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The most common form of utilization of sesame seed is its roasting, which supplies nutrients to the diet. The objectiveof this study was to determine the effect of different roasting techniques (using open pan and microwave) on thechemical composition physico-chemical properties of its oil and glycemic index.The raw sesame flour (RSF),open pan roasted sesame flour (ORSF) and microwave roasted sesame flour (MRSF) were analysed for proximatecomposition,minerals,vitamins,anti-nutritionalfactorsandcolour,andtheseedoilswereanalyzedforperoxideandiodinevalues.Therangesofproximatecompositionoftheflourswere:protein24.3-27.5g/100g,fat52.4-59.0g/100g,crude fiber 3.86- 6.13 g/100g, ash 2.88-3.67 g/100g, carbohydrate 5.4-13.2 g/100g and energy value 552.5 -576.6kcal/100g. Crude fat, ash, fiber and energy values were significantly higher in MRSF and ORSF compared to RSF.However, protein and carbohydrate values were significantly lower in roasted seeds compared to RSF. Calcium,potassium,phosphorusandmagnesiumrangedfrom439.25-445.02,342.14-346.77,427.81-434.77and357.38-364.03 mg/100g respectively with the RSF having the least value. Whereas micro elements such as iron, manganeseand zinc ranged from 3.06-6.42, 0.76-1.50 and 2.78-3.62 mg/100g. Thiamine values for RSF, ORSF and MRSF were40.23, 20.56 and 4.52 mg/Kg respectively; riboflavin values were 21.08, 15.33 and 2.60 mg/Kg respectively whileniacin values were and 28.28, 17.30, 2.01 mg/Kg respectively. Roasting in open pan caused significant reduction inphytateandoxalatecontentsinsesamethanroastinginmicrowaveoven.Colourvalues(L*)ofseedfloursignificantlydecreased,whereasa*andb*valuesincreased(P≤0.05)inORSFandMRSFcomparedtoRSF.TheperoxidevaluesofRSF,ORSFandMRSFwere1.43,11.21and10.02mEqO2/kgoilrespectivelywhiletheiodinevalueswere118.65,106.44 and 109.71 g I/100g oil for RSF, ORSF and MRSF respectively. The glycemicindices ofraw, open pan roating and microwave roasting are 92.36, 84.88,and 78.67.The effect of roasting techniques with regardto lossandretentionofthe nutrients and the effect on their glycemic indexdifferedsignificantly(P≤0.05).

Keywords:chemicalcomposition;microwaveirradiation;openpanroasting

TABLE OF CONTENTS
COVER PAGE
TITLE PAGE
APPROVAL PAGE
DEDICATION
ACKNOWLEDGEMENT
ABSTRACT
CHAPTER ONE

1.  INTRODUCTION
2. BACKGROUND OF THE STUDY
3. PROBLEM STATEMENT
4. AIM AND OBJECTIVES OF THE STUDY
5. RESEARCHHYPOTHESIS
6. SIGNIFICANCEOFTHESTUDY
7. SCOPE OF THE STUDY
8. LIMITATIONS OF THE STUDY
9. RESEARCH QUESTION
10. THESIS ORGANISATION

CHAPTER TWO
LITERATURE REVIEW

1. REVIEW OF THE STUDY
2. ORIGINS AND HISTORY OF SESAME SEED
3. PHYSICAL DESCRIPTION OF SESAME
4. CULTIVATION OF SESAME SEEDS
5. PROCESSING OF SESAME SEEDS
6. NUTRITIONAL INFORMATION OF SESAME SEEDS
7. HEALTH EFFECTS OF SESAME SEEDS
8. CHEMICAL COMPOSITION OF SESAME SEEDS
9. SESAME FLOUR
10. REVIEW OF RELATED STUDIES
11. CARBOHYDRATE
12. DIETARYCARBOHYDRATE
13. TOTALCARBOHYDRATE
14. SUGARS
15. STARCH
16. DIETARYFIBRE
17. AVAILABLECARBOHYDRATE
18. CARBOHYDRATEDIGESTION
19. GLYCAEMICINDEXCONCEPT
20. DETERMINATIONOFGLYCAEMICINDEX
21. GLYCAEMICLOADANDHEALTH
22. GLYCAEMICLOADANDDIABETES
23. GLYCEMICLOADANDCORONARYHEARTDISEASES

CHAPTER THREE

1. MATERIALANDMETHODS
2. SAMPLEMATERIALS
3. SAMPLEPREPARATION
4. RAWSESAME FLOUR (RSF)
5. OPENPANROASTEDSESAMEFLOUR(ORSF)
6. MICROWAVEROASTED SESAMEFLOUR(MRSF)
7. BREAD PRODUCTION
8. PROXIMATEANALYSIS
9. DETERMINATIONOFMINERALCONTENTS
10. DETERMINATIONOFVITAMINCONTENT
11. DETERMINATION OF ANTI-NUTRITIONAL COMPOUNDS
12. DETERMINATIONOFSEEDOILCHARACTERISTICS
13. DETERMINATIONOFCARBOHYDRATE
14. METHODOLOGYFORBLOODGLOCOSEDETERMINATION
15. DETERMINATIONOFBLOODGLUCOSERESPONSE
16. CALIBRATIONOFONETOUCHGLUCOMETER
17. DETERMINATIONOFGLYCEMICINDEX
18. STATISTICALANALYSIS

CHAPTER FOUR
4.0      RESULT AND DISCUSSION
CHAPTER FIVE

1. CONCLUSION

REFERENCES

CHAPTER ONE

1.0                                                           INTRODUCTION

1.1                                                  BACKGROUND OF STUDY

Therehasbeenimmenseexpansioninoilseedsproduction as a result of increasing demand for foodapplications. Sesame seeds are small, the size, form andcolourvarywiththethousandsofvarietiesknown(Oplinger et al., 2010). Sesame seeds occur in manycolours depending on the cultivar (Langham, 2018). Themosttradedvarietyofsesameisoff-whitecoloured.Othercommoncoloursarebuff,tan,gold,brown,reddish,gray,andblack.Throughtheages,sesameseedshavebeenasourceoffoodandoil.Sesameisalsogrownfor its leaves that are used in stews, and the dried stemsmay be burnt as fuel with the ash used for local soapmaking, but such uses are entirely subordinate to seedproduction. Sesame seeds contain 47-50% fat, 25-27%protein, 10-12% carbohydrate, 3.7-6.4% fiber and 3.7-4.6% ash (Makinde and Akinoso, 2013). The seeds arerichinmono-unsaturatedfattyacid(oleicacid)andequally rich sources of many minerals such as calcium,phosphorus,manganese,zinc,magnesiumandpotassiumwhich play vital roles in the body (Makinde and Akinoso,2014). The seeds also contain B complex vitamins suchasniacin,folicacid,thiamine, riboflavinandpyridoxinewithsomehealthbenefitingcompoundssuchassesamol,sesamolinandsesamin(Nakaietal.,2013).Phillipsetal.(2015) however reported that the seeds contain phyticand oxalicacids,whichare anti- nutrients.
Theeffectsofvariousprocessingmethodsinthepreparation of oilseeds for human consumption are ofutmostimportance.Roastingisthemostimportantpractice for sesame seed processingin Nigeria and iscommonlycarriedoutinopenpanoverfirewithcontinuousstirring,however,suchroastingprocesstakesabout20minormore,whichmayadverselyaffectsesame constituents such as lipids, protein, vitamins andother essential nutrients. Meanwhile, social changes andrapid lifestyle make the working women search for arapid method for preparing food with microwave ovenespeciallythoseneededalongtimeforcookingorroasting. Microwave operation have been applied withincreasingsuccessinoilextraction,pasteurization,sterilization,baking,blanching,roasting,cooking,drying, and thawing of different food products (Tan et al.,2011; Mariod et al., 2013) and it is accomplished bymeansofelectromagneticwaves,whichpenetratedeeplyandheatrapidly(Schlegel,2012).Electromagneticwavesareofelectricalandmagneticenergymovingtogether through space. They include gamma rays, x-rays,ultravioletradiation,visiblelight,infraredradiation,microwavesandthelessenergeticradiowaves.Althoughthere is no formal definition of the frequency range formicrowave radiation, these electromagnetic waves occurin the 300MHz - 300GHz region. Nevertheless, and inaccordance with the industrial, scientific and medical(ISM)frequencybandsfornon-communicationpurposes, only 915 MHz and 2.45MHz are used for foodapplications, especially the second due to its worldwideavailability(Malheiroetal.,2011).Numerousadvantagesboostedtheuseofmicrowaveheatingmakingit in many cases a technique preferred in the processingoffood.Theseadvantagesincludeprecisetiming,rapidity, and energy saving. Moreover, it has been foundto be safe; there was no toxicity or adverse effects onmicrowavetreated foods(Milleretal., 2019).
Manyresearchershavebeenconcernedwiththeevaluationoftheeffectofroastingonsesameseeds;theseinclude:antioxidativeactivityofroastedsesameseedoiland the effect of using the oil for frying (Fukuda et al.,2016), influence of seed roasting process on the changesin composition and quality of sesame oil (Yen, 2010),oxidative stability of sesame oil prepared from sesameseedwithdifferentroastingtemperatures(YenandShyu,2019)andmicrowaveroastingeffectsonthecompositionandoxidativestabilityofsesameoil(YoshidaandKajimoto,2014).However,thereispaucityofinformationontheeffectofroastingtechniquesonchemical composition of sesame seeds.This study wasdesignedtodeterminetheeffectofroasting (openpanandmicrowaveroasting)onthechemicalcompositionofsesameflour, physico-chemicalpropertiesofitsoil and glyceric indices.
1.2                                                      PROBLEM STATEMENT
Diabetes mellitus is one of the most common metabolic disorders, affecting over 420 million individuals worldwide (WHO, 2016).) is condition was responsible for 28.8 million deaths in 2016 (Naghavi, 2017). Type 2 diabetes is characterized by insulin resistance and is diagnosed by biochemical parameters such as high concentrations of serum blood sugar, insulin, and glycosylated hemoglobin (Unwin et al, 2002). Finding a practical approach to reduce the prevalence of diabetes is essential for global public and economic health.
Sesame (SesamumindicumL.) has been used as a traditional plant-based therapy worldwide, most commonly in Northern regions of Nigeria. Sesame seed and its products (oil, flour,and dietary supplement) are good sources of lignan compounds (sesamin, sesamolin, sesamol, and episesamin).) eselignans are responsible for most medicinal actions of sesame, including antioxidant activity [Kamal-Eldin et al, 2011], anti-inflammatory actions, and hypoglycemic effects. Additionally, sesame contains high amounts of other beneficial components such as α-tocopherol, polyunsaturated fatty acids (PUFAs), monounsaturated fatty acids (MUFAs), and fiber.) e hypoglycemic effects of sesame may be due to the action of its bioactive lignans which have been shown to improve insulin secretion from B cells of the pancreas (Makinde et al, 2012).
Some animal studies have found that sesame consumption could reduce insulin resistance and enhance the glucose metabolism (Makinde et al, 2012). In human studies, sesame consumption has produced beneficial effects on serum glucose, and insulin concentrations in diabetic patients (Makinde et al, 2012).
However, this study was carried to bring to the knowledge of the reader the effect of roasting on physico-chemical properties and glycemic indices of sesame (sesamunindicum) seeds on white bread.

1.3      Aim and objectives oftheStudy

Themain aimofthisstudywastodetermine phytochemical properties and the glycemic indices of roasted sesame on white bread. Toachievethis, thestudy soughtto;

1. Determine the glycemic load of roasted sesame (open pan roasted sesame flour (ORSF) and microwave roasted sesame flour (MRSF) )on white bread.
2. To carry out a comparison test of glycemic index between  raw sesame flour and roasted sesame flour.
3. Performproximateanalysisof roasted sesame on white bread.
4. Carryout the sensoryanalysis of theroasted sesame on white bread.
5. Make a recommendation for food to be consumed moderately in a diet

1.4      ResearchHypothesis

H0=Thereisnosignificanthighglycemicloadofsesame on white bread
H1=Thereisasignificanthighglycemicloadof roasted sesame on white bread

1.5      SignificanceoftheStudy

Essentially, the glycemic load, which is the product of the glycemicindex and the carbohydrate content of a given food, may be more useful thanonlytheglycemicindex.Thisisbecausetheglycemicloadtakesintoaccounttheportionsizeofthe foodaswellasthecarbohydratecontent.Glycemic load is a significant factor in dietary programmes aiming at themetabolicsyndrome,insulin resistance,and weight loss.

It is hoped that this study willcome up with the optimal size of glycemic indices of composite roasted sesame on white bread meal which when consumed will have noeffect on the blood glucose level. Knowledge of the glycemic load of glycemic indices of composite roasted sesame could serve as a guide to diabetics to choose these stable foods withthebestglycemic load.
This study may also inform nutritionists, dieticians and diet therapists on the glycemic indices of composite roasted sesame on white bread meal recommend to prediabetics and diabetics when theycounseltheirclients.
This study will also help the reader to understand the nutritional and chemical properties of roasted sesame.
This study will solve the problem of high intake of food containing large amount of carbohydrates. The study also will also make important contribution to future research by contributing to the existing literature particularly on nutrition.
1.6        Scope of the study
The research focused on glycemic indices of composite roasted sesame seeds on white bread and their impact on the blood glucose. This studyinvestigated all the possible roasted sesame seeds meal that are consumed in the countryand also analyzes the extent to which each of these affect the blood glucoselevel.

1.7      Limitations

The study determined the phytochemical properties and glycemic load of roasted sesame seeds.Findings cannot be easily generalized for other carbohydratefoods. The study focused on the effect of roasted sesame seeds has on blood glucose level after ithasbeendigestedandsohealthyindividualswereusedforthestudy.
1.8      Research Question

1. What is the glycemic index for roasted sesame seeds?
2. What is the major cause of diabetes mellitus?
3. Do roasted sesame seeds have high glycemic index?

1.9  ProjectOrganisation
The work is organized as follows: chapter one discuss the introductory part of the work,   chapter two presents the literature review of the study,  chapter three describes the methods applied, chapter four discusses the results of the work, chapter five summarizes the research outcomes and the recommendations.

CHAPTER FIVE

5.1                                                             CONCLUSIONS

This work has shown that significant improvement in the nutritional value of Sesamum indicum can be attained through roasting of the seeds prior to conversion into flour. However, open pan roasting offers greater reduction of inherent anti-nutrients (phytate and oxalate), over its microwave counterpart. Extracted oil from open pan and microwave roasted seeds showed similar characteristics but significantly different from that of raw sesame oil, indicating that quality of oil is affected by roasting treatment. The present study indicates that microwave roasting can be used as a desirable energy - saving alternative to open pan roasting technique of sesame seeds; however, further study is needed to evaluate the cost of this process, as well as the technical feasibility of setting up an industrial process.

 

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CHAPTER TWO: The chapter one of this work has been displayed above. The complete chapter two of "effect of roasting on physico-chemical properties and glycemic indices of sesame (sesamun indicum) seeds on white bread" is also available. Order full work to download. Chapter two of "effect of roasting on physico-chemical properties and glycemic indices of sesame (sesamun indicum) seeds on white bread" consists of the literature review. In this chapter all the related work on "effect of roasting on physico-chemical properties and glycemic indices of sesame (sesamun indicum) seeds on white bread" was reviewed.

CHAPTER THREE: The complete chapter three of "effect of roasting on physico-chemical properties and glycemic indices of sesame (sesamun indicum) seeds on white bread" is available. Order full work to download. Chapter three of "effect of roasting on physico-chemical properties and glycemic indices of sesame (sesamun indicum) seeds on white bread" consists of the methodology. In this chapter all the method used in carrying out this work was discussed.

CHAPTER FOUR: The complete chapter four of "effect of roasting on physico-chemical properties and glycemic indices of sesame (sesamun indicum) seeds on white bread" is available. Order full work to download. Chapter four of "effect of roasting on physico-chemical properties and glycemic indices of sesame (sesamun indicum) seeds on white bread" consists of all the test conducted during the work and the result gotten after the whole work

CHAPTER FIVE: The complete chapter five of "effect of roasting on physico-chemical properties and glycemic indices of sesame (sesamun indicum) seeds on white bread" is available. Order full work to download. Chapter five of "effect of roasting on physico-chemical properties and glycemic indices of sesame (sesamun indicum) seeds on white bread" consist of conclusion, recommendation and references.

 

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