Beniseeds, also called sesame seed can be prepared in different ways to
alter its nutritive and medicinal value. Here, beniseeds were prepared by
roasting, boiling, and open fermentation. The proximate analysis
compositon, mineral content, and phytochemical quantities varied by
preparation treatment relative to the untreated fresh seeds. Open
fermentation best decreased anti-nutrient and alkaloid quantities while
simultaneously increasing the extractable protein content. These results
provide a nutritional data base for a local seed stock and quantitatively
demonstrate how preparative techniques can be applied to increase the
human consumption value of beniseeds as well as its medicinal properties
