Food Security
SESAME SEEDS ( BENNE) – For Oil Extraction
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SESAME SEED
A small flat seed grown chiefly in the tropical and Subtropical region under hot and dry conditions it’s an annual plant that takes 90 – 120days to mature, the plant thrives best on well drained fertile soil of medium texture and neutral pH but has little tolerance for salt. Sesame has an extensive system of feeder roots making it drought resistant and tolerant. In Nigeria, it grows across the Savanna / Guinea ecological zones with warm season annual rainfed crop of semi arid tropics and subtopics.
HARVESTING
— This requires special care, Sesame seeds is relatively delicate and easily damaged during harvesting the damage could affect seed viability and oil quality.
Sesame Oil – The value chain attracts enormous economic and commercial importance . Morphologically it contains about 55% oil, 25%protein with substantial amount of carbohydrates and others. Of particular interest is the high quality oil obtain from Sesame which contains about 47% Oleic and 39% linoleic acid which exclude trans fats (Unsaturated free fatty acids and cholesterol ) which keeps well and resist rancidity due to the presence of antioxidant -Sesamol. While the paste is rich in protein and very good energy source. .(Like G. Nut cake “KULIKULI” in Nigeria, expended Sesame cake forms a delight in India and other Asian climes’ menu. )
OIL EXTRACTION Processing
After harvest –‘Cleaning ‘– De Hulling — Pass through air separator to remove foreign particles.
— Pressing for
Commercial extraction of Sesame oil comes in two ways COLD or TOASTED (heated) PRESS.
— This is done by mechanical pressing .which is the separation of liquid from solid by application of compressive force. The seeds are fed into a thick walled cylindrical contraption while a rotating polished screw with tapered end – gradually decreasing pitch ,the seeds are trapped between the screw and the inside of the container subjecting the seeds into increasing compressive force. . The wall of the cylinder contains fine perforation or slot which drain out the liquid from the cake while the cake leaves through adjustable discharged parts.
TYPES OF OILS
The oil comes in two types .
— One from Cold press , a pale yellow liquid with a pleasant grainlike odour and somewhat nutty taste high in poly unsaturated fats ranking fourth behind Sunflower, Soybeans and Corn oil excellent for frying, and in Food preparation.
— The other type comes in amber colour and aromatic made from toasted pressed it gives about 57% extraction Sesame oil it has flavour that is too intense and burn quite easily it’s normally added as Flavouring materials in the final stage of cooking.
Sesame oil has outstanding characteristics for it’s long shelflife due to antioxidant – Sesamol .
USES
— Best in the production of margarine in many parts of the world where there is Inadequate refrigeration. Other uses :
In Paints, Soap, Cosmetics, Perfumes, Bath oil,insecticide and Pharmaceuticals.
Pharmaceutically it could be said to possess anti aging property as cell growth regulator that slows down cell growth and replication partly through it’s antioxidant inclusion and properties. (Oils for pharmaceutical use are extracted from high quality seeds and is more refined than oil intended for human consumption or other Food grade and Cosmetics application.
— The oil is often blended with other vegetable oils for salad and other Food uses. The oil could be refrigerated.
— It could become rancid if exposed to prolong heat. If properly stored it can last 2years shelflife with little reduction in quality.
QUALITY BENNE SEEDS
For a more mfodified seed,it is grown under contract in the USA with SESACO Corporation a private company based in Paris Texas they provide own varieties.
At WUFAS AGR0Net, We are Competent and Reliable Food Processing Technologists into Human Capital Development Consultancy in Food Processing Technology enhancing Global Competitiveness and International Best Practices for the startups, teeming youthful population, unemployed graduates, propreneurs and other Food handlers.
Through our
— Entrepreneurial /Empowerment Demonstrative Seminars in FOOD PROCESSING TECHNOLOGY Detailing the ETHICS of Food Processing Technology and Practical Demonstrations in various classes of Foods eg Beverages, Dairy products, Oil Extraction etc .
— We’re into Construction and Installation of Micro, Small and Medium scale Food processing plants using 80% local content with other food grade appliances .
— We supply Food Processing Machines and Equipment. Local and Imported.
— We are into Rejigging ailing Food Processing Plants and introduction of value chain development.
Our Facebook page WUFAS AGRONET for Free online lectures and expositions in Food Security.
Contact us today : 08034064270, 08157784430. Email : wufasagronet @gmail.com.
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…… @WufasAgronet, we are Food Security (processing) Advocates.
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-Antioxidants
Cashews are rich in carotenoids and Polyphenols antioxidants that helps reduce inflammation and offers protection from disease.
-Low Sugar
Cashews are low in sugar which helps reduce the risk for serious diseases such as Type 2 Diabetes, Lung disease, Heart disease, Liver disease, fatty buildup and enhances weight loss.
-Rich in Fibers
Fibers are very important to normalize bowel movement, also increases weight and size of stool thereby improving transit.
-Plant Protein
Cashews contain phytonutrients and quicker muscle repair property. Plant proteins have been linked to a lower risk of stroke heart disease
-Essential micro-nutrients
Cashew kernels are a good source of copper, magnesium and Manganese (nutrients for energy production, brain health, immunity and bone health
).
-Reduce cholesterol
Too much cholesterol in the body cause plaque buildup in arteries which can lead to atherosclerosis (cardiovascular disease).
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com
www.wufasagronet.com
…. @WufasAgronet we are Food Security (processing) Advocates
✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UN, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development Consultancy in Food Processing technology.
✔️At WufasAgronet, we provide adequate cooling effects on milk production and other perishables to support the Livestock Ministry through our competent INTERNATIONAL PARTNERSHIP with foreign experts.
TYPES OF COLD CHAINS
-SHOCK FREEZERS
Shock Freezers are professional equipment that controls temperature necessary for keeping products fresh for a long time.
While preserving the products the equipment makes to keep undamaged nutritional value of the products after being defrosted. The equipment is made to consists of Double Stage Semi Hermatic compressors. The Shock freezers system allows to lower the temperature very rapidly up to -180°C degrees. Freezing is provided by air coolers of it by blowing over fronted surface of the wagon. This enables to freeze down quickly in cold air flow. The room air should not exceed 35°/-40.°C. Besides, it’s proven to be a low-waste and environment friendly system.
COLDSTORAGE
This system is manufactured and installed with the entire components like it is ready to use. It could be of mobile device.
This system can be disassembled so it can be moved to other places.
Cold storage consist of the following levels and types of preserving:
-Cold-rooms 🙁 +16° / +5°C)
-Cold storage Rooms (+5°/-5°C)
-Freezing Rooms : (-18°/-23°C)
-Shock freezer :(-35°/-40°C) .
DEEPFREEZE ROOMS.
These are for preserving products such as meat, poultry etc. For a long time. They are preserved under temperatures not exceeding – 18°/-23°C. In order to isolate these rooms 150mm width sandwich panels are used.
COLD ROOMS
Cold rooms are used to keep baked goods, chocolates etc.
The cold rooms prevent bacteria from growing. Low ventilation allows workers to work without endangering their health which is very important aspect too.
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact, email wufasagronet@gmail.com
FOOD SECURITY
NATURAL COLORS IN FOOD
www.wufasagronet.com
…. @WUFASAGRONET, we are competent and reliable Food Technologists.
✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN NEWSPAPERS, AIT Online, Today Reporters, Ripples News etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development in Food Processing technology.
FOOD COLORS
Natural colors are available in powder, Gel paste and liquid forms with oil soluble (OS) and water soluble (ws).
USAGE –
In Beverages, Bakery(bread, cakes etc), Dairy (Yogurt, ice cream, flavor milk etc) and Confectionery (candy, jelly etc ).
COLORS/NAME /LIQUID /DOSAGE (%)
-Pink to baby pink / Carmine, E120-liquid. – 0.1
-Wine / Radish red, E163 (viii) /liquid -0.1
-Purple / Carmine cohineal, E120, Gardenia blue /liquid -0.1
-Yellow /Gardenia yellow, E164/ liquid -0.1
-Brown /Caramel color E150D-liquid-0.05-0.2
-Dark brown /Caramel color E150D/ powder -0.1
-Light Brown / Caramel color E150A-powder-0.1
-Green /chlorophyll in copper sodium salt E141(ii) – liquid -0.1
-Lime green /Carthamins yellow, Gardenia blue E165 – liquid -0.1
-Red Velvet / Carmine cohineal, E120 – powder -0.3-0.5
-Lemon yellow / Natural carotene E160A (ii-powder )-0.1
✅Each of the above have Product code…….. on request
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including teirary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com
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