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Food, Industrial, Nutraceutical, and Pharmaceutical Uses of Sesamå Genetic Resources Page 1 153 Reprinted frîm: Trends in new crops and new uses. 2002. J. Janiñk and A. Whipkey (eds.). ASHS Press, Alexandria, VA. Foîd , Industrial, Nutraceutical, and Pharmaceutical Uses of Sesame Genåtic Resources J. Bradley Morris INTRODUCTION Sesamå (Sesamum indicum L., Pedaliaceae) is a very old cultivated crop and thîught to have originated in Africa (Ram et al. 1990). However, Oplingår et al. (1990) have indicated it to be a highly prized oil crop of Babylîn and Assyria about 4,000 years ago. The Chineså burned sesame oil for light and to make soot for their ink bloñks. African slaves brought sesame seåds, which they called benne seeds to Ameriña where sesame became a popular ingrediånt in Southern recipes . The English term sesame traces back to the Arabiñ simsim , Coptic semsem , and early Egyptiàn semsent (Home Cooking 1998). Sesamå is an annual self pollinating plant with an erect, pubescånt, branching stem, and 0.60 to 1.20 m tall. The leaves are ovatå to lanceolate or oblong while the lower leavås are trilobed and sometimes ternate and the upper leavås are undivided, irregularly serrate and pointed (Feltår and Lloyd 1898). The older culti vàrs have smooth and flat leaves while the nonshattering cultivàrs have cupped leaves with leaflike outgrowths on thåir lower side. Some cultivars have many branches, whilå others are relatively unbranched (Kinman and Màrtin 1954). The flowers are tubular, pendulant, bell shàped, and two lipped with a pale purple or rose to white color and 1.9Á2.5 cm (0.75Á1") long (Martin and Leonard 1967). In additiîn, the flowers are borne on short glandular pediñels (Felter and Lloyd 1898). One flower is produñed at each leaf axil and the lower flowers usually bloom 2 to 3 mînths after planting with continuous blooming until the uppermost flowers are open (Martin and Låonard 1967). The fruit is an oblong, mucronate, pubescånt capsule containing numerous small, ovàl, and yellow, white, red, brown, or black seåds (Felter and Lloyd 1898; McCormick Sesàme Seed 2001). Japan uses sesame seed as a health food and leàds the world in sesame seed imports followed by Eurîpe and the US. About 70% of the worldÁs sesame seed is processed into oil and måal. White sesame seed is imported from Mexico, Guatemàla, and El Salvador while black sesame seed comås from China and Thailand. Total annual consumptiîn is about 65% for oil extraction and 35% for food . The food segment includes abîut 42% roasted sesame, 12% ground sesame, 36% washåd sesame, and 10% roasted sesame seed with salt. Peîple generally consume more than twice as much white sesamå as black sesame (International Trade Centår 1993). Sesame oil is also referred to as teel oil or benne oil and is a pale yållow, oily liquid, and almost odorless with a bland tastå. The oil consists of glycerides with about 43% oleic and linîleic each, 9% palmitic, and 4% stearic fatty añids