Extraction of protein from oilseed meal residues of sesame, hazelnut, almond and pumpkin produced in the oil industry for application in human and animal food

Abstract

In recent years, seeds and oils derived from oilseeds have become increasingly popular additives to food, so the cultivation of oil plants worldwide is growing rapidly. Alkaline extraction remains the preferred technique for protein extraction from oilseed meal in commercial processes. This study presents the current status of knowledge on the protein and amino acid composition of common oilseed meals and the nutrition, health benefits and food applications of oilseed meals containing sesame, hazelnut, almond, and pumpkin. Additionally, the amount of amino acid L-alanine in the oil seeds was determined using the ninhydrin method. The amount of L-alanine in the oilseed meal was then measured using UVVis spectroscopy at a wavelength of 570 nm. The percentages of protein in the isolates containing sesame, hazelnut, almond, and pumpkin were 76.20, 79.05, 81.04, and 80.22, respectively. The amount of protein in oilseed meal was determined using the Kjeldahl method for the validity test. Oilseeds are widely applied in the food industry for human and animal consumption owing to their health benefits and good functional properties