Oilseed meals into foods: an approach for the valorization of oilseed by-products
The excellent health benefits of oil extracted from seeds have increased its application in foods, pharmaceutical and cosmetic industries. This trend leads to a growing research area on their by-products, oilseed meals, to minimize environmental and economic issues. Examples of these by-products are...
| Main Authors: | , , , , , |
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| Format: | Article |
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Taylor Francis Group
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/102368/ |
| _version_ | 1848863784306737152 |
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| author | Nevara, Gita Addelia Ibrahim, Shafa’atu Giwa Syed Muhammad, Sharifah Kharidah Zawawi, Norhasnida Mustapha, Nor Afizah Karim, Roselina |
| author_facet | Nevara, Gita Addelia Ibrahim, Shafa’atu Giwa Syed Muhammad, Sharifah Kharidah Zawawi, Norhasnida Mustapha, Nor Afizah Karim, Roselina |
| author_sort | Nevara, Gita Addelia |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The excellent health benefits of oil extracted from seeds have increased its application in foods, pharmaceutical and cosmetic industries. This trend leads to a growing research area on their by-products, oilseed meals, to minimize environmental and economic issues. Examples of these by-products are soybean, peanut, kenaf seed, hemp, sesame, and chia seed meals. It is well known that soybean meals have wide applications in food and non-food industries, while other seed meals are not well established. Most oilseed meals are rich in health beneficial compounds and are potential sources of plant protein, dietary fiber, and antioxidants. Many studies have reported on the valorization of these by-products into value-added food products such as bakery and meat products to increase their nutritional and functional properties. These efforts contribute to the sustainability, development of novel functional food and support the zero-waste concept for the environment. This review aims to provide information on the composition of selected oilseed meals from soybean, peanut, hemp, kenaf, sesame and chia seeds, their potential applications in the bakery, meat, beverage, pasta, and other food products, and to highlight the issues and challenges associated with the utilization of oilseed meals into various food products. |
| first_indexed | 2025-11-15T13:38:25Z |
| format | Article |
| id | upm-102368 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:38:25Z |
| publishDate | 2022 |
| publisher | Taylor Francis Group |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1023682023-05-22T03:06:18Z http://psasir.upm.edu.my/id/eprint/102368/ Oilseed meals into foods: an approach for the valorization of oilseed by-products Nevara, Gita Addelia Ibrahim, Shafa’atu Giwa Syed Muhammad, Sharifah Kharidah Zawawi, Norhasnida Mustapha, Nor Afizah Karim, Roselina The excellent health benefits of oil extracted from seeds have increased its application in foods, pharmaceutical and cosmetic industries. This trend leads to a growing research area on their by-products, oilseed meals, to minimize environmental and economic issues. Examples of these by-products are soybean, peanut, kenaf seed, hemp, sesame, and chia seed meals. It is well known that soybean meals have wide applications in food and non-food industries, while other seed meals are not well established. Most oilseed meals are rich in health beneficial compounds and are potential sources of plant protein, dietary fiber, and antioxidants. Many studies have reported on the valorization of these by-products into value-added food products such as bakery and meat products to increase their nutritional and functional properties. These efforts contribute to the sustainability, development of novel functional food and support the zero-waste concept for the environment. This review aims to provide information on the composition of selected oilseed meals from soybean, peanut, hemp, kenaf, sesame and chia seeds, their potential applications in the bakery, meat, beverage, pasta, and other food products, and to highlight the issues and challenges associated with the utilization of oilseed meals into various food products. Taylor Francis Group 2022-01-28 Article PeerReviewed Nevara, Gita Addelia and Ibrahim, Shafa’atu Giwa and Syed Muhammad, Sharifah Kharidah and Zawawi, Norhasnida and Mustapha, Nor Afizah and Karim, Roselina (2022) Oilseed meals into foods: an approach for the valorization of oilseed by-products. Critical Reviews in Food Science and Nutrition. pp. 1-14. ISSN 1040-8398; ESSN: 1549-7852 https://www.tandfonline.com/doi/abs/10.1080/10408398.2022.2031092?journalCode=bfsn20 10.1080/10408398.2022.2031092 |
| spellingShingle | Nevara, Gita Addelia Ibrahim, Shafa’atu Giwa Syed Muhammad, Sharifah Kharidah Zawawi, Norhasnida Mustapha, Nor Afizah Karim, Roselina Oilseed meals into foods: an approach for the valorization of oilseed by-products |
| title | Oilseed meals into foods: an approach for the valorization of oilseed by-products |
| title_full | Oilseed meals into foods: an approach for the valorization of oilseed by-products |
| title_fullStr | Oilseed meals into foods: an approach for the valorization of oilseed by-products |
| title_full_unstemmed | Oilseed meals into foods: an approach for the valorization of oilseed by-products |
| title_short | Oilseed meals into foods: an approach for the valorization of oilseed by-products |
| title_sort | oilseed meals into foods: an approach for the valorization of oilseed by-products |
| url | http://psasir.upm.edu.my/id/eprint/102368/ http://psasir.upm.edu.my/id/eprint/102368/ http://psasir.upm.edu.my/id/eprint/102368/ |