Abstract
Flaxseed cake is a low value, a protein-rich by-product of flaxseed oil pressing companies. Flaxseed oil has been known as a rich source of omega-3 fatty acids and has been widely used. However, due to the presence of anti-nutritive compounds such as phytic acid, linatine, and cyanogenic glycosides, flaxseed cake that has a high protein content has limited food application. Cyanogenic compounds, particularly cyanogenic glycosides, can be degraded to toxic HCN upon ingestion. Therefore, the cake with a high content of fibre and protein with great nutritional potential has been underutilised and has some limited animal feed applications. Detoxification of the flax cake from cyanogenic content can, therefore, improve the market value of the protein and increase its food application. This review focuses on various available methods for detoxification of flax seed cake with emphasis on nutritional properties of the final product. The impact of various flaxseed cake detoxification methods on the protein is critically evaluated, discussing the options available toward increasing the food application value of this high protein product.