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  • Title: Chemical composition, nutritionally valuable minerals and functional properties of benniseed (Sesamum radiatum), pearl millet (Pennisetum typhoides) and quinoa (Chenopodium quinoa) flours.
    Author: Oshodi AA, Ogungbenle HN, Oladimeji MO.
    Journal: Int J Food Sci Nutr; 1999 Sep; 50(5):325-31. PubMed ID: 10719563.
    Abstract:
    The chemical composition, nutritionally valuable minerals and functional properties of benniseed (Sesamum radiatum), pearl millet (Pennisetum typhoides) and quinoa (Chenopodium quinoa) were studied. The results showed that the samples contained crude protein in the range of 11.4 to 22.5% with benniseed having the highest value of 2.5%, and pearl millet with the lowest value 11.4%. Ether extracts fall within the range of 6.3-44.3%. The moisture contents ranged from 5.2 to 11.2% while the ash contents were found to be in the range of 1.2 to 4.1% and the crude fibre ranged between 3.1 and 9.6%. The flours were relatively higher in maltose and D-ribose which were found to be in the range of 1.28-5.08 mg sugar in 5 ml sample. They also have low contents of glucose and fructose which ranged between 0.70 and 1.46 mg sugar in 5 ml sample. The predominant mineral was potassium which varied between 5150 and 7140 mg per kg sample while the samples were significantly low in manganese and copper. The protein solubility of the flours were found to have minimum solubility at pH 5 for benniseed, about pH 6 for pearl millet and quinoa. The seed flours also have good gelation property, water absorption capacity, emulsion capacity and stability. The oil absorption capacity and foaming capacity were low but the foams were relatively stable.
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