Effects of boiling and roasting on proximate composition, lipid oxidation, fatty acid profile and mineral content of two sesame varieties commercialized and consumed in Far-North Region of Cameroon

•The effects of processing were determined in two sesame seeds varieties in Cameroon.•The effect of processing on nutritional value of seeds and oils were determined.•The raw sesame seeds were found to be a good source of nutrients.•All these treatments provoke the modification of the quality indexes.•Boiled appeared to be the best treatment method concerning oxidative stability. The aim of this study was to determine the effect of boiling and roasting on the proximate, lipid oxidation, fatty acid profile and mineral content of two sesame seeds varieties. The proximate composition was significantly affected (P