Dry and 24 h imbibed rapeseeds and sesame seeds were defatted with hexane and the resulting freeze-dried powder was analysed for the functional properties of the meals. Water absorption capacity (WAC) of imbibed rapeseed meal and fat absorption capacity (FAC) of both the imbeded meals were higher than those for dry meals. Protein solubility of rapeseed meals was improved by imbibition and both the imbibed meals exhibited maximum protein solubility at pH 12. Rapeseed meal possessed better foaming properties and viscosity than sesame seed meal. Imbibition considerably enhanced the foaming properties of rapeseed meal while the emulsification properties and viscosity did not change appreciably. Emulsification properties of sesame meal were higher than rapeseed meal.
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