Salgado J M, Gonçalves C M
Escola Superior de Agricultura Luiz de Queiroz, Universidad de São Paulo, Brasil.
Arch Latinoam Nutr. 1988 Jun;38(2):306-11.
Methods for processing of the sesame seed were tested in order to obtain an edible meal. The nutritive value of this meal was evaluated by chemical and biological analyses. According to the results obtained, it was concluded that the best method is to submit the seeds to a maceration process and to a vapor treatment. The sesame flour protein is of reasonable quality, rich in sulfur amino acids. Although is has a low lysine level, it can be utilized for complementing the amino acid pattern of other mixtures.
为了获得可食用的粕，对芝麻的加工方法进行了测试。通过化学和生物学分析对这种粕的营养价值进行了评估。根据获得的结果得出结论，最佳方法是将芝麻籽进行浸渍处理和蒸汽处理。芝麻粉蛋白质质量合理，富含含硫氨基酸。虽然其赖氨酸含量较低，但可用于补充其他混合物的氨基酸模式。
