Technological Aptitude and Acceptability of Four Sesame Varieties from Burkina Faso in Pastes and Biscuits

Sesame is a local product with a high lipid content that is underutilized in Burkina Faso. There is a growing shortage of value-added products throughout the value chain. The aim of this study was to determine the physicochemical characteristics and acceptability of four sesame varieties from Burkina Faso. Pastes and biscuits were produced from these four sesame varieties, and sensory tests were conducted. The moisture, lipid, and fatty acid content of the sesame pastes and biscuits were measured using standard methods. The results indicated that the moisture content of the pastes and biscuits from the four varieties was low, ranging from 1.37% to 2.64% for the pastes and 2.40% to 5.65% for the biscuits. These values align with the recommended standards for sesame pastes (below 8%) and biscuits (below 5%), with the exception of the pakrésaaya biscuits. The fatty acid content of all pastes and biscuits, except for the pakrésaaya biscuits, was below 1.5%, complying with Codex Alimentarius standards. The pastes and biscuits exhibited high lipid contents, varying between 49.10% and 53.39% for the pastes and 20.87% to 22.37% for the biscuits. The sesame pastes, which were highly appreciated initially, produced biscuits that were also well-received by tasters. Among the varieties, the sesame pastes and biscuits from the Wollega and Humera varieties were the most popular.