Reasons for the Ways of Using Oilcakes in Food Industry

Abstract

The Agency for Healthcare Research and Quality (AHRQ), formerly the Agency for Health Care Policy and Research, through its Evidence-based Practice Centers (EPCs), sponsors the development of evidence reports and technology assessments to assist public and private-sector organizations in their efforts to improve the quality of health care in the United States. The reports and assessments provide organizations with comprehensive, science-based information on common, costly medical conditions and new health care technologies. The EPCs systematically review the relevant scientific literature on topics assigned to them by AHRQ and conduct additional analyses when appropriate prior to developing their reports and assessments. To bring the broadest range of experts into the development of evidence reports and health technology assessments, AHRQ encourages the EPCs to form partnerships and enter into collaborations with other medical and research organizations. The EPCs work with these partner organizations to ensure that the evidence reports and technology assessments they produce will become building blocks for health care quality improvement projects throughout the Nation. The reports undergo peer review prior to their release. AHRQ expects that the EPC evidence reports and technology assessments will inform individual health plans, providers, and purchasers as well as the health care system as a whole by providing important information to help improve health care quality. We welcome written comments on this evidence report.

Proximate analysis of cold‐press oil cakes after biological treatment with Trametes versicolor and Humicola grisea

“…Dry matter content of the oil cakes before biological treatment was 93.07% (hull-less pumpkin seed oil cake), 92.92% (hemp seed oil cake), and 92.09% (flaxseed oil cake).The results of total protein content of hull-less pumpkin oil cake (38.27 ± 0.40% db) are consistent with the literature data, where it was reported to be in the range from 45.6 to 59.8% db[14,17,25,38]. The proximate analysis of hull-less pumpkin, hemp, and flaxseed oil cakes before biological treatment with T. versicolor and H. grisea is presented inTable 1.…”

“…The content of ether extract determined in hull-less pumpkin seed oil cake (36.22% db) considerably differs from the values reported by Bochkarev [14] (7 to 19.4% db) and Zdunczyk et al (12.5% db) [38]. Pumpkin oil cake analyzed in the study by Zdunczyk [38] and Bochkarev [14] was produced using the technology of heated pressing. The observed discrepancies with literature data can be explained considering the different technology of oil production applied in the research.…”

“…[14]. Differences in the chemical composition of untreated cakes, cakes before and after treatment, as well as cakes treated with T. versicolor and H. grisea were analyzed for significance using the analysis of variance (ANOVA).…”

“…Although oil cakes do not have great commercial significance, due to their high nutritional value, they have immense possibilities for use in food production [10] or in a variety of biotechnological processes [11]. They can also be used in human nutrition when combined with wheat or other flours [13,14]. Inedible oil cakes are commonly used as organic fertilizers due to high N, P, and K contents.…”

“…Edible oil cakes have higher nutritional value (protein content from 15 to 50%) and are preferable for Correspondence: Prof. Bruno Zelić, PhD (bzelic@fkit.hr), University of Zagreb, Faculty of Chemical Engineering and Technology, Marulićev trg 19, 10 000 Zagreb, Croatia Abbreviations: ADF, acid detergent fiber; ADL, acid detergent lignin; NDF, neutral detergent fiber; TOC, total organic carbon use as protein supplements and as flour. It is reported that they have a positive effect on health [21] and are also known to reduce the risk of some diseases [12,14,22,23]. The flour made from edible oil cakes can be used for the production of gluten-free products, which are known to have low contents of proteins, vitamins, and minerals, in order to enhance their nutritional value [15,16].…”