Biochemical Characterization of Sesame (Sesamum indicum L.) Grown in Chad

Sesame (Sesamum indicum L.) is grown for its seeds, which are used in human food as well as in the pharmaceutical and cosmetic industries. In Chad, sesame is considered a promising sector. It is one of many plant resources that can be exploited for food and economic purposes. The general objective of this study is to evaluate the biochemical quality of sesame. The biochemical characteristics of seeds of local varieties with black seeds and S-42 with white seeds from Kournari (Sahelian zone) and Kélo (in the Sudanian zone) were evaluated from laboratory analyses. The moisture content of the samples was determined by differential weighing. Ash content was determined by differential weighing at room temperature. The crude protein content was calculated from the nitrogen contents obtained after mineralization of the samples by the Kjeldahl method. Total lipids are extracted by Soxhlet. Carbohydrate content was estimated by the FAO. The energy value per 100 g of the sample was also determined by the FAO method. The crude fiber content was determined according to the Weende method Wolf. The results were analyzed using the Excel spreadsheet XLAT and R software version 4.4.0. The results showed that the seeds of sesame varieties have average protein contents ranging from 22.195 and 26.397%. The lipid contents obtained varied from 48.679 to 52.769%. The carbohydrate content of sesame seeds varying between from 19.686 to 12.528%. The energy value of sesame varieties is greater than 400 Kcal. It is between 490.981 Kcal/100g (Kélo SN) to 508.126 Kcal/100g (Kélo S 42). This study showed that sesame seeds (local black seed variety and S 42 varieties) produced in Chad are an excellent source of nutrients and highly energetic. Soluble dietary fibers varied between 4.15 ± 0.22 and 3.37 ± 0.22 g/100g. Correlation analysis showed that energy value appears to be moderately influenced by ash (0.651) and crude fiber (0.654) content. Considering their biochemical composition, this oilseed could be exploited in nutrition and food formulation.