Abstract
The purpose of this research is the use of secondary raw materials of oil and fat industry enterprises, oilseed cake, for the development of new enriched food products with increased biological and nutritional value. The objects of research were flaxseed, soybean, peanut, and pumpkin oilcake obtained based on an experimental production workshop for the processing of oilseeds. This article presents the results of organoleptic, physico-chemical, and microbiological indicators, the content of toxic elements, the content of heavy metals, and the energy value of the studied cakes for further use in the development of bakery, confectionery, and pasta products was determined. All indicators do not exceed the requirements established by regulatory documents. According to the results of the research, high content of proteins from 29.6 in peanut and up to 37.5 in pumpkin oilcake was revealed; toxicity in rabbits was not detected, cadmium, mycotoxins, Bacteria of the Escherichia coli group BECG (coliforms), yeasts, molds were not detected; other toxic elements, the number of mesophilic aerobic and facultative anaerobic microorganisms (NMAFAM), heavy metals do not exceed the allowable limits.Domesticoilseed processing by products can enable the reuse of materials in the supply chain as they add value to food, reduce costs, promote economic growth, and reduce the risks associated with their disposal in the environment.