Assessment of Dehulling Induced Changes in Quality Attributes of Sesame Seeds: A Comprehensive Analysis

ABSTRACT The aim of the study was to evaluate the impact of dehulling on engineering, proximate, oxidative attributes and anti‐nutritional characteristics of sesame ( Sesamum indicum L.) seeds. The present study demonstrated that dehulling markedly affected the physical, proximate, oxidative, and anti‐nutritional properties of sesame seeds. Removal of the hull improved seed uniformity and substantially reduced anti‐nutritional constituents such as tannins, phytates, oxalates, and saponins, which may enhance nutrient bioavailability. Dehulling also reduced crude fiber and ash contents as a consequence of hull removal, representing a compositional trade‐off rather than an inherent improvement in nutritional quality. Oxidative attributes analysis indicated a slight rise in the acid value, peroxide value, p‐anisidine, and TOTOX value, suggesting moderate enhancement of lipid oxidation during soaking and dehulling treatment; in contrast, antioxidant capacity decreased significantly in dehulled samples. Overall, dehulling can be considered an effective processing operation for improving processing suitability and reducing anti‐nutritional factors in sesame seeds for food and industrial applications.