Formulation of mayonnaise recipe enriched with biological active compounds of sesame cake

Today, scientific schools have been formed to improve the recipe and technology of mayonnaise. In the present study, a byproduct of an oilseed source, namely sesame cake, containing unique antioxidant compounds, such as lignans, is studied as a biologically active additive that can be used in the place of starch and synthetic antioxidants in mayonnaise. Sesame seed purchased from local markets. Sesamol standard was obtained from Sigma Chemical Company (USA). The experimental results have shown that regarding the taste, color, mouthfeel, and overall acceptability, the samples containing 10% sesame cake powder obtained the highest score. It is therefore recommended to use sesame cake powder at the concentration of 8-10% in mayonnaise formulation. The findings of this research could be useful for food industries to improve their products qualitatively.

Performance of a formaldehyde-free sesame protein adhesive modified by urea in the presence and absence of glyoxal

Sesame cake and meal, byproducts of the sesame oil process industry and mainly used as feed and fertilizer, are often not optimally utilized and are wasted when the material could be used as a high-quality protein source. This research primarily emphasizes the preparation of a sesame protein-based adhesive with urea and glyoxal modification to use as a wood adhesive. The performance and characterization of the urea and glyoxal modified sesame protein adhesive (USP and GUSP, respectively) were measured precisely. After glyoxal was added, the water resistance of the GUSP adhesive was significantly enhanced, reaching the standard for Type II plywood. The formaldehyde emission test showed that the GUSP adhesive could be utilized as a formaldehyde-free wood adhesive, having a significantly lower than the demand of the E0 level (i.e., 0.5 mg/L). Furthermore, increasing the glyoxal content in the adhesives enhanced the thermal stability but not significantly. A substance with a crosslinking structure was formed from the reaction between the sesame protein and glyoxal, which enhanced the water resistance. Meanwhile, the fractured structure of the GUSP adhesive having a compact surface also was propitious to enhance the water resistance. Thus, the GUSP adhesive could be used as a novel adhesive in plywood fabrication.

Characterization and functional properties of proteins isolated from flaxseed cake and sesame cake

Flaxseed protein isolate (FPI) and sesame protein isolate (SPI) were extracted from flaxseed and sesame cake as by-products, and their functional properties (water holding and fat absorption capacities, bulk density, least gelling concentration, solubility, and emulsifying properties) were determined. Bulk density of the SPI (0.162 g/ml) was lower than that of the FPI (0.175 g/ml). The water absorption capacity of the FPI (305.66%) was higher than that of the SPI (288.93%). The oil absorption capacity and least gelling capacity of the FPI and SPI were 127.48, 3.6, 134.39, and 5%, respectively. The least solubility occurred at pH 4.0 and it was 24.54, 9.56% for FPI and SPI, respectively. Levels of pH and salt concentrations were used as dependent variables for the characterization of emulsifying capacity, activity, and emulsion stability, as well as foaming capacity and foam stability. The addition of NaCl at concentrations up to 1.0 M improved these characteristics. The SPI and FPI had a minimum emulsion capacity (74.54 and 100.20 ml oil/g protein, respectively) and a minimum foam capacity (14.25 and 17.35 %, respectively) at pH 4. The FPI and SPI were found to be highly soluble at acidic and alkaline pH and their emulsifying and foaming properties were high. Moreover, their bulk density, water absorption, and fat absorption capacities and least gelling capacity properties were good. Therefore, the FPI and SPI can be used in food formulation systems.

EVALUATION THE ANTIOXIDANT ACTIVITY O F SESAME COAT AND SESAME CAKE EXTRACTS

This study was aimed to evaluate the anti-oxidant activity of mmthanol extracts from roasted and unroasted sesame seeds cake (RSC, URSC) and ethanol extracts from sesameccoat (SC) usingDDPPH and reducing power activity (RPA) assay. The quantitative and qualitative analysis of obtained extracts were done using RP-HPLC technique, the results revealed that the extracts were contained anti-oxidents(lignans ) sesamin ,ssesamolin andssesamol in different amounts Also the RPA of URSC extract at (10, 20, & 50 mg/ml) was similar to that ofbBHT , while that for RSC was similar to BHT at 30 mg/ml. Additionally, The RPA SC extract was comparable to that of BHT at ( 20 , 30 , and 50 mg/ml). It has been noticed that the radical scavengingaability (RSA) of BHT was greater than of the experimental samples that evaluated by DPPH assay. Mean time the RSA of the studied extracts was increased with increase of extracts concentrations from 10-50 mg/g. Based on the results of this study, sesame coat, sesame cake (from roasted and unroasted sesame seeds) extracts could be used asppotential natural anti-oxidant topprotectooil-rich food to avoid theppossible risks resulted from using the syntheticaantioxidants to prevent food.

Effects of different fertilizers on the growth and yield of Okra (Abelmoschus esculentus L.) in summer season in Chitwan, Nepal

An experiment was conducted in the Horticulture Farm of Agriculture and Forestry University to demonstrate the effects of different fertilizers on the yield and yield parameters of okra (var. Arka Anamika). The experiment was laid out in Randomized Complete Block Design (RCBD) consisting of seven treatments and three replications. The various treatments used in the experiment were goat manure, sesame cake, mustard cake, synthetic fertilizer (NPK), poultry manure, vermicompost and untreated control. The required dose of nitrogen was fulfilled by the fertilizer itself whereas insufficient amount of phosphorous and potassium was fulfilled by addition of single super phosphate and muriate of potash respectively. The fertilizers were applied on the basis of recommendation given by the Nepal Agriculture Research Council (NARC). The effect of poultry manure on number of open flowers and number of fruits at 40 DAS was found superior. The effect of poultry manure on plant height, number of leaves, plant diameter was found superior at 50 DAS. Goat manure produced the superior result on number of open flowers at 50 DAS. Poultry manure on the number of leaves and plant height produced the significant result at 60 DAS. Synthetic fertilizer responded well to number of fruits at 60 DAS. Sesame cake produced the superior results at 70 DAS on number of buds. Poultry manure responded well to all the parameters and produced the yield of 20 qt/ha with the BC ratio of 1.77. This experiment suggests the farmers to use the poultry manure to get the highest economic return. Vermicompost and mustard cake producing the superior and significant yield in this research are not recommended as they have low BC ratio unless effective measures are encouraged to reduce the cost of this fertilizers.