Journal of Advances in Food Science & Technology

Sesame seeds and molasses as vegetable-derived ingredients in the manufacture of calcium-fortified premix drink. Sesame seeds (Sesamum indicum L.) contain calcium, protein, beneficial fats, and lignans but have their calcium bioavailability limited by anti-nutrients phytates and oxalates. Molasses, being a by-product of the sugar industry, contributes other minerals like iron and potassium to support the nutritional content. The article discusses the determinants of calcium absorption, methods for increasing bioavailability such as dehulling, soaking, fermentation, sprouting, and fortification with calcium salts and the role of vitamin D and acidic foods in increasing calcium absorption. Product development research utilizing sesame, such as fortified bars, doughnuts, and milk substitutes, is a testimony to its status in functional foods. Industrial applications have been found to range from nutraceuticals, to dairy alternatives, and calcium-fortified snacks, addressing worldwide needs for plant-based and sustainable nutrition. Despite sensory, standardization, and economic challenges, sesame–molasses compositions have great potential to increase dietaries of calcium, particularly in lactose-intolerant and vegan groups. Emerging research has to be focused to maximize bioavailability, consumer acceptability, and clinical effectiveness to support their uses in the development of functional and fortified foods.