Physicochemical properties, proximate and mineral composition of the grains of four sesame (Sesamum indicum L.) varieties produced in Burkina Faso

Physicochemical properties, proximate and mineral composition of the grains of four sesame (Sesamum indicum L.) varieties produced in Burkina Faso | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Physicochemical properties, proximate and mineral composition of the grains of four sesame (Sesamum indicum L.) varieties produced in Burkina Faso Edwige Bahanla Oboulbiga, Diarra Compaoré-Sérémé, Rasmata Dabo, and 9 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-7907610/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract Sesame ( Sesamum indicum L.) is an oilseed crop rich in nutrients. Several varieties of Burkina Faso are cultivated, but their nutritional composition remains poorly studied. This study aims to evaluate the physicochemical and nutritional properties of four sesame varieties ( A Kilom , Wollega , Pakre-saaya , Bo nognora ) available in Burkina Faso, whole and after hulling, produced in Burkina Faso. Color parameters were evaluated according to the CIE Lab* system, and physicochemical and nutritional parameters according to standard methods. The results revealed that hulling significantly influences seed color, with an increase in lightness values (L*) and a reduction in chromatic components (a*, b*). The A Kilom variety that was black in color, the other varieties were white. The results showed that whole seeds have significantly higher mineral contents. On the other hand, hulled seeds revealed a higher lipid and energy content. Significant variations were also observed between the different varieties, highlighting the influence of genotype on nutritional composition. The weight of 1000 grains varied from 1.29 g to 1.32 g. The percentage of moisture and ash ranged from 2.30 ± 0.09 to 3.95 ± 0.01% and 2.33 ± 0.02 to 6.90 ± 0.02%, respectively, and that of fat 41.80 ± 7.07 to 63.86 ± 1.41%, while the protein content ranged from 9.35 ± 7.78 to 20.15 ± 1.41%. Carbohydrate content ranged from 3.78 ± 7.92 to 10.61 ± 1.63%, energy value 2145.69 ± 16.07 to 3657.05 ± 7.07 Kj/100g. The contents of calcium, potassium, magnesium, zinc and iron ranged from 92.66 ± 7.07 to 594.81 ± 7.07 mg/100g, 203.57 ± 7.07 to 467.55 ± 7.07 mg/100g, 163.54 ± 7.07 mg/100g to 265.38 ± 7.07 mg/100g, 3.71 ± 7.07 to 4.84 ± 7.07 mg/100g and 3.25 ± 0.00 to 10.38 ± 7.07mg/100g, respectively. This study helps to better guide the choice of varieties according to food or industrial uses, and highlights the interest of sesame as a source of essential nutrients in diets. Sesame varieties Color parameters Proximate composition Mineral composition Burkina Faso Full Text Additional Declarations No competing interests reported. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-7907610","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":550604614,"identity":"394db522-64d8-45b5-ae91-2c23f7f72b1a","order_by":0,"name":"Edwige Bahanla Oboulbiga","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAAvUlEQVRIiWNgGAWjYDACCSB+wMAsx8DAA+LKEaklgYHZGKrFmHgtiQ1Ea+GXbj4mkVBhnb7h+NmDDz4wGOQT1CI551iaRMKZ9NwNZ/KSDWcwGFg2ENJicCPHTCKx7XDuhgM5ZtI8DH8MCNoC0fLvcLrB+TcgLQbEamk4nABiEKcF6Jdki4Rj6YYzb7wxNpxhQIQWYIgdvPGhxlqe73yO4YMPFURogQOFA2B3Eq+BgUG+gRTVo2AUjIJRMKIAALr7Of9st1GpAAAAAElFTkSuQmCC","orcid":"","institution":"National Center for Scientific and Technological Research (CNRST)","correspondingAuthor":true,"prefix":"","firstName":"Edwige","middleName":"Bahanla","lastName":"Oboulbiga","suffix":""},{"id":550604616,"identity":"97b043ee-e456-4b0c-9c8b-60de870be7e1","order_by":1,"name":"Diarra Compaoré-Sérémé","email":"","orcid":"","institution":"National Center for Scientific and Technological Research (CNRST)","correspondingAuthor":false,"prefix":"","firstName":"Diarra","middleName":"","lastName":"Compaoré-Sérémé","suffix":""},{"id":550604618,"identity":"614e50b5-9f7d-4a29-89a1-f3d6a5813cf3","order_by":2,"name":"Rasmata Dabo","email":"","orcid":"","institution":"National Center for Scientific and Technological Research (CNRST)","correspondingAuthor":false,"prefix":"","firstName":"Rasmata","middleName":"","lastName":"Dabo","suffix":""},{"id":550604619,"identity":"33fcbc86-7286-4fa3-b5e3-cdf2e6cf8a5d","order_by":3,"name":"Siébou Youl","email":"","orcid":"","institution":"Université Joseph Ki-Zerbo","correspondingAuthor":false,"prefix":"","firstName":"Siébou","middleName":"","lastName":"Youl","suffix":""},{"id":550604627,"identity":"9fd63b9e-f74c-4374-8276-2f0040730864","order_by":4,"name":"Zénabou Semde","email":"","orcid":"","institution":"Centre National de la Recherche Scientifique et Technologique","correspondingAuthor":false,"prefix":"","firstName":"Zénabou","middleName":"","lastName":"Semde","suffix":""},{"id":550604628,"identity":"28cd306c-0f58-4baf-99d5-bd631ad9bee2","order_by":5,"name":"Georges Zongo","email":"","orcid":"","institution":"National Center for Scientific and Technological Research (CNRST)","correspondingAuthor":false,"prefix":"","firstName":"Georges","middleName":"","lastName":"Zongo","suffix":""},{"id":550604630,"identity":"2d5b7917-9913-417a-ba7a-b31ff9264482","order_by":6,"name":"Aboubacar Sidiki DAO","email":"","orcid":"","institution":"National Center for Scientific and Technological Research (CNRST)","correspondingAuthor":false,"prefix":"","firstName":"Aboubacar","middleName":"Sidiki","lastName":"DAO","suffix":""},{"id":550604631,"identity":"deeac5f8-fbf2-483b-b238-253286c9da23","order_by":7,"name":"Fulbert Nikiéma","email":"","orcid":"","institution":"National Agency for Environmental, Food, Occupational and Health Product Safety","correspondingAuthor":false,"prefix":"","firstName":"Fulbert","middleName":"","lastName":"Nikiéma","suffix":""},{"id":550604632,"identity":"d33bf730-d080-40c6-9dfd-5be983d692f0","order_by":8,"name":"Crépin Ibingou Dibala","email":"","orcid":"","institution":"Université Joseph Ki-Zerbo","correspondingAuthor":false,"prefix":"","firstName":"Crépin","middleName":"Ibingou","lastName":"Dibala","suffix":""},{"id":550604633,"identity":"b9c9ea5a-4078-4342-92a6-c581650693ff","order_by":9,"name":"Fatoumata Hama-Ba","email":"","orcid":"","institution":"National Center for Scientific and Technological Research (CNRST)","correspondingAuthor":false,"prefix":"","firstName":"Fatoumata","middleName":"","lastName":"Hama-Ba","suffix":""},{"id":550604634,"identity":"581d6a3c-65d9-4b55-8c62-bdc6b8b5fe21","order_by":10,"name":"Mamoudou H. 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Faso","fulltext":[],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":false,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":true,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":true,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Sesame varieties, Color parameters, Proximate composition, Mineral composition, Burkina Faso","lastPublishedDoi":"10.21203/rs.3.rs-7907610/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-7907610/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eSesame (\u003cem\u003eSesamum indicum\u003c/em\u003e L.) is an oilseed crop rich in nutrients. Several varieties of Burkina Faso are cultivated, but their nutritional composition remains poorly studied. This study aims to evaluate the physicochemical and nutritional properties of four sesame varieties (\u003cem\u003eA Kilom\u003c/em\u003e, \u003cem\u003eWollega\u003c/em\u003e, \u003cem\u003ePakre-saaya\u003c/em\u003e, \u003cem\u003eBo nognora\u003c/em\u003e) available in Burkina Faso, whole and after hulling, produced in Burkina Faso. Color parameters were evaluated according to the CIE Lab* system, and physicochemical and nutritional parameters according to standard methods. The results revealed that hulling significantly influences seed color, with an increase in lightness values (L*) and a reduction in chromatic components (a*, b*). The A Kilom variety that was black in color, the other varieties were white. The results showed that whole seeds have significantly higher mineral contents. On the other hand, hulled seeds revealed a higher lipid and energy content. Significant variations were also observed between the different varieties, highlighting the influence of genotype on nutritional composition. The weight of 1000 grains varied from 1.29 g to 1.32 g. The percentage of moisture and ash ranged from 2.30\u0026thinsp;\u0026plusmn;\u0026thinsp;0.09 to 3.95\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01% and 2.33\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02 to 6.90\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02%, respectively, and that of fat 41.80\u0026thinsp;\u0026plusmn;\u0026thinsp;7.07 to 63.86\u0026thinsp;\u0026plusmn;\u0026thinsp;1.41%, while the protein content ranged from 9.35\u0026thinsp;\u0026plusmn;\u0026thinsp;7.78 to 20.15\u0026thinsp;\u0026plusmn;\u0026thinsp;1.41%. Carbohydrate content ranged from 3.78\u0026thinsp;\u0026plusmn;\u0026thinsp;7.92 to 10.61\u0026thinsp;\u0026plusmn;\u0026thinsp;1.63%, energy value 2145.69\u0026thinsp;\u0026plusmn;\u0026thinsp;16.07 to 3657.05\u0026thinsp;\u0026plusmn;\u0026thinsp;7.07 Kj/100g. The contents of calcium, potassium, magnesium, zinc and iron ranged from 92.66\u0026thinsp;\u0026plusmn;\u0026thinsp;7.07 to 594.81\u0026thinsp;\u0026plusmn;\u0026thinsp;7.07 mg/100g, 203.57\u0026thinsp;\u0026plusmn;\u0026thinsp;7.07 to 467.55\u0026thinsp;\u0026plusmn;\u0026thinsp;7.07 mg/100g, 163.54\u0026thinsp;\u0026plusmn;\u0026thinsp;7.07 mg/100g to 265.38\u0026thinsp;\u0026plusmn;\u0026thinsp;7.07 mg/100g, 3.71\u0026thinsp;\u0026plusmn;\u0026thinsp;7.07 to 4.84\u0026thinsp;\u0026plusmn;\u0026thinsp;7.07 mg/100g and 3.25\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 to 10.38\u0026thinsp;\u0026plusmn;\u0026thinsp;7.07mg/100g, respectively. This study helps to better guide the choice of varieties according to food or industrial uses, and highlights the interest of sesame as a source of essential nutrients in diets.\u003c/p\u003e","manuscriptTitle":"Physicochemical properties, proximate and mineral composition of the grains of four sesame (Sesamum indicum L.) varieties produced in Burkina Faso","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-11-27 16:19:13","doi":"10.21203/rs.3.rs-7907610/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"f920aa01-221d-4640-8b74-534b013f75ee","owner":[],"postedDate":"November 27th, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2026-02-19T12:11:33+00:00","versionOfRecord":[],"versionCreatedAt":"2025-11-27 16:19:13","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-7907610","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-7907610","identity":"rs-7907610","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}