Effect of fermented and unfermented sesame seed meals on nutrient composition and sensory properties of muffin cake

Background: Sesame is produced abundantly in Nigeria but is mostly exported as cash crop. The seed is rich in protein, fibre, oil and minerals, and could be incorporated into widely consumed goods like cake to benefit Nigerians. Cake is widely consumed by most Nigerians.Objective: The study aimed at using fermented (FSM) and unfermented (USM) sesame seed meals to improve quality of muffin cakes.Methods: Sesame seeds were divided into two equal portions of 1.5kg each. One portion (USM) was soaked in excess cold water (26±2OC) for 3h and the fermented (FSM) in excess cold water (26±2OC) for 18h. Both were de-hulled, washed, sun-dried for 3 days, oven-dried at 50OC for 72h and then milled into powder. The USM and FSM flours were analysed for nutrient composition. Cakes were prepared with 0 (control), 25 and 50 % levels of USM or FSM and then analysed for quality characteristics.Results: Fermentation (18 h) improved flour protein (from 13.56 to 14.20%, ash (from 5.10 to 5.5%), calcium and magnesium but decreased carbohydrate, phosphorus and zinc contents. USM and FSM improved cake quality. At 50% addition, USM improved protein content from 18.1 to 18.9% and calcium 116.3 to 180.3 mg/100g while FSM improved protein to 21.5% and calcium to 200.1 mg/100g. Iron, phosphorus and zinc increased similarly while magnesium decreased. Cakes with USM and FSM were adequately acceptedConclusion: Both fermented and unfermented sesame seed meals improved quality of muffin cakes, and should be incorporated into cakes to benefit consumers nutritionally.