Compositional and functional characterisation of poppy seed (Papaver somniferum L.) press cake meals

In this study, three registered poppy seed varieties (Ofis 3, Ofis 4 and Ofis 8) were used. The compositional and functional properties of the defatted meals (cakes) obtained from previously treated (pre-roasting and enzyme treatment against control) and cold pressed poppy seeds were determined. Moisture (11.01-16.21%), protein (26.87-35.14%), oil (2.32-4.28%), ash (8.70-11.14%), hunter lab L (40.63-68.63), a* (3.08-8.13), b* (8.46-22.62) and viscosity (132.5-1,084.5 cP) values were determined. Also phytic acid (9.96-15.08 mg P/g) and tannin (0.68-1.24 mg CE/g) were measured. Among the 11 minerals which were detected, K, Na, Ca, Mg and Zn were in higher concentrations. As functional properties water holding capacity (2.24-3.14 g/g), oil holding capacity (1.83-2.26 g/g), emulsifying activity (3.33-70.83%), emulsion stability (1.67-54.16%), foaming capacity (2.02-26.20%), foam stability (27.88-62.74%), and least gelation concentrations (around 16-18%) were measured. It was shown that for most functional properties, seed roasting caused some enhancements, while enzyme treatment affected negatively these properties. Defatted poppy meals can be utilised as human food due to their good nutritional and functional properties.