engleski

Future prospects of oil cakes implementation as supplements in bakery products

It is well known that the use of oil cakes as protein supplements, as flour, in human nutrition in combination with wheat or other flours, increases the nutritional value and has a positive effect on health, and even reduces the risk of some diseases. The objective of this study was to determine the chemical composition of three oil cakes: hull-less pumpkin (Cucurbita pepo L.), flax (Linum usitatissimum L.) and hemp (Canabis sativa L.) that remains after the production of cold-pressed of oil, before and after the treatment with two microorganisms (Trametes versicolor and Humicola grisea). The results showed that after the treatment, the amount of total nitrogen increased (from 247.69 to 500.55 g/kg db.), fat content decreased (from 365.53 to 24.40 g/kg db.), as well as the amount of soluble sugars (from 26.40 to 7.12 g/kg db.) for all three oil cakes. The results confirmed our hypothesis: after biological treatment, nutritional value of oil cakes was improved. The future prospective could be the use of biologically treated oil cakes as supplements in bakery products.

hull-less pumpkin (Cucurbita pepo L.) ; flax (Linum usitatissimum L.) ; hemp (Canabis sativa L.) ; biological treatment ; bakery products

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