Physicochemical properties of sesame (Sesamum indicum L.) seed oil extracted by traditional and mechanical pressing methods

Abstract

Objective of this study was to compare the properties and the quality of two types of sesame oils extracted by camel (traditional) and one type by mechanical press. Seven Samples of oil and cakes were obtained from both types of presses in the Khartoum State. Physicochemical analysis, sensory evaluation, and oil contents of cakes were determined. Sesame seeds from the three locations (Khartoum-North, Khartoum, and Omdurman) presses had insignificant differences in moisture, ash and fiber content. Sesame seed from Khartoum locations registered the highest oil content (53.88 %) and the lowest carbohydrates content (13.64 %), while sesame seed from Khartoum North registered the highest protein content (25.05 %). The physical analysis revealed that there were no significant differences between different samples. While the chemical analysis showed that there were insignificant differences between the different extraction methods. Taste, aroma, colour and general acceptability showed no significant difference between normal and walad oil type obtained from the different locations in Khartoum State and the commercial one. This study showed that there is no significant difference between samples of Walad and normal types of sesame oil which are traditionally pressed. Also it was found that the commercial sample met the Sudanese Standard Meteorological Organization measurements for sesame oil.