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Evaluation of cold pressed oilseed cakes - A potential by-product for valorization: Evaluation of cold pressed oilseed cakes - A potential by-product for valorization

Indian Agricultural Research Journals

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Title Evaluation of cold pressed oilseed cakes - A potential by-product for valorization: Evaluation of cold pressed oilseed cakes - A potential by-product for valorization
 
Creator APARNA KUNA
LAKSHMIPRASANNA KATA
 
Subject Amino acids, Anti-nutrients, Composition, Essential nutrients, Oilseed cakes, Valoization
 
Description In a sstudy taken up to evaluate the nutritional composition of cold pressed oilseed cakes, sesame and mustard oilseed cakes were richest sources of protein, fiber and minerals. The essential amino acids content among the oilseed cakes ranged between 32.98 to 41.05gm/100gm, with highest essential amino acid content in mustard seed cake. Oleic Acid (C18:1n9cis) and linoleic Acid (C18:2n6cis) acids were found in higher quantities among all the oilseed cakes. However anti-nutrients like oxalates, phytates and saponins were also present in all seed cakes with significantly higher content in sesame and mustard seed cakes indicating the need for various pre-treatments before using the oilseed cakes for various food formulations. The oil processing industry generates a large amount of oilseed cake every year and hence efforts must be aimed at minimizing and efficiently valorizing this nutritious byproduct to support the concept of zero waste.
 
Publisher Indian Society of Oilseeds Research
 
Date 2023-12-14
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://epubs.icar.org.in/index.php/JOR/article/view/145075
10.56739/jor.v40iSpecialissue.145075
 
Source Journal of Oilseeds Research; Vol. 40 No. Specialissue (2023): Journal of Oilseeds Research
0970-2776
 
Language eng
 
Relation https://epubs.icar.org.in/index.php/JOR/article/view/145075/52933
 
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