Use of flaxseed cake as a source of nutrients in the food industry and possible health benefits- a review

Oilseed cake is a potential by-product with a rich nutrient profile that can be used to develop value-added products. Flaxseed cake (FC), a by-product of flaxseed oil extraction, has gained considerable attention due to its diverse nutritional profile, bioactive constituents, and potential health benefits. It is an economical source of various bioactives, especially proteins, alpha-linolenic acid, lignan, flaxseed gum, and dietary fiber with potential health benefits. FC also contains residual fat which is a rich source of omega-3 fatty acids. Its high protein content and non-toxic nature make it a potential ingredient for use in human nutrition. This review paper provides an overview of the nutritional profile of FC which includes macro and micronutrients as well as bioactive components such as lignans, phenolic compounds, and antioxidants along with their health promoting properties. Due to the presence of antinutrients, processing is required for flaxseed cake which has been discussed. Furthermore, the health benefits linked to the consumption of FC are scrutinized. Despite the positive attributes of FC, antinutrients namely cyanogenic glycosides, phytic acid, and tannins could restrict the absorption of nutrients.  Several processing methods such as soaking, steaming, and fermentation have been proven to be beneficial in improving the nutritional quality of oilseed cake and the bioavailability of nutrients.