Cultivar Selection Effects on the Yield and Nutritional Compositions of Sesame (Sesamum indicum L.)
Cultivar Selection Effects on the Yield and Nutritional Compositions of Sesame (Sesamum indicum L.)
PDFAuthors: Oloyede Funmilayo Mary, Taiwo Dorcas Iyanuoluwa and Alade Tawakalitu Ibukun
Volume/Issue: Volume 29: Issue 1
Published online: 18 Jun 2026
Pages: 1–8
Abstract
Sesame plant withstands drought and has great tolerance to different soil types. In addition, its flour and oil are excellent sources of plant-based protein, vitamins, minerals, and healthy fats. The vast utilization of sesame seeds as an alternative to wheat flour and healthy oil is being experienced globally. Three cultivars of the most frequently cultivated sesame in Nigeria, namely White Benue, Cameroon White, and E8, were grown at the Teaching and Research Farm of Osun State University, Ejigbo Campus (a derived savanna) in 2023 using standard agronomic practices. The aim was to evaluate their yield and nutritional performance. Yield was evaluated and the harvested seeds were analyzed for selected nutrients using standard assays. The results of yield (kg/ha) obtained for White Benue, E8 and Cameroun White were 510, 560 and 680, respectively. Iron (%) in White Benue was 4.46, E8 was 4.45 while Cameroon White was 4.34. Calcium (%) in Cameroon White was 0.68, E8 had 0.65 while White Benue had 0.63. Potassium (%) in E8 was 1.17. Cameroon White had 1.16, while White Benue was 1.14. Selenium (%) was 2.04 in E8, Cameroon White had 2.01 while White Benue was 1.99. Flavonoids (%) reached highest value in White Benue 27.48, followed by Cameroon White 10.98 and E8 10.86. Alkaloids reached 5.89 (%) in all the cultivars, while phytic acid ranged between 0.12% and 0.13%. Cameroon White outyielded other cultivars, however, their nutritional values are unique, while all cultivars evaluated have high amounts of important nutrients to contribute to human diet and health.
Keywords: sesame flour, seed yield, wheat bread, iron, food security
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