Oil cakes – a by-product of agriculture industry as a fortificant in bakery products.

Groundnut cake (GNC) and soybean cake (SBC) by-product of agriculture industry had protein
and protein digestibility in the range of 42.7–50.5 and 71.3–76.8%, respectively. Polyphenols
present in GNC and SBC were cholorogenic acid, syringic acid and p-coumaric acid. The number
of bands separated in soybean meal was greater than the bands observed in GNC flour as seen in
SDS–PAGE pattern, respectively. SEM of groundnut flour showed distension of protein bodies
due to roasting of the oil cakes. The water absorption of wheat flour GNC blends decreased from
59.2 to 57.3% and increased in wheat flour SBC blends from 59.2 to 68.3% with an increase in oil
cake from 0 to 20%. With increase in either GNC or SBC, the biscuits became harder. Addition of
glycerol monostearate and sodium stearoyl lactylate in combination with 20% blend of GNC/SBC
decreased the breaking strength values and increased the sensory parameters of the biscuits.
Nutritionally rich biscuits were thus prepared by incorporating GNC/SBC.