PROCESSING TEHNIQUES OF REMOVING ANTINUTRIENTS FROM OILSEED CAKE BY PRODUCTS USE IN ANIMAL FEED

Jelena Vujetić; Nedeljka Spasevski; Danka Dragojlović

Jelena Vujetić Institute of Food Technology Novi Sad
Nedeljka Spasevski Institute of Food Technology of Novi Sad
Danka Dragojlović Institute of Food Technology of Novi Sad

Abstract

The use of oilseed cake by-products in feed and food industry has increased steadily over the past decade. According to its end uses, it can be classified as valuble source of protein that could be used for human and animal nutrition. The aim of the study presented in this paper was to investigate antinutrients in oilseed cakes and various techniques for their removing. The limited usefulness of these by-products is either partly caused by, or further restricted by, the presence of antinutrients such as trypsin (protease) inhibitors, tannins, phytate, glucosinolates, saponins, phenolic compounds. These compounds affect protein and mineral utilization by decreasing palatability, digestibility, or metabolism, and may even exert a toxic effect resulting in liver damage.