Vol. 11, Special Issue 6 (2022)

Author(s):
Priyanka Jamwal

Abstract:
Oilseeds are a rich source of proteins, fats, carbohydrates, vitamins, minerals, and phytochemicals and are suitable for usage as a functional food ingredient. Oilseeds are a highly nutritious food that is rich in medically and physiologically beneficial elements. The oil is the main product that is extracted from the oilseeds. Oilseeds are rich in phenols, flavonoids, isoflavonoids, phytosterols, and phytic acid which are helpful in the treatment of cancer chronic disease, and heart diseases. The oilseeds are used to extract oil from seeds and are used for the production of byproducts including hulls, cakes, meals, salad oils, shortenings, margarine, and cooking oil. The presence of phytochemicals in the oilseeds is defined as functional food ingredients present in raw or processed form. In industries, various oilseed extraction methods are adopted such as mechanical pressing, solvent extraction, hydraulic pressing, supercritical fluid, microwave, and ultrasound extraction. Apart from primary products, many secondary products are also formed which have high nutritional value. The byproducts of oilseeds can be used as the material for functional foods. The main functional foods obtained from oilseeds are proteins, fatty acids, vitamins, and some minerals. Industries mainly approach different oilseeds byproducts for the formulation of kernel meals, hulls, cake, butter, snacks, confectionaries, and many other products. Different byproducts of oilseeds have attracted the limelight in the market consisting of great nutritional benefits. Further, more research and development are required to identify beneficial components in the oilseeds, as well as to fabricate new, innovative byproducts that can be used as value-added food products in the future. Widespread research is mandatory to improve the usability of oilseed as a functional food ingredient.