Abstract

SESAME (SESAMUM INDICUM L.): A REVIEW OF NUTRITIONAL VALUE, PHYTOCHEMICAL COMPOSITION AND HEALTH BENEFITS

*Dr. Nandakishor B. Thatwale, Yeshwant R. Patil and S. A. Alde

.

Abstract

Sesame is distributed in countries such as India, China, and Malaysia. Chinese people have used sesame seeds from more than 5000 years.[1] India, Sudan, Myanmar, China, and Tanzania are the major producers of sesame. In current years, the production of sesame seeds in African countries has increased, Tanzania has replaced India as the leading producer of sesame seeds. Sesame is widely grown and popular because of its highly aromatic odour and mellow flavour. In people’s lives, sesame seeds are often used to make a variety of foods, such as sesame oil, sesame paste, or to decorate other foods. The scientific nutritional value status of sesame seeds was established on a legal level in 2002 when they were included in the list of medicinal and food ingredients published by the former Chinese Ministry of Health. Other reviews are either about a certain chemical composition in the sesame seeds[2], on some of the pharmacological effects of sesame[3], or the technical aspects of its production.[4] This review will focus on not only the phytochemical and pharmacological properties of sesame but also the economic-phytological and nutritional value of sesame.

Keywords: .