Printer Friendly

World Oilseeds, Chemistry, Technology and Utilization.

Oilseeds are a concentrated source of energy and the defatted meal obtained from them contains a good supply of protein, often more than other plant or even animal foods. Unlike animal foods, they contain high proportions of unsaturated fatty acids, which means they are better for you from a dietary point of view.

In view of the above, large sectors of the world's population need to have a supply of oilseeds available because they just cannot afford to eat animal foods. This means that oilseeds have assumed considerable importance in many developing countries. However, due to the increasing populations in those countries, the production of oilseeds is not keeping up with population growth, all this in spite of the fact that there have been substantial increases in production in recent years.

Today, oilseeds and their meals are the second most valuable commodity in world trade. Although food oils are now being extracted from an ever wider range of raw materials, like rice bran, corn germ and mango kernel, all of which used to be regarded as waste and therefore were fed to animals, there is still scope to improve the nutritional quality and utilize other oilseed meals in human food.

In thus text the authors have assembled information about the nutritional composition, processing technology and indeed the utilization of oilseeds throughout the world. OIlseeds are viewed not just as a source of oil but as a potential source of dietary protein. To cover this subject the text is divided into 16 chapters with titles: Introduction; Soybean; Rapeseed; Sunflower; Peanut; Oil palm; Cotton; Coconut; Safflower; Sesame; Corn (maize); Rice; Minor oilseeds; Unexploited sources of oil; Non edible oilseeds; and World oilseeds - future prospects. These major chapter headings are then given subheadings like Origin, production and classification; Chemical composition; Storage; and Processing and utilization.
COPYRIGHT 1993 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Publication:Food Trade Review
Article Type:Book Review
Date:Jun 1, 1993
Words:302
Previous Article:The Technology of Vitamins in Food.
Next Article:Molecular Approaches to Improving Food Quality and Safety.
Topics:


Related Articles
Handling and Storage of Oilseeds, Oils, Fats and Meal.
Food uses of Whole Oil and Protein Seeds.
Foods Uses of Whole Oil and Protein Seeds.
Vegetable Protein Utilization in Human Foods and Animal Feedstuffs.
Physical Chemistry of Foods.
Proceedings of the World Conference on Oilseed Technology and Utilization.
Seed Oils for the Future.
Wheat - Production, Properties and Quality.
Development and Processing of Vegetable Oils for Human Nutrition.
Proceedings of the World Conference on Oilseed and Edible Oils Processing, vol. 1, Emerging Technologies, Current Practices, Quality Control,...

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters