Oilseed cake: A sustainable source

of Plant based Protein

Dr. Rajni Chopra

Professor and Head
Department of Food Science and Technology
NIFTEM-K
 Oilseed cake/Meal
● Valorizing oil industry by-products, oilseed
cakes, can help address environmental issues.
● The oil industry produces vegetable oil,
leaving oil cake as a residual by-product.
● Oil cakes such as soybean, rapeseed, linseed
Annual production of oilseed cake-
etc. are rich in protein and other valuable World- 561 million Metric Tons
India- 25 million Metric Tons
structural components.
● Oilseed cakes hold potential as alternative Oil Expeller
protein sources, promoting sustainability and
Oil Cake
food security.
 Nutritional Profile of oilseed cake
Oilseed cake Protein (%) Fibre (%) Fat (%) Moisture (%) Ash (%)

Soyabean 44.37-47.5 5.1 2.18 8.38 5.63-6.4

Rapeseed 35 11.6 2.7 8.7 6.3

Sunflower 21.60-34.1 29-50 14.16 9 6.6

Linseed 27.78-38.4 10-50 10.-29.37 6-10.65 3.40-10

Sesame 35.6 736 31.8 3.7 11.8

Groundnut 49.5 4.7-5.3 6.73-7.76 8.56 4.5-14.49

Challenges with oilseed cakes
● Oilseed cakes are rich in protein and bioactive
compounds but also contain various anti-nutritional
factors.
● These anti-nutrients make them unsuitable for human
consumption, necessitating techniques to reduce their
levels.

Oilseed cake Major Anti-Nutrient

Soyabean Trypsin inhibitors, Phytic acid, Lectins, Saponins

Sunflower Phytic acid, Tannins, Chlorogenic acid

Linseed Cyanogenic glycosides , Phytic acid, Tannins

Sesame Oxalates, Phytic acid, Tannins

Groundnut Aflatoxins, Phytic acid, Tannins, Trypsin inhibitors

 Mitigation strategies
Peanut oilcake Conventional Novel

Soaking Microwave
Flaxseed oilcake
Released molecules
Steaming Enzymatic
treatment
Mustard oilcake
Protein
Boiling Fermentation Digestibility

Rapeseed oilcake
Anti-nutrients

Digestibility Inhibitory
Less Nutritious Highly Nutritious
Bound Protein molecules
Mitigation strategies
 Solid-State Fermentation as a Mitigation Strategy to modify Oilseed cake

Formation of
Bacteria
metabolites

Anti-nutrients as inhibitors

Solid-State Fermentation Conversion of

Affecting Parameters- complex
Temperature molecules to
pH
Complex Fiber Moisture
simpler ones
Strain
Cottonseed oil
Cake Model
Fungi
Bound protein
Increased
protein
digestibility
 Highlights of the Study
• Perilla protein underwent microfluidization and alcalase
hydrolysis sequentially.
• Sequential treatment turned insoluble protein aggregates
into stable, soluble forms.
• Sequential treatment promoted conversion of free –SH
groups into –SS bonds.
• Modified proteins gain better solubility, and improved
foaming.
• Sequential treatment increased thermal and colloidal
stability of perilla protein.
Functional properties of processed oilseed cake and proteins
Factors Affecting Functional Properties of Oilseed Cake-

-Extraction process (Cold-press/solvent extraction) Water Holding

Capacity

-Moisture Content

-Protein Content and Composition

-Fiber content

-Fat Content

-Processing Technique applied (heating/size reduction/

fermentation)
 Health Benefits
Soybean Oil Cake: Supports gut health by
providing fiber, preventing digestive issues

Flaxseed (Linseed) Oil Cake: Residual oil

contains omega-3 fatty acids, which help
improve heart health by reducing
inflammation

Peanut Oil Cake: aids in muscle repair and

.contributes to overall body strength and
stamina
.
Rapeseed Oil Cake: Contains antioxidants
and Vitamin E, which support skin health
and reduce the risk of oxidative induced
diseases
 Economic benefit of using oilseed cake

Waste reduction and utilization

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Lower environmental
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Cost effective nutritional Affordable source of plant based protein

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Sustainable
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● New product development

04 By product Utilization ● Agriculture waste into profitable
innovation
 Applications in food industry
S.No Oilseed cake Concentration Food Reference
product
1 Mustard and 10% oilcake Functiona (Usman et
sesame oil cake extract each l drink al.,2023)

2 Linseed oil cake 0-15% Corn (Huff et al.,

Puffs 2006)

3 Linseed oil cake 0-10% Bread (Taglieri et

al.,2020)
Soy Chunks: A
4 Copra and 7.5-20% Coconut (Sunil et al., Popular Protein-
sesame oil cake based 2016) Rich Product from
health Oilseed Cake
foods

5 Flaxseed oil 5-20% Pita bread (Khattab et

cake al., 2012)
 Sustainability Aspects
Waste Reduction: Utilizing oilseed cakes, a byproduct of oil extraction, minimizes
agricultural waste and contributes to a more sustainable production process.

Renewable Resource: Oilseed cakes come from plant-based sources, making them
a renewable resource that supports long-term agricultural sustainability.

Lower Environmental Footprint: Reduction in environmental

impact associated with waste disposal and decreases
greenhouse gas emissions

Supports Circular Economy: The use of oilseed cakes in food, feed, or

bio-based products promotes a circular economy.

Energy Efficiency: Oilseed cakes can be used in bioenergy production,

contributing to renewable energy initiatives and lowering dependence on fossil fuels.
 Key Take aways
Rich in High-Quality Protein: Oilseed cakes offer a cost-effective, high-quality source of plant-
based protein, ideal for supplementing both animal and human diets.

Sustainable and Eco-Friendly: Utilizing oilseed cakes supports sustainability by repurposing

agricultural byproducts, reducing waste, and minimizing environmental impact.

Versatile Applications: Oilseed cakes are versatile, finding use in food products, animal feed,
biofertilizers, and even in bioenergy production, maximizing their economic value.

Health Benefits: In addition to protein, oilseed cakes contain essential nutrients like dietary fiber,
vitamins, and antioxidants that support overall health and wellness.

Driving Innovation: The growing demand for plant-based proteins is driving innovation in new
product development, positioning oilseed cakes as a key ingredient in sustainable food and nutrition
solutions.
References
Sunil L, Prakruthi A, Prasanth Kumar PK, Gopala Krishna AG (2016) Development of Health Foods from Oilseed
Cakes. J Food Process Technol 7: 631. doi: 10.4172/2157-7110.1000631.

Usman, I., Imran, A., Arshad, M. U., Saeed, F., Afzaal, M., Sana, S., ... & Islam, S. (2023). Formulation and
Nutritional Characterization of Mustard and Sesame Oilseed Cake Extract‐Based Functional Drinks. Journal of Food
Processing and Preservation, 2023(1), 4575069.

Taglieri, I., Sanmartin, C., Venturi, F., Macaluso, M., Zinnai, A., Tavarini, S., ... & Angelini, L. G. (2020). Effect of the
leavening agent on the compositional and sensorial characteristics of bread fortified with flaxseed cake. Applied
Sciences, 10(15), 5235.

Wu, W., Huff, H. E., & Hsieh, F. (2007). Processing and properties of extruded flaxseed‐corn puff. Journal of food
processing and preservation, 31(2), 211-226.

Khattab, R. Y., & Arntfield, S. D. (2009). Functional properties of raw and processed canola meal. Lwt, 42(6), 1119–
1124. https://doi.org/10.1016/j.lwt.2009.02.009

Khattab, R., Zeitoun, M., & Barbary, O. M. (2012). Evaluation of Pita Bread Fortified with Defatted Flaxseed Flour.
91–101.

Rani, R., & Badwaik, L. S. (2021). Functional Properties of Oilseed Cakes and Defatted Meals of Mustard , Soybean
and Flaxseed. Waste and Biomass Valorization, 0123456789. https://doi.org/10.1007/s12649-021-01407-z
Thank You