Abstract:

Sesame is normally called 'Simsim' in Eastern Africa and it is a traditional and important oilseed crop in Uganda. It is regarded as a self-pollinated crop with 50-60% of out-crossing. It is one of the most important ancient oilseed crops grown throughout the tropical and subtropical regions of the world. Most of the world's sesame growing area is found in India, Myanmar, China, Sudan, Nigeria, with 68% of the total world production. It is often referred to by the epithet the queen of oil seeds because of its nutritive value, quality and quantity of its oil which is rich in vitamin E and a significant amount of Linoleic acid that can control blood cholesterol levels. Despite all these qualities, it's not among the key priority crops supported by Government nor the donor community. Uganda (124,300 MT) ranks seventh in sesame production in the world and fourth in Africa. Sesame is cultivated both at smallholder and large commercial scales. It is mainly broadcasted by the smallholder farmers. The seeds are often mixed with sand, soil or ash and then broadcast or drilled by hand in small furrows. Under large scale production, the crop can be planted mechanically, with the equipment varying from small hand operated seeder units or animal-drawn drills to tractor-operated electronically controlled air seeders. Sesame seeds have both nutritional and medical value. It is used in sweets such as sesame bars and halva (dessert), and in bakery products or milled to get high-grade edible products. Sesame seed is also used for decorating bread and cakes as an extra-rich source of protein in many developing countries. The seed has been shown to impart a unique taste and textural features when included with baked products. Seeds are chemically composed of 44-57% oil, 18-25% protein, 13-14% carbohydrates. Sesame oil is famous for its stability as a result of its resistance to oxidative rancidity after long exposure to air and contains 35% monounsaturated fatty acids and 44% polyunsaturated fatty acids. The sesame oil contains sesamin and sesamolin. Sesamolin is converted to sesamol after roasting. The seeds also are very rich in iron, magnesium, manganese, copper, and calcium and contain vitamin B1 (thiamine), vitamin E (tocopherol), lignans. The seed also has ingredients for antiseptics, bactericides, viricides and disinfectants. After oil extraction, the remaining meal which contains high amount of proteins and calcium is used in the animal feed industry. These qualities make sesame a prime commodity in the global market and therefore one with great potential for poverty alleviation, food and nutrition security, household income generation and an important earner of foreign exchange in Uganda.