# Assessment of the Possibility of Using Poppy Seed Cake for the Production of Oat Cookies
## 1 Introduction  
The growing consumer awareness of the importance of a healthy diet in the prophylaxis of lifestyle diseases is associated with the increasing interest in minimally processed food. An increase in the demand for cold-pressed vegetable oils can be observed, as cold pressing is the simplest and most beneficial method for the maintenance of the health-promoting properties of oils. However, this method is inefficient [1]. The large-scale production and the relatively low pressing efficiency yield considerable amounts of the cake by-product. Hence, it is necessary to investigate the possibility of the use of oil industry by-products for the fortification of food. The use of oilseeds on an industrial scale is primarily related to their high fat content, which is essential in the production of oil. Additionally, oilseeds are rich in protein and health-promoting ingredients, e.g., toc-pherols, essential fatty acids, vitamins, and phytochemicals. The press cake formed during oil production can also be an important source of protein, carbohydrates, and phenolic compounds. They contain some vitamins and fat that are left after the pressing process and substantial amounts of micro- and macroelements [2; 3; 4]. One of the raw materials used for oil production is seeds of the opium poppy (_Papaver somifierum_ L.). Due to the presence of medically used morphine alkaloids and cocaine, this plant has been cultivated since ancient times [5; 6; 7]. Legal poppy seed production is allowed in compliance with the regulations of the United Nations, mainly in countries such as the Czech Republic, Turkey, Spain, Hungary, France, India, Australia, and China. The seeds are commonly used in the food industry to decorate breads and baked goods(such as various rolls, plait, burekas, buns, and muffins). In turn. the valuable seed oil is widely utilized as an edible cooking oil and in the manufacture of high-quality artists' paints, varnishes, and cosme. Oil contents change considerably depending on the origins and colors of the seeds, which may be white, yellow, brown to gray, and blue. The reported values of the oil contents in the seeds are in the range of 44.0-57.0% in Turkey, 47.0-53.0% in Pakistan, and 41.4-49.1% in India [8; 9; 10]. Poppy seed oil is appreciated for its high nutritional and health-promoting value [11]. The health benefits related to the consumption of poppy seed oil include the enhancement of immunity, the prevention of gallstone disease, the acceleration of wound healing, a reduction in vascular embolism risk, and the prevention of skin dryness and diabetes. These properties are associated with the appropriate fatty acid profile, comprising mainly acids with 18-carbon chains: C 18:1, C 18:2, and C 18:3 [5]. Poppy seeds may therefore potentially be used as a raw material for the commercial production of specialty oil. To meet the requirements of sustainable food production, there is a search for technologies that can properly manage generated wastes. This issue is one of the most dynamically developing areas of research. Currently, efforts are being made to properly minimize the amount of generated waste in order to protect the natural environment and reduce production costs [3]. To date, poppy seed cake has mainly been used for the production of fodder since it was observed that both poppy seeds and cake are a source of protein. As reported by [PERSON] and [PERSON] [9], poppy seeds contain from 20 to 25% of this component. In turn, the protein in poppy seed cake constitutes up to 35% of the dry matter [12; 13]. Recently, however, there has been a need for more innovative ways to use by-products, e.g., functional food additives to fortify cereal/snack products. Research results show that poppy seeds can be regarded as an alternative source of vegetable protein and can be used as an additive to food intended for vegans, vegetarians, and athletes [14]. Furthermore, the low molecular weight of the protein may contribute to the stability of emulsions.