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Pages: 45-56

Date of Publication: 31-Dec-2022

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Nutrition Evaluation of Oilseed Meals

Author: Karnika, Asha Kawatra, Jyoti Verma, Sangeeta Rani, Deepankar, Shrawan Kumar

Category: Agricultural Engineering


The present investigation was carried out to nutritionally evaluate the selected oil seed meals (by-products of oil extraction), including sesame meal, flaxseed meal, and groundnut meal so that it can further be used in value addition in different food products. After the extraction of oil from oilseeds, the residue is obtained. Those residues are known as oilseed meal/oilseed cake which are used as fodder or are discarded as waste. From one ton of oilseed approx. 500 to 650 kilos of the meal is obtained depending on the type of oilseed and as by practice half of the oilseed cake received from the production is being dissipated. Oilseed meals are nutritionally rich and are a major source of protein, fatty acids, polyphenols, and dietary fibre. Composite meal was prepared by mixing sesame, flaxseed & groundnut meal in equal amount for nutritional evaluation. Crude protein, fat, ash, fiber, antioxidant activity, total phenol, phytic acid and protein digestibility of sesame, flaxseed, groundnut and composite meal ranged from 37.16-40.12 per cent, 10.95-32.03 per cent, 3.10-8.72 per cent, 5.66-9.58 per cent, 9.18-11.06 mg TE 100-1 gm, 583.64-1070.60 mg GAE 100-1 gm, 276.60- 314.00 mg 100-1 gm, and 75.11-81.09 per cent, respectively. Value added product should be developed from sesame meal, flaxseed meal, and groundnut meal which can be used individually or in combination for enrichment of daily diet at low cost. It can be helpful for improving nutritional status of community and may contribute to eradicate the problem of malnutrition.

Keywords: Oilseed meals, Nutritional, Value Addition, Protein, Malnutrition

DOI: 10.56228/JART.2022.SP109