By‐Products from Oilseed Processing and Their Potential Applications

This chapter provides a review of the main by-products obtained from oilseed processing, their origin, characteristics, and composition. It considers the nutritional composition and functional properties. Oilseeds processing generates several by-products which in this chapter are divided in two groups: first, those come from unprocessed oilseeds (shells, leaves, petals, stalks, pollen, heads and pith), and second, those come from processed oilseeds (cake). Some compounds from oilseed by-products have an undesirable effect on the nutritional composition by reducing the availability and digestibility of other constituents, or in the worst case affecting animal or human health. For this reason, it is important to remove the antinutritional or toxic compounds before revalorizing oilseed by-products, mainly when designing human food. The comprises the current applications in the valorization of oilseed by-products, as well as the future trends.