Deoiled Sesame Seed Cake and Its Utilization as a Protein Source

Sesame is a broadly cultivated oilseed with high economic value and nutritional quality. Several traditional sesame products, from whole sesame seeds or oil, are available in local markets. After oil extraction, sesame cake is mostly wasted. However, the wasted fraction contains proteins, vitamins, dietary fiber, and minerals. From the circular bioeconomy perspective, food industry residues are desired dietary products; thus, they are an alternative to reduce waste disposal impact and contribute to upcycling by-products into value-added food ingredients. This book chapter assesses the chemical composition of sesame seed and deoiled cake and highlights its bioactive compounds’ extraction through conventional and emergent techniques. Also, it is discussed how the extraction methods impact the sesame cake’s technofunctional properties (i.e., foaming, water- and oil-holding capacity, solubility) and some applications of deoiled sesame seed cake. The protein in the deoiled sesame seed cake is an alternative for human consumption as isolates or concentrates or can be used as a raw material as a functional nutritional ingredient in the food industry.