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		<title>Short Soaks Reshape Sesame Grain Nutrition in a Genotype-Dependent Way</title>
		<link>https://bioengineer.org/short-soaks-reshape-sesame-grain-nutrition-in-a-genotype-dependent-way/</link>
		
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		<pubDate>Mon, 26 Oct 2026 16:14:15 +0000</pubDate>
				<category><![CDATA[Agriculture]]></category>
		<category><![CDATA[antinutrients]]></category>
		<category><![CDATA[antioxidant capacity]]></category>
		<category><![CDATA[fatty acids]]></category>
		<category><![CDATA[food processing]]></category>
		<category><![CDATA[genotype]]></category>
		<category><![CDATA[lignans]]></category>
		<category><![CDATA[Metabolomics]]></category>
		<category><![CDATA[phytic acid]]></category>
		<category><![CDATA[sesame]]></category>
		<category><![CDATA[soaking]]></category>
		<category><![CDATA[tahini]]></category>
		<category><![CDATA[tocopherols]]></category>
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					<description><![CDATA[A controlled field study of two genetically distinct sesame lines shows that soaking grains for one to two hours significantly alters sugars, lignans, antioxidant capacity and antinutrient levels, with responses differing markedly between genotypes.]]></description>
		
		
		
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