The Effects of Processing and Varieties on Vitamins and Antioxidants of Sesame (Sesamum indicum L.). Nigerian Journal of Post-Harvest Research, 3(4), 32-38.

Sesame is rich in dietary nutrients; however, varietal selection and processing methods can alter its nutritional composition. Hence, in 2023, three sesame varieties (White Benue, Cameroon White, and E8) were cultivated for a duration of four months at Osun State University, using established agronomic practices. Following the harvest, standard analytical methods were employed to assess the variations in vitamin and antioxidant levels arising from processing. The Ferric Reducing Antioxidant Power (FRAP) was notably highest in the E8 variety, at a value of 17.80 mg/mL, and was lowest in Cameroon White, with a value of 17.30 mg/mL. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH) was significantly highest in White Benue at 44.8%, while Cameroon White recorded the lowest at 41.0%. Vitamin C content was significantly greater in raw sesame flour (4.11 mg/100 g) compared to roasted sesame flour (1.37 mg/100 g). Vitamin A was also higher in raw sesame flour (0.13 mg/100 g) and significantly reduced in roasted sesame flour (0.08 mg/100 g). Similarly, Vitamin E levels were significantly higher in raw sesame flour (2.44 mg/100 g) and lower in roasted flour (2.08 mg/100 g). The antioxidant activity, measured via DPPH assays, indicated that the raw sesame flour had a significantly greater value (51.61%) than the roasted sesame flour (34.35%). Raw sesame flour possesses superior nutritional content; however, if heat treatment is necessary, it should be applied mildly to avoid damaging the beneficial compounds in the sesame flour.