Abstract

This study aimed to evaluate the physical - chemical properties of four different types of sesame: white sesame (WS), Shandawil 3 (SS -3), Suhagi 1 (HS - 1), a modern variety, and black sesame (BS). it assessed the suitability of these varieties for preparation healthy probiotic beverages using a Lactobacillus strain and sesame beverage. The acceptability of the product was evaluated over a 15- days storage period. The results showed that the Suhagi 1 (HS- 1) had the highest seed weight per thousand seeds. White sesame (WS) and Chandawil 3 (SS- 3) exhibited a significant increase in appearance density. The bulk density of white sesame was significantly decreased compared to other varieties. Seed porosity ranged from 40.38 to 60.28%, and the white sesame having the highest porosity and the black sesame having the lowest porosity. The chemical composition of different sesame varieties varied in terms of oil content (42.49 to 46.85%), protein (17.0 to 26.65%), ash (3.5 to 5.6%), and nitrogen-free extract (NEF) (21.25 to 27.15%). Black sesame had the highest potassium, phosphorus, and iron content, while Suhagi 1 had the highest zinc. Furthermore, sesame seeds possess a wealth of phenolic compounds and flavonoids, giving them natural antioxidant properties. The antioxidant activity of these seeds is particularly enhanced by the presence of a distinct brown pigment found in black sesame seeds. The proportion of saturated fatty acids ranged from 16.54 to 16.7% while unsaturated fatty acids ranged from 83.46% to 84.31% across the four sesame cultivars. Sohagy1 contains the highest percentage of monounsaturated fatty acids at 44.01%. Fermented black sesame beverage had higher solids, ash, fat, and protein levels. Sohagy-1 & Black sesame beverage showed favourable microbial quality and a high nutritional content, making it a valuable option for fermented beverages.