Improvement of the Nutritional Quality and HCl Extractability of Minerals of Dehulled Sesame Seeds and their Acceptance for Culinary Purpose by Parboiling, Boiling and Roasting
ABSTRACT: The presence of anti-nutrients gives sesame seeds a bitter taste which may further reduce their acceptance for culinary purposes. This study investigated the effect of boiling, parboiling and roasting in improving the nutritional quality and mineral extractability of dehulled sesame seeds...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502223000069 |