Sesame flour not only has a high protein content it also has an ideal aminoacid composition. High level of sulphur-containing aminoacids such as methionine and tryptophan. The composition of the aminoacids is complementary to most of the other oilseed products. Adequate release of aminoacids in the digestive tract than would be the case when using free methionine; which is unstable and has an adverse impact on flavor. this characteristic improves protein digestability. Sesame flour contains 10-12% of sesame oil. Fatty acids of this oil are polyunsaturated: oleic and linoleic acid. Linoleic acid is the most important because it is an 'essential acid', but it is not synthesized by the human body, whereas it is necessary to administrate on daily diet. Functional Properties of sesame flour Sesame flour shows good fat absorbption, emulsifying activities and stability. Sesame flour has a neutral to slightly nutty taste.