Research Article

Nutritional and Anti-Nutritional Evaluation of Extrudates Developed from Rice–Sesame (Oryza sativa–Sesamum indicum) Composite Blends

Mohammed Alhassan¹, Abdulkadir Abubakar², Egwim, C. Evans², Abdulkadir Aliyu Ndabokun³ and Shehu Hauwa⁴

¹Rice Research Program, National Cereals Research Institute Badeggi, Niger state, Nigeria

²Department of Biochemistry, Federal University of Technology Minna, Niger state, Nigeria

³Food Technology and Value Addition Research Program, National Cereals Research Institute Badeggi, Niger State, Nigeria

⁴Beniseed Research Program, National Cereals Research Institute, Badeggi, Niger state, Nigeria

*Corresponding author e-mail: alhassanm044@gmail.com

(Received: 20/08/2025; Revised: 30/09/2025; Accepted: 10/10/2025; Published: 20/12/2025)

ABSTRACT

This study investigated how fermentation and sprouting affect the nutritional and anti-nutritional properties of rice-sesame extrudates. Different rice-to-sesame blends were created, fermented or sprouted, and then cooked via extrusion. The results showed that adding sesame, especially in moderate to high amounts, increased levels of key vitamins like thiamine, riboflavin, pyridoxine, and cobalamin. The sprouting method was more effective than fermentation at preserving these vitamins. Analysis of minerals identified phosphorus as the most prevalent, followed by calcium, magnesium, and iron, with the highest concentrations found in formulations rich in sesame. Regarding protein quality, leucine was the most abundant essential amino acid. Significant improvements were observed in lysine, methionine, and tryptophan levels, particularly in blends with a balanced rice-to-sesame ratio. Both processing techniques successfully lowered anti-nutritional factors such as tannins, phytates, and oxalates. Fermentation was more potent in reducing phytates and oxalates, while sprouting was superior for overall nutrient preservation. The research concludes that optimally processed rice-sesame composites hold significant promise for enriching extruded foods, providing a practical strategy to boost the nutritional value of plant-based diets.

Keywords: rice, sesame, extrudate, nutrient