Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
Original papers
Effect of Heat Treatments on Certain Antinutrients and in vitro Protein Digestibility of Peanut and Sesame Seeds
Hassan El-Sayed EMBABY
Author information

2010 Volume 17 Issue 1 Pages 31-38


The effect of heat treatments (boiling, autoclaving, microwave cooking and roasting) on the levels of certain antinutritional factors (phytic acid, trypsin inhibitor, α-amylase inhibitor, lectin activity and tannins) and in vitro protein digestibility (IVPD) of peanut and sesame seeds were investigated. All heat treatments significantly reduced the levels of all the investigated antinutrients and improved the IVPD of peanut seeds. Of the attempted treatments, autoclaving, boiling, roasting-salting and oil-roasting were the most effective in reducing the levels of antinutrients and improving IVPD of peanut. Roasting in both brown and white sesame seeds partially eliminated the studied antinutrients (the reduction ranged from 15.6% to 61.2% in all antinutrients) and improved IVPD (increased by 10% and 9.1%, respectively). Also, Tehineh (sesame butter-like) contained lower levels of antinutrients than raw sesame seeds and exhibited a higher IVPD (82.8%).

Information related to the author
© 2010 by Japanese Society for Food Science and Technology
Previous article Next article