The Anti-fungal Activity of Sesame Seed (Sesamum indicum L.) in White Bread

Researchers: 
Shenna Marie Sonio
Pete Wendell Mangmang
Angela Gener
Dhalia Cielo
Pauline Marie Siazon
Research Adviser: Ma. Regaele A. Olarte

Background of the Study

Molds are problems in bread production.  Bread molds maybe dealt by using various ways.  Adding something on bread that prevents the growth of molds can be done by the baker; it involves either managing the pastries or managing the fungi. The method of managing the fungi in bakery bread includes various physical and mechanical operations, the encouragement of the use of additives, and the use of sesame seeds.  Most likely, a baker often resorts to the use of unsafe ingredients that can have an extra effect on the consumers.  However, the use of this can cause harmful effect on human beings.  Consequently, the fungi on the bread proliferate and become difficult to control.  Until now, the use of harmful additive remains as man’s control measure against bread molds.  The environmental and health hazards brought about by the indiscriminate use of harmful additive to improve production have caused unprecedented health hazards to the populace.  The World Health Organization (WHO) reported thousands of death that occur in developing countries every year due to food poisoning.Utilization of organic resources as means of eradicating bread molds has been viewed as very promising and advantageous in terms of cost, practicality and availability.  It is of great advantage that the search for natural resources of killing bread molds be made. Our market is rich in natural seed products and dried goods such as Sesamun indicum L, also known as sesame seed, which is a potential source of anti-fungal alternative or to reduce these food contamination in the pastry world.

Photo credit: http://lab.scorpiious.net/breadchem/images/moldy_bread.jpg