Oilseed Meal as a Source of Protein: Introductory Remarks

More and more people in recent years have turned to oilseeds for their daily nutritional needs. Some of the most potent sources of nutrients and bioactive compounds can be found in the byproducts of whole seeds, oils, meal, and cake. Nutritionists and food manufacturers alike tout their benefits, so it’s no surprise that customers are showing a lot of enthusiasm for these novel pro-health additives. As a result, many scientists, activists, and government agencies are looking into new trends in the food science and industry to partially replace animal proteins with proteins of vegetable origin, which would not only improve the pro-health values of meat products but also correspond to the need to reduce meat production for ethical reasons and care for the environment. Oilseed proteins are a valuable functional component or alternative source of protein, particularly for the bakery and meat industries, due to the presence of biologically active proteins and peptides with antioxidant, antihypertensive, or neuroprotective properties. This book chapter provides a concise synopsis of the nutritional and pro-health aspects of selected oilseeds, focusing on their use in enhancing the qualities of food products, oilseed protein composition, proteins and peptides biological activity, and the possibility of allergenicity.