BIOCHEMICAL AND NUTRITIONAL STUDIES ON SOME OIL SEEDS

Abstract

This investigation was carried out in an attempt'to study the gross ch mical composition and amino acids composition of somoil seeds namely: peanut and sesame seeds. The physico-chemical" characteristics, lipid classes, total lipid fractions, unsaponifiable matters and fatty acid composition of extracted oils from peanut and sesame seeds by traditional process in local traditional mill in Taiz city (Yemen) were investigated as well.

In addition, evaluation of natural antioxidants content in extracted oils, as well as microbiological evaluation of studied seeds, and estimation of aflatoxins presen .e in this seeds and extracted oils. Furthermore the investigation was performed to shed light upon the application of spectroscopical techniques (UV, FT-IR and 1H & 13C NMR) to study different characteristics of extracted oils and alterations taking place during heating of such oils. Nutritional effect of extracted oils and its natural antioxidant components (crude lignan) on rats serum lipids ( triglycerides, total­ cholesterols, HDL, LDL and VLDL-cholesterols) were assessed. The results could be summarized in the following points:

1. sesame seeds had highest crude fat content (56.90 %) followed by peanut kernels (52.14 %). Otherwise peanut oil cake had highest crude protein content (50.73 %) compared with sesame oil cake (47.41 %). 2. Ash, fiber and carbohydrates contents recorded (2.29 % and 2.72 %), (2.29 % and 3.26 %) and (13.44 % and 10.04 %) in peanut and sesame seeds; respectively. 3. Peanut kernels had higher crude protein (29.84 %) than sesame seeds

(27.08 %).