Effects of boiling and roasting on proximate composition, lipid oxidation, fatty acid profile and mineral content of two sesame varieties commercialized and consumed in Far-North Region of Cameroon Noël Tenyang a,d,⇑ , Roger Ponka b , Bernard Tiencheu c , Fabrice T. Djikeng d , Thirupathi Azmeera e , Mallampalli S.L. Karuna e , Rachapudi B.N. Prasad e , Hilaire M. Womeni d a University of Maroua, Faculty of Science, Department of Biological Sciences, P.O. Box 814, Maroua, Cameroon b University of Maroua, The Higher Institute of The Sahel, Department of Agriculture, Livestock and By-Products, P.O. Box 46, Maroua, Cameroon c University of Buea, Faculty of Science, Department of Biochemistry, P.O. Box 63 Buea, Buea, Cameroon d University of Dschang, Faculty of Science, Department of Biochemistry, P.O. Box 67, Dschang, Cameroon e CSIR-Indian Institute of Chemical Technology, Centre for Lipid Research, Tarnaka, Hyderabad 500 007, India article info Article history: Received 30 July 2016 Received in revised form 28 October 2016 Accepted 6 November 2016 Available online xxxx Keywords: Sesame seeds Boiling Roasting Nutritional composition Lipid oxidation abstract The aim of this study was to determine the effect of boiling and roasting on the proximate, lipid oxida- tion, fatty acid profile and mineral content of two sesame seeds varieties. The proximate composition was significantly affected (P < 0.05) during treatments. The minerals of seeds roasting at 120 °C for 10 min were significantly decreased. The free fatty acids content of sesame oil after processing was significantly increased (P < 0.05). Iodine and peroxide value were also affected by processing. Totox and p-Anisidine values were significantly increased during processing. The fatty acids composition a little modified during processing, and roasting at 180 °C for 10 min mostly affected the polyunsaturated fatty acids for all sesame varieties. C16:0, C18:0, C18:1 and C18:2 were quantitatively the most important fatty acids in sesame oil. Boiling appeared to be the best processing method for cooking the two sesame varieties con- cerning oxidative stability and fatty acid profile. Ó 2016 Elsevier Ltd. All rights reserved. 1. Introduction Sesame (Sesamum indicum L.) is a member of the Pedaliaceae plant family. It is one of the world’s most important and oldest known oil seed crops. This crop is adapted and cultivated both in the tropical and temperate zones of the world (Biabani & Pakniyat, 2008). There are numerous varieties and ecotypes of sesame adapted to various ecological conditions. However, the cul- tivation of modern varieties is limited due to insufficient genetic information. Many farmers continue to grow local sesame (Nzikou et al., 2009). It is grown mostly for the oil, which is extracted from the seeds. The oil is edible and use for industrial and pharmaceutical purposes. The seeds are known to exhibit var- ious health beneficial properties, including hypocholesterolaemic, antihypertentive, hepatoprotective, antimutagenic effects and neuro-degenerative diseases (Yokota et al., 2007). Their activities are due to two substances, sesamin and sesamol contained in the seeds. Apart from sesame lignans (sesamin and sesamol), sesame seeds and oil also contain other important biologically active com- pounds such as vitamin E (Rangkadilok et al., 2010), which has many beneficial properties, such as antiproliferative effects in human cancer cells, anti-inflammatory activity and partial preven- tion of age-associated transcriptional changes in heart and brain of mice. The seeds are rich in fat, protein, carbohydrate, fiber and some minerals. Their protein contains good amino acid profile with nutritional value similar to soybean (Naerls, 2010). The chemical composition of sesame shows that the seeds are an important source of oil (44–58%), protein (18–25%), carbohydrate (13.5%) and ash (5%). Sesame seed contains approximately 50 percent oil (out of which 35% is monounsaturated fatty acids and 44% polyunsaturated fatty acids) and 45 percent meal (out of which 20% is protein) (Ghandi, 2009). The seed also contains significant amount of important minerals with the potassium concentration being the highest, followed by phosphorus, magnesium, calcium and sodium (Loumouamou, Silou, & Desobry, 2010). These miner- als have vital role in bone mineralisation, red blood cell produc- tions, enzyme synthesis (Yokota et al., 2007). http://dx.doi.org/10.1016/j.foodchem.2016.11.025 0308-8146/Ó 2016 Elsevier Ltd. All rights reserved. ⇑ Corresponding author at: University of Maroua, Faculty of Science, Department of Biological Sciences, P.O. Box 814, Maroua, Cameroon. E-mail address: noeltenyang@yahoo.fr (N. Tenyang). Food Chemistry xxx (2016) xxx–xxx Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem Please cite this article in press as: Tenyang, N., et al. Effects of boiling and roasting on proximate composition, lipid oxidation, fatty acid profile and mineral content of two sesame varieties commercialized and consumed in Far-North Region of Cameroon. Food Chemistry (2016), http://dx.doi.org/10.1016/j. foodchem.2016.11.025