Abstract

Subject description: the objective of this work and to exploit the product and the by-Product of sesame grown in Mali.

Method: Two methods are used, one mechanical and the other chemical, to evaluate the yield and the quality of the product.

Result: After extracting the oil (fat: MG) with a compress, the oil cake still contains 31.95% of it, which must be exploited either by improving the extraction method, or by using it in animal feed. Besides whatever the chemical used for the extraction, the result is almost the same 51.59% and 50.62% respectively with benzene and petroleum ether. On the other hand, the average fat content (MG) differs from the Malian species (ESE1) to that marketed (ESP) in Algeria, as well as the mineral content. However, the protein content is the same 18.5% DM. The two elements, proteins and minerals increase after extraction of MG. Meal is a free source of fat for animals. The fiber content before extraction was 19.75% then increased in the cake to 35.78%. This rate can be improved for good digestibility. Conclusion: The oil yield by the mechanical method can be improved by increasing the extraction pressure.

Keywords: Sesame; Fat; Oil cake; Chemical composition