Nutritional quality of proteins from major oilseeds – a review

Driven by the ongoing dietary transition in Western countries, numerous research studies focus on new sustainable plant-based sources. Oilseeds, known for their high lipid and protein content, represent a promising option. This review focuses on the protein quality of oilseeds and their potential to meet population wide nutritional needs. Although the nutritional value of the protein of oilseeds is generally lower than that of animal proteins, due to deficiencies in certain indispensable amino acids (particularly lysine) and reduced digestibility, several strategies can enhance their value. Combining oilseeds with legumes to achieve complementary amino acid profiles, processing techniques such as dehulling and oil extraction, as well as bioprocesses (fermentation/germination), all contribute to improved protein quality. Moreover, oilseeds provide bioactive peptides and polyunsaturated fatty acids which often exhibit anti-inflammatory and/or pro-anabolic effects. In conclusion, oilseeds are valuable sources of both protein and lipids, and current dietary guidelines support increased consumption of these seeds among the general population.