Translational readiness of oilseed processing byproducts as functional ingredients: sacha inchi as a model case for complementary feeding applications

Food processing byproducts—particularly defatted press cakes from oilseed extraction—are underutilized resources for functional ingredients, yet their suitability for sensitive applications like complementary feeding needs systematic evaluation beyond nutrient composition. We propose a five-domain framework to assess translational readiness and demonstrate it using sacha inchi (Plukenetia volubilis L.), where oil extraction yields a protein-rich press cake (50–60% protein) alongside an ALA-rich oil fraction. The framework assesses nutritional contribution at realistic servings, safety for repeated use, processing requirements, formulation fit, and implementation feasibility. No studies in children aged 6–23 months were identified. Sacha inchi oil has the clearest development pathway as a protected lipid component in fortified foods, but oxidative instability and limited safety data remain barriers. The defatted press cake—the primary byproduct from oil extraction—contains substantial protein yet needs processing optimization to address antinutrients, digestibility, texture, and formulation challenges before valorization for complementary feeding. Protein-enriched fractions show improved functionality but demand greater processing intensity. Sacha inchi works best as a supplementary ingredient—not a primary response to stunting or micronutrient gaps. The case shows why nutrient promise must be distinguished from translational readiness in byproduct valorization and offers a systematic approach for evaluating other processing residues proposed as functional ingredients.