Assessment of Proximate Composition of Rice-Sesame Composites Formed from Fermented and Sprouted Rice and Sesame Seed

This study investigated the proximate composition and calorific value of fermented and sprouted rice-sesame composites formulated at varying ratios.Significant differences (P < 0.05) were observed across moisture, ash, crude protein, crude fiber, crude fat, carbohydrate contents, and energy values among the blends.The 50:50 rice-to-sesame ratio (FR50S50 and SR50S50) exhibited the highest moisture (10.62-11.70%),ash (1.89-1.99%),fat (11.52-15.42%),protein (24.39-25.35%),crude fiber (1.25-1.31%),and calorific values (397.76-422.06Kcal/100 g), indicating enhanced nutritional quality with balanced seed proportions.Conversely, blends with higher rice content (FR90S10 and SR90S10) showed lower values in these parameters but higher carbohydrate content (71.38-73.08%)compared to pure rice (R100, 85.16%).These findings demonstrate that incorporating sesame seeds, particularly at equal ratios with rice, significantly improves the nutritional profile of fermented and sprouted rice-based composites, suggesting their potential as nutrient-dense functional food ingredients.