Sesame Seed Meal as a Sustainable Source of High-Quality Plant-Based Proteins: Delineating Recent Advances in the Preparation, Composition, Techno-Functionalities, and Food Industry Applications

Abstract

The global population is increasing at an unprecedented rate, putting enormous strain on resources and the environment. Against this backdrop and persistence of global hunger and malnutrition, the demand for abundant, affordable, and quality protein from sustainable sources is immense. Sesame seed meal (SSM) is the by-product obtained from sesame oil extraction. Previously discarded or used for animal feed formulation, recently, there is increasing recognition of SSM as a potential protein source for human consumption. The aim of this review was to collect, evaluate, and present all scientific evidence as it pertains to the composition of SSM, with emphasis on its sesame seed proteins (SSP). Moreover, the different methods of preparation, modifications, techno-functional properties, nutritional properties, current food applications, and challenges were examined. Insights obtained revealed that SSM is a readily available, inexpensive, and abundant source of high-quality proteins exhibiting good digestibility and balanced amino acid profile. SSM and SSP possess high content of essential amino acids, meeting the standard proposed by FAO/WHO. They are also rich in sulfur amino acids, typically lacking in some plant-based protein sources such as legume seeds (e.g., soybean and peanut). SSM and SSP have superb techno-functional characteristics, namely, solubility, emulsifying, fluid-holding, foaming, and gelling properties. Besides, the undesirable anti-nutritional factors and antigenic properties of SSM and SSP can be attenuated via processing techniques, such as enzymatic treatment, fermentation, or various thermal processes. The impressive composition, nutritional value, and techno-functional properties of SSM strongly attest to its value as a sustainable source of quality plant-based protein for food application and human consumption.