Abstract
Various products of karanj (Pongamia glabra) are utilized for industrial, health and animal agriculture applications in the Indian subcontinent. Despite a rich source of protein (CP, 28-34%), karanj cake was found to be slightly bitter in taste and toxic owing to the presence of flavonoid (Karanjin), restricting its safe inclusion in the livestock diets. Feeding trials with raw cake revealed its poor palatability and adverse performance among different categories of livestock including poultry. The present study was, therefore, aimed to detoxify karanj cake by various physico-chemical methods like solvent extraction, water washing, pressure cooking and alkali and acid treatments. The level of residual karanjin in raw and variously processed cake was quantified using high performance liquid chromatography (HPLC). The raw expeller karanj cake was found to contain about 0.19% of karanjin. Though a non-polar solvent, soxhlet extraction of expeller pressed cake with petroleum ether drastically reduced karanjin content (0.01%). Soaking of cake for 24 h in 1% NaOH (w/w) solution was found to reduce karanjin to a major extent with little further benefit by increasing alkali level. Milder alkalies like lime and fertilizer grade urea reduced the karanjin levels marginally. Similar was the case with mineral acids such as HCl and glacial acetic acid. It was, therefore, concluded that solvent extraction of karanj seeds would be the best method of detoxification as well as for more recovery of oil and karanjin. (Asian-Aust. J. Anim. Sci. 2002. Vol 15, No. 3 : 416-420)
Highlights
Inadequate availability of pastures due to shrinking grazing lands in light of intensive cultivation and chronic shortage of protein and energy rich animal feeds due to enhanced needs of ever increasing human population are some of the major constraints for obtaining optimum productivity of livestock and poultry in India and other South East Asian countries
Laboratory level detoxification of cake The following physical and chemical treatments were tried with the expeller pressed karanj seed cake
Physical methods : a) Solvent extraction: About 500 g of ground expeller cake was subjected for extraction of residual oil in the cake using petroleum ether (BP. 60-80oC) as solvent by soxhlet apparatus for 10-12 h. b) Water washing: The supernatant of water soaked and intermittently stirred cake (1:5, w/v) in a plastic trough was siphoned off after 24 h
Summary
Inadequate availability of pastures due to shrinking grazing lands in light of intensive cultivation and chronic shortage of protein and energy rich animal feeds due to enhanced needs of ever increasing human population are some of the major constraints for obtaining optimum productivity of livestock and poultry in India and other South East Asian countries. The animal nutritionists are compelled to explore the possibilities of feeding nonedible and non-competitive agro-industrial by-products to meet the nutritional requirements of animals These unconventional feeds were though found to be promising, long term feeding that too at higher levels adversely affected the animal performance due to the presence of toxic factors. Such non-edible agro-industrial by-products, which are hitherto wasted otherwise despite rich nutritional value, can be converted into wholesome animal feeds after evolving suitable processing technology which could be adoptable by farmers as well as by the industry. One among them is karanj (Pongamia glabra vent) cake which has great potential in animal feeding. Pongamia pinnata), popularly known as karanj belongs to the natural order Leguminosae and family Papilionaceae, is a medium sized
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
