Samples collection and storage

Samples of three different categories of processed edible sesame seed (Fig. 2) were collected in some crowded cities, roads and major streets of Burkina Faso. Sampling was carried out in duplicate according to the production batches in fourteen (14) provinces (Fig. 3). Sample were transferred aseptically in sterile plastic bags, sealed and stored at room temperature prior for analyses. Sampling of salted sesame seed and raw sesame seed was carried out in duplicate according to the production batches and then vigorously mixed to obtain a homogeneous sample of at least 50 g. Sweet dehulled sesame seed croquettes was also sampled in duplicate according to the production batches and then crashed in sterile bag with Bag Mixer, Interscience France for 2 min to obtain a homogeneous sample of at least 50 g. The following samples were collected:

Sweet dehulled sesame seed croquettes (n₁ = 25);

Salted dehulled sesame seed (n₂ = 25) and CDC

Raw sesame seed (n₃ = 25)

The three different categories of processed edible sesame (A = Salted dehulled sesame; B = Raw sesame; C = Sweet dehulled sesame)

Source: https://www.d-maps.com/carte.php?num_car=25733&lang=fr

The processing steps and parameters for the three types of the RTE sesame were obtained through a ten-minute interview with sesame processors in order to establish the production flowchart (Fig. 4). The set of processes used to obtain the three types of sesame seeds includes a common step, namely cleaning and washing (removal of physical matter). From this step, the raw RTE sesame seeds were prepared by drying the seeds with local dryers (temperature > 70 °C until total dried) and packaging them in plastic bags which quality are doubtful (might not be sterile). The sesame was dehulled by traditional processes which consisted in pounding it manually in a mortar. The dehulled salted sesame seeds were obtain by a 30 min maceration in about 10% salted solution at ambient temperature. The salt contributes to give taste to the sesame seed but also to optimize the conservation [8]. Seeds was then been dried lightly, roasted (temperature > 100 °C until total dried) and packaged in same kind of plastic bags at ambient conditions.

RTE sesame processing flowchart. Red color indicates critical points

Concerning sweet dehulled sesame seeds croquettes, the transformation processes were identical to that of salted sesame with the difference that the dehulled sesame have been caramelized (temperature > 100 °C) in up to 20% sugar. Before total cooling, the caramelized sesame undergoes kneading at ambient temperature in order to give it different shapes (circles, heart, lozenge ...). The final product was then packed in a plastic bag usually at ambient conditions. Figure 4 summarizes all the transformation processes involved in obtaining the three types of RTE sesame.