Abstract
The growing demand for ketogenic foods has increased the need to identify natural functional ingredients that possess compositional characteristics suitable for ketogenic food formulations. This study evaluated eight oilseed genotypessesame (Phule til and JLT-7), groundnut (Phule Pragati and Dhanlaxmi), soybean (KDS 1344 and KDS 1270), and sunflower (GMU 1147 and GMU 1031) for their suitability in ketogenic food systems through comprehensive proximate composition and functional characterization. Phule Pragati groundnut exhibited the highest fat (48.4%) and protein (24.8%) contents, whereas KDS 1270 soybean had the lowest carbohydrate content (10.5%). Functional properties, including oil absorption capacity (OAC), swelling index, emulsification capacity, and antioxidant activity, demonstrated the potential suitability of these genotypes for ketogenic food formulations. High OAC (>59%) may enhance fat retention in high-fat food matrices, high swelling index (e.g., GMU 1147: 29.33) may be advantageous in starch-free formulations, and strong emulsification capacity (GMU 1031: 89.6%) may facilitate the development of emulsion-based products. KDS 1344 exhibited the highest ash content (4.90%), indicating a relatively high total mineral content and potential suitability for mineral-enriched ketogenic formulations. Phule til sesame exhibited the highest magnesium (Mg; 354 ppm) and iron (Fe; 9.75 ppm) content among the evaluated genotypes. The findings provide a scientific basis for selecting suitable oilseed genotypes for future studies on the development of ketogenic food formulations and other functional plantbased foods.
doi: 10.17756/jfcn.2026-s1-002
Citation: Mirajkar YR, Acharya AM, Patil PKD, Sahoo AK. 2026. Proximate Composition and Functional Profiling of Oilseed Genotypes for Ketogenic Food Applications: Implications for Ingredient Design in Low-carbohydrate Foods. J Food Chem Nanotechnol 12(S1): S7-S16.
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