Mahua (Madhuca longifolia) deoiled seed cake as a sustainable protein source: Nutritional composition, antinutritional factors, protein extraction strategies, functional properties and food applications.

The demand for sustainable and economical protein sources is becoming critical amid global dietary shifts and environmental challenges. Plant-based proteins offer a viable solution towards this growing need by providing food security and environmental sustainability. Mahua deoiled seed cake, a by-product of oil extraction traditionally confined to animal feed and fertilizers, offers untapped potential due to its high content of sulphur-containing essential amino acids and the absence of known allergens. This review explores the feasibility of utilizing Mahua oilseed cake as a source of alternate protein for human consumption and assessing its usage by the tribal communities for potential health benefits. It comprehensively evaluates its functional attributes, including solubility, foaming, emulsifying ability, thermal stability, and oil/water absorption capacity, alongside its composition, protein extraction and antinutrient reduction strategies. The critical analysis of Mahua oilseed cake for antinutrients removal using green technology has shown its potential application as a food ingredient after validation through in vitro and invivo studies. The presence of essential amino acids along with good quality protein, enhances its nutritional value, making it comparable to the other common plant-based proteins. The review advocates redirecting research efforts and industrial practices to integrate this sustainable resource into mainstream food production. Utilization of such unexplored seed cake protein could sustainably meet global protein demands, promoting socioeconomic development in Mahua-cultivating regions. Targeted studies are essential to elevate its potential as a highly sustainable food source.