Owheruo Patrick Othuke Akpoghelie Great Iruoghene Edo Emad Yousif Agatha Ngukuran Jikah Priscillia Nkem Onyibe Ufuoma Ugbune Endurance Fegor Isoje Ufuoma Augustina Igbuku Helen Avuokerie Ekokotu Ephraim Evi Alex Oghroro Joel Okpoghono Arthur Efeoghene Athan Essaghah Joy Johnson Agbo |
| author_sort | Joseph Oghenewogaga Owheruo |
| collection | DOAJ |
| description | Abstract This present research was carried out to study the effects of spouting periods on the, proximate composition, mineral content, ant-nutritional factor and microbiological content of sprouted sesame flour. Sesame seeds were soaked in water for 6 h and sprouted for period of 0 h, 24 h, 48 h, 72 h and 96 h. The sprouted seeds were dried at 70 °C for 55 min and milled into flour. The flour was assayed for proximate composition, mineral content, anti-nutrient content and microbiological using standard methods. Results showed that increasing the spouting periods of sesame seed significantly (P < 0.05) increased the protein (28.92–44.21 g/100 g) and ash (9.13–9.93 g/100 g) but decreased moisture (8.02–4.67 g/100 g), crude fibre (13.89—9.82 g/100 g), carbohydrate (16.75–4.10 g/100 g) and crude fat (23.29–23.27 g/100 g) of the flour respectively. The same applies for the mineral contents; calcium (460.07–477.07 mg/100 g) magnesium (390.06–419.07 mg/100 g). From 0 to 96 h sprouting time, the viable count increased from 6.40 ± 0.04 × 103 to 8.20 ± 0.05 × 103 cfu/g, yeast count from 7.60 ± 0.07 × 103 to 7.82 ± 0.04 × 103 cfu/g, and mold count from 18.44 ± 1.08 × 103 to 24.15 ± 1.34 × 103 cfu/g respectively with no Coliform counts. The data obtained was within the standard acceptable microbiological limit. The study has shown that increase in sprouting period improved the nutrient and microbiota composition of the sesame seed flour. |
| format | Article |
| id | doaj-art-54b955f1424744f3b83c56f8bcc81dc1 |
| institution | DOAJ |
| issn | 2731-4286 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Springer |
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| series | Discover Food |
| spelling | doaj-art-54b955f1424744f3b83c56f8bcc81dc12025-08-20T02:40:33ZengSpringerDiscover Food2731-42862025-01-015111010.1007/s44187-025-00272-2Influence of spouting period on microbiological and nutritional attribute of sesame seed flourJoseph Oghenewogaga Owheruo0Patrick Othuke Akpoghelie1Great Iruoghene Edo2Emad Yousif3Agatha Ngukuran Jikah4Priscillia Nkem Onyibe5Ufuoma Ugbune6Endurance Fegor Isoje7Ufuoma Augustina Igbuku8Helen Avuokerie Ekokotu9Ephraim Evi Alex Oghroro10Joel Okpoghono11Arthur Efeoghene Athan Essaghah12Joy Johnson Agbo13Faculty of Science, Department of Food Science and Technology, Delta State University of Science and TechnologyFaculty of Science, Department of Food Science and Technology, Delta State University of Science and TechnologyDeparment of Chemistry, College of Sciences, Al-Nahrain UniversityDeparment of Chemistry, College of Sciences, Al-Nahrain UniversityFaculty of Pharmacy, Department of Pharmacy, Near East UniversityFaculty of Art, Design & Information Technology, Department of Health Informatics, George Brown CollegeDepartment of Chemistry, Faculty of Science, Delta State University of Science and TechnologyFaculty of Science, Department of Science Laboratory Technology (Biochemistry Option), Delta State University of Science and TechnologyDepartment of Chemistry, Faculty of Science, Delta State University of Science and TechnologyDepartment of Petroleum Chemistry, Faculty of Science, Delta State University of Science and TechnologyDepartment of Petroleum Chemistry, Faculty of Science, Delta State University of Science and TechnologyFaculty of Science, Department of Biochemistry, Delta State University of Science and TechnologyFaculty of Environmental Sciences, Department of Urban and Regional Planning, Delta State University of Science and TechnologyFaculty of Health Sciences, Department of Nursing, Cyprus International UniversityAbstract This present research was carried out to study the effects of spouting periods on the, proximate composition, mineral content, ant-nutritional factor and microbiological content of sprouted sesame flour. Sesame seeds were soaked in water for 6 h and sprouted for period of 0 h, 24 h, 48 h, 72 h and 96 h. The sprouted seeds were dried at 70 °C for 55 min and milled into flour. The flour was assayed for proximate composition, mineral content, anti-nutrient content and microbiological using standard methods. Results showed that increasing the spouting periods of sesame seed significantly (P < 0.05) increased the protein (28.92–44.21 g/100 g) and ash (9.13–9.93 g/100 g) but decreased moisture (8.02–4.67 g/100 g), crude fibre (13.89—9.82 g/100 g), carbohydrate (16.75–4.10 g/100 g) and crude fat (23.29–23.27 g/100 g) of the flour respectively. The same applies for the mineral contents; calcium (460.07–477.07 mg/100 g) magnesium (390.06–419.07 mg/100 g). From 0 to 96 h sprouting time, the viable count increased from 6.40 ± 0.04 × 103 to 8.20 ± 0.05 × 103 cfu/g, yeast count from 7.60 ± 0.07 × 103 to 7.82 ± 0.04 × 103 cfu/g, and mold count from 18.44 ± 1.08 × 103 to 24.15 ± 1.34 × 103 cfu/g respectively with no Coliform counts. The data obtained was within the standard acceptable microbiological limit. The study has shown that increase in sprouting period improved the nutrient and microbiota composition of the sesame seed flour.https://doi.org/10.1007/s44187-025-00272-2Sprouting periodMicrobiologicalProximate compositionPhytochemical |
| spellingShingle | Joseph Oghenewogaga Owheruo Patrick Othuke Akpoghelie Great Iruoghene Edo Emad Yousif Agatha Ngukuran Jikah Priscillia Nkem Onyibe Ufuoma Ugbune Endurance Fegor Isoje Ufuoma Augustina Igbuku Helen Avuokerie Ekokotu Ephraim Evi Alex Oghroro Joel Okpoghono Arthur Efeoghene Athan Essaghah Joy Johnson Agbo Influence of spouting period on microbiological and nutritional attribute of sesame seed flour Discover Food Sprouting period Microbiological Proximate composition Phytochemical |
| title | Influence of spouting period on microbiological and nutritional attribute of sesame seed flour |
| title_full | Influence of spouting period on microbiological and nutritional attribute of sesame seed flour |
| title_fullStr | Influence of spouting period on microbiological and nutritional attribute of sesame seed flour |
| title_full_unstemmed | Influence of spouting period on microbiological and nutritional attribute of sesame seed flour |
| title_short | Influence of spouting period on microbiological and nutritional attribute of sesame seed flour |
| title_sort | influence of spouting period on microbiological and nutritional attribute of sesame seed flour |
| topic | Sprouting period Microbiological Proximate composition Phytochemical |
| url | https://doi.org/10.1007/s44187-025-00272-2 |
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