**Sesame Seed**

T. Y. Tunde-Akintunde1, M. O. Oke1 and B. O. Akintunde2

*1Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, 2Federal College of Agriculture, I.A.R. and T., P.M.B. 5029, Ibadan, Oyo State, Nigeria* 

#### **1. Introduction**

80 Oilseeds

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Fertilizers on Yield and Profit of Rape seed (*Brassica napus* L.) in the Yangze River

Sesame (*Sesamum indicum* L.), otherwise known as sesamum or benniseed, member of the family *Pedaliaceae*, is one of the most ancient oilseeds crop known to mankind. Sesame plays an important role in human nutrition. Most of the sesame seeds are used for oil extraction and the rest are used for edible purposes (El Khier et al, 2008). Sesame is grown primarily for its oil-rich seeds. Before seeds were appreciated for their ability to add nutty flavour or garnish foods, they were primarily used for oil and wine (Ghandi, 2009). After the extraction of oil, the cake is mostly used for livestock feed or often as manure. Its colour varies from cream-white to charcoal-black but it is mainly white or black. Other colours of some sesame seed varieties include, yellow, red or brown (Naturland, 2002). In Nigeria, the notable colours for sesame seed are white, yellow and black (Fariku et al., 2007). The lighter varieties of sesame which are considered to be of higher quality are generally more valued in the West and Middle East, while both the pale and black varieties are prized in the Far East. (www.wikepedia-sesame). There are numerous varieties and ecotypes of sesame adapted to various ecological conditions (Nzioku et al., 2010).

The major world producers include India, Sudan, China and Burma (who contribute about 60% of the total world production) (El Khier et al, 2008). It is also one of main commercial crops in Nigeria, Sudan and Ethiopia (www. nutrition and you). Sesame is an important crop to Nigerian agriculture: it is quite extensively cultivated especially in Northern Nigeria. It yields in relatively poor climatic conditions, and it is widely used within Nigeria. Moreso, it is an important component of Nigeria's agricultural exports (Chemonics, 2002).

Sesame seed is rich in fat, protein, carbohydrates, fibre and some minerals. The oil seed is renowned for its stability because it strongly resists oxidative rancidity even after long exposure to air (Global AgriSystems, 2010). The oil fraction shows a remarkable stability to oxidation. This could be attributed to endogenous antioxidants namely lignins and tocopherols (Elleuch et al., 2007; Lee et al., 2008).

The seed is rich in protein and the protein has disable amino acid profile with good nutritional value similar to soybean (NAERLS, 2010). The chemical composition of sesame shows that the seed is an important source of oil (44-58%), protein (18-25%), carbohydrate (~13.5%) and ash (~5%) (Borchani et al., 2010). Sesame seed is approximately 50 percent oil (out of which 35% is monounsaturated fatty acids and 44% polyunsaturated fatty acids) and 45 percent meal (out of which 20% is protein) (Ghandi,2009; Hansen, 2011).

Sesame Seed 83

Sesame is grown in many parts of the world on over 5 million acres (20,000 km2). The largest producer of the crop in 2007 was India, China, Myanmar, Sudan, Ethiopia, Uganda and Nigeria. Seventy percent of the world's sesame crop is grown in Asia, with Africa growing

The largest producers are China and India, each with an annual harvest around 750,000 tonnes followed by Myanmar (425,000 tonnes) and Sudan (300,000 tonnes). These figures are only rough estimates of the situation as sesame is a smallholder crop and much of the harvest is consumed locally, without record of the internal trade and domestic processing (Figure 1). Nigeria has a great market potential for sesame seed production for domestic and export markets noting that the production figures of the commodity has been on a steady increase since 1980, reaching 67000 MT by 1997 and was estimated to reach 139, 000 MT by the year 2010, according to the federal ministry of agriculture and natural resources (Joseph, 2009). This is agreement with the 2008 annual report of the Central Bank of Nigeria which states there has been a rise in production of sesame seed from 98,000,000 to 152,000,000 kg

Out of the estimated 3.5million hectares of Nigeria's arable land suitable for the growth of sesame seed, only 300,000 is currently used for the crop. However average yield of crop is about 300kg/ha which is 4 times lower than the average yield of other seed crops eg groundnut and soybeans. In major production zones in the country, it is used in traditional food recipes and snacks rather than for export purposes (NAERLS, 2010). Nigeria was the largest supplier to the Japanese market, the world's largest import market for sesame (Chemonics, 2002). Thus, the potentials for beniseed production in Nigeria is high since Japan, as well as Taiwan and Korea, generate global demand and offer opportunity for

26% (Hansen, 2011)

from 2003 to 2007 (CBN, 2009).

Fig. 1. World Production of Sesame Seed

Sesame seeds are small, almost oblate in shape and have a mild and delicious aroma and taste. Sesame seed is used whole in cooking and also yields sesame oil (www.wikepedia,sesame; Hansen, 2011). It has a rich nutty flavour (although such heating damages their healthful polyunsaturated fats) and is used mainly as a food ingredient in whole, broken, crushed, shelled, powdered and paste forms. Its use is country based, in the US; it is used as some form of whole seed product for the confection and baking industries. A small percentage percent of total production is however processed into oil, meal or flour (Hansen, 2011). In Nigeria, the seeds are consumed fresh, dried, fried or when blended with sugar. It is also used as a paste in some local soups. (Fariku et al., 2007).

Sesame seeds are not only used for culinary purposes but also in traditional medicines for their nutritive, preventive and curative properties. Its oil seeds are sources for some phyto-nutrients such as omega-6 fatty acids, flavonoid phenolic anti-oxidants, vitamins and dietary fiber with potent anti-cancer as well as health promoting properties (www.nutrition-and-you). Sesame oil is an edible vegetable oil derived from sesame seeds used in various countries. It is used as a cooking oil in South India and Asia and often as a flavor enhancer in Chinese, Japanese, Korean, and to a lesser extent Southern Asia cuisine (www.wikepedia-sesame.oil).

It is stable and free from undesirable nutrition or flavor component. Beniseed oil has a natural oxidant which prevents aging and is vital for the production of liver cells (NAERLS, 2010; Weiss, 2000). The oil also contains oleic (35.9-47%), linoleic (35.6-47.6), palmitic (8.7- 13.8%), stearic (2.1-6.4%), as well as arachidic acids (0.1-0.7%) (Elleuch et al., 2007; Borchani et al., 2010).

#### **2. History**

Sesame seeds are the seeds of the tropical annual Sesamum indicum. The species has a long history of cultivation, mostly for its yield of oil. The oil plant has been grown since the beginning of arable cultivation, and originates from the dry bush savannah of tropical Africa, and spread from there to India and China, where it is still widely cultivated. (Naturland, 2002). The original area of domestication of sesame is obscure but it seems likely to have first been brought into cultivation in Asia or India (www.nigeriamarkets.org). Archeological records indicate that it has been known and used in India for more than 5,000 years and is recorded as a crop in Babylon and Assyria some 4,000 years ago (Borchani et al., 2010).

Sesame was cultivated during the Indus valley civilization and was the main oil crop. It was probably exported to Mesopotamia around 2500 BCE and was known in Akkadian and Sumerian as 'ellu'. Prior to 600 BC, the Assyrians used sesame oil as a food, salve, and medication, primarily by the rich, as the difficulty of obtaining it made it expensive. Hindus used it in votive lamps and considered the oil sacred.

#### **3. Production of sesame seed**

Global production of sesame seed is estimated by FAO at 3.15 mn tonnes per year (2001) having risen from 1.4 mn tonnes in the early 1960's. However only a small proportion of the global sesame harvest enters international trade. For the most part, the oil is expressed locally and used locally for cooking or the seeds themselves are eaten, particularly after being fried.

Sesame seeds are small, almost oblate in shape and have a mild and delicious aroma and taste. Sesame seed is used whole in cooking and also yields sesame oil (www.wikepedia,sesame; Hansen, 2011). It has a rich nutty flavour (although such heating damages their healthful polyunsaturated fats) and is used mainly as a food ingredient in whole, broken, crushed, shelled, powdered and paste forms. Its use is country based, in the US; it is used as some form of whole seed product for the confection and baking industries. A small percentage percent of total production is however processed into oil, meal or flour (Hansen, 2011). In Nigeria, the seeds are consumed fresh, dried, fried or when blended with

Sesame seeds are not only used for culinary purposes but also in traditional medicines for their nutritive, preventive and curative properties. Its oil seeds are sources for some phyto-nutrients such as omega-6 fatty acids, flavonoid phenolic anti-oxidants, vitamins and dietary fiber with potent anti-cancer as well as health promoting properties (www.nutrition-and-you). Sesame oil is an edible vegetable oil derived from sesame seeds used in various countries. It is used as a cooking oil in South India and Asia and often as a flavor enhancer in Chinese, Japanese,

It is stable and free from undesirable nutrition or flavor component. Beniseed oil has a natural oxidant which prevents aging and is vital for the production of liver cells (NAERLS, 2010; Weiss, 2000). The oil also contains oleic (35.9-47%), linoleic (35.6-47.6), palmitic (8.7- 13.8%), stearic (2.1-6.4%), as well as arachidic acids (0.1-0.7%) (Elleuch et al., 2007; Borchani

Sesame seeds are the seeds of the tropical annual Sesamum indicum. The species has a long history of cultivation, mostly for its yield of oil. The oil plant has been grown since the beginning of arable cultivation, and originates from the dry bush savannah of tropical Africa, and spread from there to India and China, where it is still widely cultivated. (Naturland, 2002). The original area of domestication of sesame is obscure but it seems likely to have first been brought into cultivation in Asia or India (www.nigeriamarkets.org). Archeological records indicate that it has been known and used in India for more than 5,000 years and is recorded as

Sesame was cultivated during the Indus valley civilization and was the main oil crop. It was probably exported to Mesopotamia around 2500 BCE and was known in Akkadian and Sumerian as 'ellu'. Prior to 600 BC, the Assyrians used sesame oil as a food, salve, and medication, primarily by the rich, as the difficulty of obtaining it made it expensive. Hindus

Global production of sesame seed is estimated by FAO at 3.15 mn tonnes per year (2001) having risen from 1.4 mn tonnes in the early 1960's. However only a small proportion of the global sesame harvest enters international trade. For the most part, the oil is expressed locally and used locally for cooking or the seeds themselves are eaten, particularly after

sugar. It is also used as a paste in some local soups. (Fariku et al., 2007).

et al., 2010).

**2. History** 

being fried.

Korean, and to a lesser extent Southern Asia cuisine (www.wikepedia-sesame.oil).

a crop in Babylon and Assyria some 4,000 years ago (Borchani et al., 2010).

used it in votive lamps and considered the oil sacred.

**3. Production of sesame seed** 

Sesame is grown in many parts of the world on over 5 million acres (20,000 km2). The largest producer of the crop in 2007 was India, China, Myanmar, Sudan, Ethiopia, Uganda and Nigeria. Seventy percent of the world's sesame crop is grown in Asia, with Africa growing 26% (Hansen, 2011)

The largest producers are China and India, each with an annual harvest around 750,000 tonnes followed by Myanmar (425,000 tonnes) and Sudan (300,000 tonnes). These figures are only rough estimates of the situation as sesame is a smallholder crop and much of the harvest is consumed locally, without record of the internal trade and domestic processing (Figure 1). Nigeria has a great market potential for sesame seed production for domestic and export markets noting that the production figures of the commodity has been on a steady increase since 1980, reaching 67000 MT by 1997 and was estimated to reach 139, 000 MT by the year 2010, according to the federal ministry of agriculture and natural resources (Joseph, 2009). This is agreement with the 2008 annual report of the Central Bank of Nigeria which states there has been a rise in production of sesame seed from 98,000,000 to 152,000,000 kg from 2003 to 2007 (CBN, 2009).

Fig. 1. World Production of Sesame Seed

Out of the estimated 3.5million hectares of Nigeria's arable land suitable for the growth of sesame seed, only 300,000 is currently used for the crop. However average yield of crop is about 300kg/ha which is 4 times lower than the average yield of other seed crops eg groundnut and soybeans. In major production zones in the country, it is used in traditional food recipes and snacks rather than for export purposes (NAERLS, 2010). Nigeria was the largest supplier to the Japanese market, the world's largest import market for sesame (Chemonics, 2002). Thus, the potentials for beniseed production in Nigeria is high since Japan, as well as Taiwan and Korea, generate global demand and offer opportunity for

Sesame Seed 85

Fig. 2. Map of Nigeria Showing Sesame Producing Regions

Nigerian growers. Nigeria has a 6% share of the \$600 million global market for sesame seed (Nigeria's Harvest, 2009).

Sesame was widely grown in Middle Belt, Northern and Central Nigeria as a minor crop initially in 1974 when it became a major cash crop in many Northern States eg Benue, Kogi, Gombe, Jigawa, Kano, Nasarawa, Katsina, Plateau, Yobe and Federal capital Territory (NAERLS, 2010). Sesame is commonly grown by smallholder farmers. The major producing areas in order of priority are Nasarawa, Jigawa and Benue States. Other important areas of production are found in Yobe, Niger, Kano, Katsina, Kogi, Gombe and Plateau States (Figure 2). Harvesting begins in late December and continues through July. Each producing area has only one season.

There are 2 types of sesame produced in Nigeria


The White (Food Grade) seed is grown around the towns of Keffi, Lafia/Makurdi, Doma, and in Nassarawa, Taraba, and Benue States. It is easier to sort and the Fumani/Denin people consume sesame locally. The Brown/mixed grows in the North, in Kano State and in Jigawa State near Hadejia, and somewhat in the southern part of Katsina State. There is some local consumption of the brown grade, but not much. The brown can be upgraded to Food Grade through bleaching, as discussed earlier (Chemonics, 2002). Several varieties of sesame are cultivated in Nigeria. The basic agronomic characteristics of some of the varieties are shown in Table 1 below.


Table 1. Characteristics of Sesame Grown in Nigeria

#### **Growth conditions**

Sesame has important agricultural attributes: it is adapted to tropical and temperate conditions, grows well on stored soil moisture with minimal irrigation or rainfall, can produce good yields under high temperatures, and its grain has a high value (Bennet, 2011). Sesame is found growing in most tropical, sub tropical and southern temperate areas of the world (Ghandi, 2009). However it is now cultivated around the dry tropics between the latitudes of 40° N and S. It is scarcely cultivated in the USA or Europe, not only because of climate but also because of the low returns per unit area (Chemonics, 2002). It has been reported to be a typical crop for small farmers in the developing countries (Bennet, 2011).

Nigerian growers. Nigeria has a 6% share of the \$600 million global market for sesame seed

Sesame was widely grown in Middle Belt, Northern and Central Nigeria as a minor crop initially in 1974 when it became a major cash crop in many Northern States eg Benue, Kogi, Gombe, Jigawa, Kano, Nasarawa, Katsina, Plateau, Yobe and Federal capital Territory (NAERLS, 2010). Sesame is commonly grown by smallholder farmers. The major producing areas in order of priority are Nasarawa, Jigawa and Benue States. Other important areas of production are found in Yobe, Niger, Kano, Katsina, Kogi, Gombe and Plateau States (Figure 2). Harvesting begins in late December and continues through July. Each producing

1. White/raw = Food-grade used in bakery industry. 98-100% whitest grade seeds

**Maturity Seed Color Seed Size** 

The White (Food Grade) seed is grown around the towns of Keffi, Lafia/Makurdi, Doma, and in Nassarawa, Taraba, and Benue States. It is easier to sort and the Fumani/Denin people consume sesame locally. The Brown/mixed grows in the North, in Kano State and in Jigawa State near Hadejia, and somewhat in the southern part of Katsina State. There is some local consumption of the brown grade, but not much. The brown can be upgraded to Food Grade through bleaching, as discussed earlier (Chemonics, 2002). Several varieties of sesame are cultivated in Nigeria. The basic agronomic characteristics of some of the varieties

01M 102-115 White 3 45 1000

02M 102-115 Light 3 45 750

<sup>032</sup>125-140 Brown 2 40 600 E-8 90 White 3.6 50 1000 Yandev-55 125 Light 2.5 45 600

Sesame has important agricultural attributes: it is adapted to tropical and temperate conditions, grows well on stored soil moisture with minimal irrigation or rainfall, can produce good yields under high temperatures, and its grain has a high value (Bennet, 2011). Sesame is found growing in most tropical, sub tropical and southern temperate areas of the world (Ghandi, 2009). However it is now cultivated around the dry tropics between the latitudes of 40° N and S. It is scarcely cultivated in the USA or Europe, not only because of climate but also because of the low returns per unit area (Chemonics, 2002). It has been reported to be a typical crop for small farmers in the developing countries (Bennet, 2011).

**(mm)**

**Oil Content (%)**

**Potential Yield (kg/ha)** 

(Nigeria's Harvest, 2009).

area has only one season.

are shown in Table 1 below.

NCRI BEN-

NCRI BEN-

NCRI BEN-

**Growth conditions** 

**Variety Days to** 

There are 2 types of sesame produced in Nigeria

Table 1. Characteristics of Sesame Grown in Nigeria

2. Brown/mixed = Primarily oil-grade

Fig. 2. Map of Nigeria Showing Sesame Producing Regions

Sesame Seed 87

Sesame is an annual plant, which grows either bush-like or upright, depending on variety. The plant is usually 60 to 120cm and bears plenty of pink-white color fox-glove type flowers (Figure 3). The pod or fruit which is a dehiscent capsule held close to the stem, appears soon containing white, brown or black seeds depending up on the cultivar type, arranged in rows inside. Each pod (2-5 cm in length) is a long rectangular box like capsule with deep grooves on its sides and may contain up to 100 or more seeds (www.nutrition-and-you). When ripe, the capsule shatters to release a number of small seeds. The seeds are protected by a fibrous 'hull' or skin, which may be whitish to brown or black depending on the variety. 1000 seeds

Sesame seed is harvested when about 50% of capsules turn yellow in colour from green. Other indications of the optimum time for harvesting (physiological ripeness) include; lowest capsules turning brown and beginning to pop open, stem turning yellow, leaves beginning to fall off, end of blossoming, leaves turning yellow (Kimbonguila et al., 2009). Harvesting should not be delayed in order to prevent seed loss through shattering. The size and shape of sesame seed (ie small and flat) makes it difficult to move much air through it in a storage bin. Therefore, the seeds need to be harvested as dry as possible and stored at 6 percent moisture or less (Hansen, 2011, Nigeria's Harvest, 2009; Langham et al., 2008). If the seed is too moist, it can quickly heat up and become rancid. High levels of humidity can cause sesame to take on moisture again and go mouldy; it should therefore only be stored

**4. Harvesting and post harvesting handling of sesame seed** 

Fig. 3. A Picture of the Sesame Plant with the Seeds

weigh some 4-8g (Chemonics, 2002).

This is because it has deep roots and are well adapted to withstand dry conditions. It will grow on relatively poor soils in climates generally unsuitable for other crops, and so it is widely valued for its nutritional and financial yield from otherwise inclement areas. It is well suited to smallholder farming with a relatively short harvest cycle of 90 –140 days allowing other crops to be grown in the field (Nigeria's Harvest, 2009; Naturland, 2002, Chemonics, 2002) and is often intercropped with other grains. This makes it favourable to Nigerian farmers and production can thus be sustained by small scale farmers with minimum management with an average yield of 700 kilograms per hectare (Nigeria's Harvest, 2009).

Sesame world production areas have remained generally stable over the years, but in some countries the crop is being marginalized (Bennet, 2011). Competition from more remunerative crops and a shortage of labour have pushed sesame to the less fertile fields and to areas of higher risk. Left unchecked, sesame production may decrease in the foreseeable future.

Sesame cultivation can be carried out on a wide range of soils but optimum are welldrained, loose, fertile and sandy alluvial soils that have a pH value between 5.4 and 6.75. Very low pH values have a drastic effect on growth, whereas some varieties can tolerate a pH value up to 8 (Naturland, 2002). Good drainage is crucial, as sesame is very susceptible to short periods of waterlogging. Sesame is intolerant of very acidic or saline soils (Bennet, 2011). The total amount of water required to grow sesame crop ranges from 600 to 1000 mm, depending on the cultivar and the climatic conditions (Hansen, 2011). Good harvests can be expected when rainfall of 300-600 mm is optimally spread throughout the vegetation period. During each of its development stages, the plant is highly susceptible to water-logging, and can therefore only thrive during moderate rainfall, or when irrigation is carefully controlled in drier regions (Naturland, 2002). The water requirement can be met from available soil moisture at sowing, rainfall during the growing season and irrigation (Hansen, 2011). This is because due to its tap roots, the plant is highly resistant to drought, and can provide good harvests even when only stored soil water is available. When irrigated, or during summer rain spells, sesame grows better in sandy than in heavy soils. This is due to its sensitivity to high soil moisture contents (Naturland, 2002).

Sesame needs long periods of sunshine, and is generally a short-day plant – whereby varieties exist which are unaffected by the length of the day (Naturland, 2002). Sesame needs a constant high temperature, the optimum range or growth, blossoms and fruit ripeness is 26-30°C. The minimum temperature for germination is around 12°C, yet even temperatures below 18°C can have a negative effect during germination (Naturland, 2002). Pollination and the formation of capsules is inhibited during heat-wave periods above 40°C. In regions visited by strong, hot winds, the plants only form smaller seeds with a lower oil content. Sesame is sensitive to strong winds when the main stem is fully grown. Tall varieties should not be planted in regions which have strong winds during the harvesting season (and, if necessary, hedges to protect against the wind should be planted) (Naturland, 2002). The response of sesame to both temperature and daylength indicates that it should be cultivated in the wet season in the tropics, or in the summer in the warmer temperate areas. While there is some variation between cultivars, the base temperature for germination is about 16oC (Bennet, 2011). This warm-season annual crop is primarily adapted to areas with long growing seasons and well-drained soils (Hansen, 2011, www.nutrition-and-you).

This is because it has deep roots and are well adapted to withstand dry conditions. It will grow on relatively poor soils in climates generally unsuitable for other crops, and so it is widely valued for its nutritional and financial yield from otherwise inclement areas. It is well suited to smallholder farming with a relatively short harvest cycle of 90 –140 days allowing other crops to be grown in the field (Nigeria's Harvest, 2009; Naturland, 2002, Chemonics, 2002) and is often intercropped with other grains. This makes it favourable to Nigerian farmers and production can thus be sustained by small scale farmers with minimum management with an

Sesame world production areas have remained generally stable over the years, but in some countries the crop is being marginalized (Bennet, 2011). Competition from more remunerative crops and a shortage of labour have pushed sesame to the less fertile fields and to areas of

Sesame cultivation can be carried out on a wide range of soils but optimum are welldrained, loose, fertile and sandy alluvial soils that have a pH value between 5.4 and 6.75. Very low pH values have a drastic effect on growth, whereas some varieties can tolerate a pH value up to 8 (Naturland, 2002). Good drainage is crucial, as sesame is very susceptible to short periods of waterlogging. Sesame is intolerant of very acidic or saline soils (Bennet, 2011). The total amount of water required to grow sesame crop ranges from 600 to 1000 mm, depending on the cultivar and the climatic conditions (Hansen, 2011). Good harvests can be expected when rainfall of 300-600 mm is optimally spread throughout the vegetation period. During each of its development stages, the plant is highly susceptible to water-logging, and can therefore only thrive during moderate rainfall, or when irrigation is carefully controlled in drier regions (Naturland, 2002). The water requirement can be met from available soil moisture at sowing, rainfall during the growing season and irrigation (Hansen, 2011). This is because due to its tap roots, the plant is highly resistant to drought, and can provide good harvests even when only stored soil water is available. When irrigated, or during summer rain spells, sesame grows better in sandy than in heavy soils. This is due to its sensitivity to

Sesame needs long periods of sunshine, and is generally a short-day plant – whereby varieties exist which are unaffected by the length of the day (Naturland, 2002). Sesame needs a constant high temperature, the optimum range or growth, blossoms and fruit ripeness is 26-30°C. The minimum temperature for germination is around 12°C, yet even temperatures below 18°C can have a negative effect during germination (Naturland, 2002). Pollination and the formation of capsules is inhibited during heat-wave periods above 40°C. In regions visited by strong, hot winds, the plants only form smaller seeds with a lower oil content. Sesame is sensitive to strong winds when the main stem is fully grown. Tall varieties should not be planted in regions which have strong winds during the harvesting season (and, if necessary, hedges to protect against the wind should be planted) (Naturland, 2002). The response of sesame to both temperature and daylength indicates that it should be cultivated in the wet season in the tropics, or in the summer in the warmer temperate areas. While there is some variation between cultivars, the base temperature for germination is about 16oC (Bennet, 2011). This warm-season annual crop is primarily adapted to areas with long growing seasons and well-drained soils (Hansen, 2011, www.nutrition-and-you).

higher risk. Left unchecked, sesame production may decrease in the foreseeable future.

average yield of 700 kilograms per hectare (Nigeria's Harvest, 2009).

high soil moisture contents (Naturland, 2002).

Sesame is an annual plant, which grows either bush-like or upright, depending on variety. The plant is usually 60 to 120cm and bears plenty of pink-white color fox-glove type flowers (Figure 3). The pod or fruit which is a dehiscent capsule held close to the stem, appears soon containing white, brown or black seeds depending up on the cultivar type, arranged in rows inside. Each pod (2-5 cm in length) is a long rectangular box like capsule with deep grooves on its sides and may contain up to 100 or more seeds (www.nutrition-and-you). When ripe, the capsule shatters to release a number of small seeds. The seeds are protected by a fibrous 'hull' or skin, which may be whitish to brown or black depending on the variety. 1000 seeds weigh some 4-8g (Chemonics, 2002).

Fig. 3. A Picture of the Sesame Plant with the Seeds
