Assessment of Proximate Composition of Rice-Sesame Composites Formed from Fermented and Sprouted Rice and Sesame Seed
Assessment of Proximate Composition of Rice-Sesame Composites Formed from Fermented and Sprouted Rice and Sesame Seed

Summary/Abstract: This study investigated the proximate composition and calorific value of fermented and sprouted rice-sesame composites formulated at varying ratios. Significant differences (P < 0.05) were observed across moisture, ash, crude protein, crude fiber, crude fat, carbohydrate contents, and energy values among the blends. The 50:50 rice-to-sesame ratio (FR50S50 and SR50S50) exhibited the highest moisture (10.62–11.70%), ash (1.89–1.99%), fat (11.52–15.42%), protein (24.39–25.35%), crude fiber (1.25–1.31%), and calorific values (397.76–422.06 Kcal/100 g), indicating enhanced nutritional quality with balanced seed proportions. Conversely, blends with higher rice content (FR90S10 and SR90S10) showed lower values in these parameters but higher carbohydrate content (71.38–73.08%) compared to pure rice (R100, 85.16%). These findings demonstrate that incorporating sesame seeds, particularly at equal ratios with rice, significantly improves the nutritional profile of fermented and sprouted rice-based composites, suggesting their potential as nutrient-dense functional food ingredients.

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