Open Access
Tableau 2
Teneurs en protéines et matières grasses des différentes variétés de sésame comparées à celles de la littérature.
| Variétés | Protéines (%) | Matières grasses (%) | Protéines rapportées(%) | M grasses rapportées(%) | |
|---|---|---|---|---|---|
| EF153 | 25,26 ± 0,42 b | 51,74 ± 0,74 cd | 22 ± 1,5 (Gharby et al., 2015) | 52 ± 2,5 (Gharby et al., 2015) | |
| LC164 | 25,66 ± 0,61 b | 50,22 ± 1,02 abc | 34,4 ± 0,8 (Sabah El et al., 2008) | 47,4 ± 0,4 (Sabah El et al., 2008) | |
| HB168 | 26,92 ± 0,25 c | 49,78 ± 0,29 abc | 20 ± 0,12 (Nzikou et al., 2009) | 54 ± 0,16 (Nzikou et al., 2009) | |
| 38-1-7 | 22,59 ± 0,07 a | 49,46 ± 1,04 ab | 19 ± 1 (Ogbonna et Ukaan, 2013) | 36 ± 5 (Ogbonna et Ukaan, 2013) | |
| Birkan | 26,67 ± 0,34 c | 50,92 ± 1,19 bcd | 21 ± 0,1 (Unal et Yalcsn, 2008) | 54,3 ± 1 (Unal et Yalcsn, 2008) | |
| LC162 | 29,37 ± 0,18 d | 48,65 ± 0,47 a | 18,92-23 (Hassan, 2012) | 56-60 (Hassan, 2012) | |
| 32-15 | 25,74 ± 0,27 b | 51,12 ± 1,4 bcd | 24,63 (Borchani et al., 2010) | 49,7 (Alyemeni et al., 2011) | |
| EF147 | 25,39 ± 0,55 b | 52,45 ± 0,59 d | 21,78 (Jimoh et al., 2011). | 43,3 Gopalan et al., (2011) | |
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