[Sesame seed (Sesamum indicum, L.). I. Methods for preparing an edible white flour]

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.