Seed Cake Research Articles

Effects of Dietary Rapeseed and Camelina Seed Cakes on Physical-Technological Properties of Goose Meat.

Simple SummaryThe diets fed to geese traditionally contain more forages and less concentrates, but there are many reasons, including veterinarian and environmental restrictions when intensive rearing should be adopted. It is also important to use different cheaper feed resources for geese, and one of these could be by-products of oil production such as rapeseed and camelina cakes. The present study was aimed at assessing the effects of rapeseed cake and camelina seed cake supplements on the physical and technological attributes of goose meat quality. The oil seed cake-supplemented diets did not reveal any differences in goose meat colour; however, it demonstrated the effects on moisture loss and on texture parameters determined by the texture profile analysis.The objective of the present study was to investigate the effects of commercial diet supplemented with rapeseed and camelina seed cakes on the physical and technological attributes of goose meat quality. The breast and thigh muscles from thirty geese of both sexes of the Lithuanian native breed Vištinės fed the diet containing either rapeseed cake (group 1) or camelina cake (group 2) at the age of 13 weeks were used for the evaluation of physical and technological attributes. The diet did not affect the colour of goose meat; however, females showed higher (p < 0.05) values of breast yellowness (b*) and hue angle (h). The camelina group demonstrated higher (p < 0.001) cooking losses of breast and thigh muscles and also higher (p < 0.05) EZ drip loss and thawing loss of thigh muscles compared with the rapeseed group. Females had higher (p < 0.05) cooking loss of the breast, whereas males had higher (p < 0.05) cooking loss of the thigh. The growth rate of geese and their slaughter time showed an effect (p < 0.05 and p < 0.01, respectively) on pH of thigh muscles. Higher (p < 0.01) hardness of the breast muscle in the camelina group compared with the rapeseed group was detected by the texture profile analysis (TPA) as well as other parameters such as cohesiveness and gumminess, chewiness. Despite some differences in technological meat quality attributes, the quality of goose meat produced with diet supplementation of 10% of rapeseed cake and camelina seed cake can be considered as suitable.

Study of the Nutritional Value and Microstructure of Veal Cutlets with the Addition of Siberian Cedar Nut Seed Cake

Thearticle presents the results of the study of the nutritional value of meatcutlets from veal with the addition of cedar nut cake. The chemical and mineralcomposition of the cake obtained from the seeds of Siberian cedar growing onthe territory of Eastern Kazakhstan has been determined. Four variants ofcutlets with the addition of 0, 5, 10, and 15% of cedar cake are developed. Theresults of the analysis show that increasing the amount of cedar oil cake inthe composition of meat semi-finished products increases the protein content(P<0.01) but at the same time the fat content in the experimental samplesdecreases (P<0.01) due to lower fat content in the veal meat. In terms offatty-acid composition, the cutlets are characterized by high PUFA content(48.08%), followed by MUFA (29.46%) and SFA (22.46%). The developed cutlets areenriched with magnesium (100.4 mg/100 g) and calcium (75.3 mg/100 g), and iron content is 2.78 mg/100 g. The analysis ofmicrostructure showed that cedar nut cake is evenly distributed among themuscle fibers in minced meat. The inclusion of cedar nut cake in the recipe forveal cutlets helps to improve the mineral, amino-acid, and fatty-acidcomposition and allows this product to be classified as a functional dietaryproduct.

Physicochemical property and antioxidant activity of polysaccharide from the seed cakes of Camellia oleifera Abel.

Seed cake refers to the food by‐product of Camellia oleifera Abel, and its insufficient utilization can cause serious environment pollution and resource waste. This study aimed to investigate antioxidant activities of the polysaccharide from the seed cakes of Camellia oleifera Abel (COCP) in vitro and in vivo. The physicochemical property of COCP was also determined. COCP was characterized to be an acidic glycoprotein and mainly consisted of rhamnose (Rha), arabinose (Ara), galactose (Gal), glucose (Glc), xylose (Xyl), mannose (Man), and galacturonic acid (Gal‐UA). COCP exhibited the polysaccharide's characteristic absorption in the Fourier transform infrared (FT‐IR) spectroscopy and showed as sheet‐like structures with a smooth surface under the scanning electron microscope (SEM). COCP exerted good scavenging activities on ABTS, DPPH, and OH radicals, with IC50 values of 2.94, 2.24, and 5.09 mg/ml, respectively. COCP treatment improved learning and memory abilities of D‐galactose‐induced aging mice. Significant decreases were found in the levels of alanine transaminase (ALT), aspartate aminotransferase (AST), creatinine (CRE), blood urea nitrogen (BUN), creatine kinase (CK), and lactate dehydrogenase (LDH) in serum, as aging mice were supplemented with COCP. Aging mice showed obviously higher malondialdehyde (MDA) contents and lower superoxide dismutase (SOD) and glutathione peroxidase (GSH‐Px) activities in serum, brain, liver, kidney, and heart. The phenomena were noticeably reversed when mice were treated with COCP. Results indicated that COCP exerted excellent antioxidant activities in vitro and in vivo, which support its potential application as a natural antioxidant in food and medicine industries.

Reproductive Characteristics of Growing Boars Fed Diets Containing Raw or Fermented Cotton Seed Cake

Reproductive Characteristics of Growing Boars Fed Diets Containing Raw or Fermented Cotton Seed Cake

Sunflower Seed Cake and Larvae MassRheological Properties Analysis During Pressing WithVarying Temperature, Pressure and Oil Content

For the successful implementation of alternative protein sourcesforbiorefinery, optimization of the process parameters is crucial. Knowledge of the rheological propertiesis necessary for the design and development of appropriate equipment and process calculations.The objective of this research was to evaluate the effect of the following pre-treatments: temperature, pressure andeffect of initial oil content on the rheological properties of sunflower seedcake and larvae tissue. The rheological behavior of two protein sourceswas determined by using a rotational viscometer with a hydraulic system and thermostatic bath attached to the equipment. Using the mathematical apparatus and experimental data it was observed that the plastic viscosity of the sunflower seed cake corresponded to the viscosity of the vegetable oil, which confirmed the Bingham rheology assumption put forward in this work. For the larvae mass, a Hershey Buckley fluid model was proposed.A positive linear relationship was found for pressure and a negativelinear relationship was found for the oil content of the sunflower seed cake and larvae tissue on shear stress.&#x0D; Keywords: rheological property, sunflower seed cake, larvae, pulsed electricaldischarge, viscoplasticity flow, Bingham model, modelling

The use of Enzymes in Meat Quail Diets Containing Sunflower Seed Cake.

We examined the effects of including sunflower cake (SC) associated with an enzyme complex (EC) in the diet of meat quails on nutrient metabolism, performance, carcass characteristics, bone parameters and economic viability. In total, 432 meat quails (7 to 42 days old) were assigned to six treatments in a completely randomised design with 6 replicates with 12 birds each. A 2 × 3 factorial arrangement was adopted (two levels of SC: 10 and 20%; three diet formulation strategies: normal, reduction in the nutrient and energy matrix considering the enzymatic contribution and reduced diet with EC). No interaction effect was observed. The increased levels of SC from 10% to 20% promoted in decrease in the metabolisability coefficients of dry matter and gross energy and in the value of AMEn and increased relative weight of gizzard. The addition of EC in diets containing SC allows a better metabolization of nitrogen and energy, equalize to the normal diet. The best breast yield was obtained in the birds fed the reduced diet with EC, in relation to normal diet. The reduced diet and the reduced diet with EC provided the lowest cost of food and the best economic efficiency index. Up to 20% of the sunflower cake can be included in the diet of cut quail, with or without enzyme supplementation. However, the use of the enzyme complex composed of carbohydrases, proteases and phytase can favor the metabolization of nitrogen and energy from the diet containing sunflower cake.

Nutritional Composition, Metabolisable Energy and Total Use of Sunflower Seed Cake for Meat Quail

We determined the nutritional and energy compositions of sunflower seed cake (SC) and examined the effects of its inclusion in the diet of meat quail. A metabolism trial was performed employing the total excreta collection method, with 144 quails that were assigned to three treatments (control diet and two test diets in which SC replaced 20 and 40% of the control diet) in a completely randomised design (CRD) with six replicates of eight birds. The values determined of dry matter, crude protein and metabolisable energy were 94.72%, 24.29% and 2,629 kcal/kg, respectively. For the performance trial, 432 quails were assigned to six treatments (dietary inclusion of 0, 5, 10, 15, 20 and 25% SC) in a CRD with six replicates of 12 birds. The metabolic coefficients of dry matter (MCDM) and gross energy (MCGE) of the diet decreased linearly with increasing SC levels. Compared with the control group, SC inclusion at levels greater than 10% resulted in lower MCDM and MCGE values, whereas SC inclusion at 20 and 25% reduced AMEn. Weight gain, feed conversion and economic viability parameters showed a quadratic response, with the best values obtained at the respective SC levels of 15.5, 14.0, and 15.4%. Gizzard weight increased linearly with the inclusion of SC, whereas bone quality was not affected. Sunflower cake can be used up to 25% in diets of meat quails without compromising their performance. However, the best feed conversion and economic viability are obtained with an SC inclusion level of 15%.

Evaluation of Ruminal Degradation Characteristics of Dehulled Moringa Seed Cake and its Influence on Performance of Lactating Damascus Goats

Evaluation of Ruminal Degradation Characteristics of Dehulled Moringa Seed Cake and its Influence on Performance of Lactating Damascus Goats

Studies on Haematological and some Serum Biochemical Changes by Oral Administration of Gossypol from Cotton Seed Cake in Rabbits

Studies on Haematological and some Serum Biochemical Changes by Oral Administration of Gossypol from Cotton Seed Cake in Rabbits

The Allelopathic Efficacy of Neem Seed Cake on the Germination and Growth Vigour of Some Leguminous and Oil Seeds

Neem (Azadirachta indica A.) tree has been known to be useful in soil enrichment and for insect, pest and disease control. Thus, it is of benefit to study the allelopathic efficacy of powdered neem seed cake on the germination and seedling growth vigour of cowpea, groundnut, sesame, soya beans and Bambara groundnut. A field research work was conducted at college of Agriculture, Hassan Usman Katsina Polytechnic during the 2008 raining season using split plot design with three replication and six main plot treatment 0, 0.5, 1, 2, 4, and 8 tons/ha and the tested seeds as main subplot treatments. The result showed that powdered neem seed cake was found to have no allelopathic effect on the germination of cowpea, sesame, Bambara ground nut, ground nut at 0-2 tons/ha and soya beans at 0-4 tons/ha and have no allelopathic effect on the seedling growth vigour of cowpea, sesame, soya beans, Bambara ground nut and ground nut at 0-4 tons/ha. Further research is required on the allelopathic effect of powdered neem seed cake on the germination, growth and yield of these tested crops.

Fatty Acids of Semi-Hard Cheese Made from Milk of Goats Fed Diets Enriched with Extruded Linseed or Pumpkin Seed Cake.

The addition of oilseeds and their cakes to the diets of lactating dairy goats is an alternative to supplemental feeding, which improves the lipid profile of goat cheeses. The objective of the present study was to evaluate the effect of a diet containing extruded linseed or pumpkin seed cake on the fatty acid profile of semi-hard cheese made from goat milk. The research was carried out with 28 French Alpine goats fed the following diets: 1—basal diet based on extruded soybean and soybean meal; 2—basal diet with 90 g/kg DM extruded linseed (ELS); and 3—basal diet with 160 g/kg DM pumpkin seed cake (PSC). Bulk milk from three separated milk tanks at three samplings was used for the manufacture of four traditional semi-hard cheeses from each milk tank at each sampling on the family farm. The ELS and PSC diets increased fat content in the cheese. The ELS feeding increased the proportion of C18:1 c9, C18:2 c9t11, and C18:3 n-3 in cheese and lowered C8:0, C6:0, and C16:0, while PSC resulted in the highest C18:2 n-6 proportions in the cheese. The health-promoting index was the highest in the cheese of ELS. The ELS had a contribution to higher nutritional and health quality of semi-hard traditional goat cheeses, thus representing a food with health-promoting properties.

Proximate Composition and Parasitic Contamination of Hibiscus sabdariffa Seed Cake (Roselle Seed Cake): A Soup Condiment Produced by North-Western Community, Nigeria

Background: Soup condiments are edible food items which are added to dishes, used as thickeners for soup and also as food supplements such as sauce that is added to food to impact specific flavours. They are abundantly produced in Nigeria especially in North-Western part of the country.&#x0D; Aims: The aim of this research was to determine the proximate composition and parasitic contamination of Hibiscus sabdariffa seed cake (Roselle seed cake): a soup condiment produced by North-Western Community, Nigeria.&#x0D; Study Design: Samples were purchased and collected at random from the markets of different places in the study areas, aseptically placed into polythene bags and labelled correctly.&#x0D; Place and Duration of Study: The study was conducted in Zuru and Sakaba Local Government Areas of Kebbi State, North-Western Nigeria.&#x0D; Methodology: The proximate analysis carried out include: moisture determination, ash determination, determination of crude protein, lipid determination, fibre determination and carbohydrate estimation by difference. The protozoa present in the samples were identified by direct microscopy.&#x0D; Results: The proximate composition of Hibiscus sabdariffa seed cake in the study areas had a very high level of carbohydrate content (52.44±1.03%), followed by the moisture content (15.43±0.10%), lipid content (12.00±0.50%), fibre content (11.16±0.58%), ash content (7.80±0.05%) and crude protein content (1.16±0.13%) which was the lowest. The highest prevalence rate of the identified protozoa was recorded in Entamoeba histolytica 2(50.0%) followed by Giardia lamblia 1(25.0%) in Zuru Local Government Area. No protozoa was seen in Zuru sample 0(0.0%). In Dabai sample, Giardia lamblia was seen 1(25.0%). While in Bedi sample, Entamoeba histolytica 2(50.0%) was seen which was the most prevalent. However, in Sakaba Local Government Area, a total of nine protozoa was seen and all were Entamoeba histolytica. Dirin-Daji sample showed 1(11.1%), Doka 2(22.2%), Dankolo 2(22.2%), Janbirni 1(11.1%), Laraba 1(11.1%) and Makuku 2(22.2%) respectively.&#x0D; Conclusion: It can be concluded that the available carbohydrate and moisture contents were higher than other parameters and the local soup condiments were heavily contaminated with protozoa and Entamoeba histolytica had the highest prevalence which can cause serious food-borne diseases in humans in the study areas. Finally, the need to apply good manufacturing practices in processing the condiments in the study areas and North-Western Nigerian Community as a whole is highly recommended.

Functionality of Films from Nigella sativa Defatted Seed Cake Proteins Plasticized with Grape Juice: Use in Wrapping Sweet Cherries

The main aim of this work is to improve the functionality of Nigella sativa protein concentrate (NSPC) films by using grape juice (GJ). The film’s mechanical, antioxidant, and antimicrobial activities were evaluated. The obtained results showed, for the first time, that GJ at concentrations of 2%–10% (v/v) are able to act as plasticizer for the NSPC films with promising film properties. The results showed that the tensile strength and Young’s modulus of NSPC films were reduced significantly when the GJ increased. However, the NSPC films prepared with 6% GJ observed a higher elongation at break compared with other films. Moreover, the obtained films showed very interesting and promising results for their antioxidant and antimicrobial properties compared with the control films. The sweet cherries wrapped with NSPC film showed that the TSS (Brix) was significantly lower compared to the control, after 10 days of storage. However, the titratable acidity, pH value, and L* of all cherries, either wrapped or not, was not significantly different in all storage times. On the other hand, hue angle was significantly lower after 10 days of storage at −18 °C compared with control films. GJ has a multi-functional effect for protein-based films as plasticizer, antioxidant, and antimicrobial function.

Evaluation of Bio-detoxification of Jatropha curcas Seed Cake and Cottonseed Cake by Basidiomycetes: Nutritional and Antioxidant Effects

Poultry and swine are the major proportion of the livestock industry in terms of output value. To meet the growing need for protein sources in these sectors, the use of biomasses coming from agro-industrial residues can be an interesting option in the future years. This study aimed to evaluate the capacity of seven basidiomycetes to grow, detoxicate, increase protein content, and its antioxidant activity when grew in pure Jatropha seed cake (JSC) and cottonseed cake (CSC) biomasses and mixtures containing 50% of lignocellulosic biomasses from coconut husks and Acrocomia aculeata (macauba cake). Results showed that five basidiomycetes were able to grow in these substrates. F. hepatica, P. lecomtei, and P. pulmonarius presented the highest bio-detoxification capacity. All treatments showed a reduction in total phenolic compounds and antioxidant activity, but treatments with coconut husks showed lower reductions. Results also indicated that there were molecules produced by basidiomycetes responsible for antioxidant activity other than phenolic compounds. These results indicated that basidiomycetes could detoxify JCS and CSC biomasses, suggesting their possible use in animal feed and that the addition of coconut husks in JSC and macauba cake in cottonseed cake could promote greater colonization by fungi.

Strategic Nutrient Enhancement of Mustard Oil Seed Cake by Briquetting and Koji Fermentation for Ruminants Feed

Strategic Nutrient Enhancement of Mustard Oil Seed Cake by Briquetting and Koji Fermentation for Ruminants Feed

A Review on Extraction, Characterization, and Applications of Bioactive Peptides From Pressed Black Cumin Seed Cake.

Plenty of black cumin cake was generated as a natural waste material after pressing the oil. Nigella sativa (black cumin) seeds and cakes are of precious nutritional value as they contain proteins, phenolics, essential amino acids, and bioactive compounds. Owing to their antioxidant properties, scientists and food manufacturers have extensively developed them. Notably, global awareness among consumers about the benefits of innovative food ingredients has been increased. Meanwhile, it has to be noted that vast amounts of cake by-products are not effectively utilized, which might cause economic loss and environmental consequences. This review aimed to highlight the antioxidant abilities, extraction, characterization, functional characteristics, and utilization of active peptides acquired from black seed oil cake. This overview would critically evaluate black seed cake proteins, plentiful in bioactive peptides that might be utilized as valuable additives in feed, food, pharmaceutical, and cosmetic industries. The addition of bioactive peptides to restrain the oxidation of fat-based products and preserve food safety is also addressed.

The Study of Bio-Fuel Generation and Characteristics Analysis from Jatropha, Karanja and Styrax Officinalis L Seed Cakes

Because of their high oil content in the kernel and ability to reduce green-house gas emissions, non-edible Jatropha, Karanja, and Styrax officinalis Lseeds are primarily used in biodiesel production. Outstanding demand forbiodiesel, as well as a huge amount of waste, is growing year after year. Asa result, the research analysis includes the hydrolysis, saccharification, andfermentation of non-edible de-oiled cakes derived from the aforementionedplants. The study research includes the generation of bio-ethanol from non-edible cakes, as well as the de-oiled seed kernel, which is incubated at 200◦C,25◦C, 30◦C, 35◦C, with pH 4, 5, 6, 7, and a holding time of 24 hours toproduce the solid fuel. The compound cake is then fermented for 72 hoursat 28◦C with Saccharomyces cerevisiae with a PH range of 5 to 6, and thesubstrate is autoclaved for 5 minutes at 15 psi pressure. Furthermore, thisresearch study performed centrifuge harvesting at 10,000 rpm for 10 minutesat 4◦C. The study’s findings demonstrate the time-related conversion of sugar(DNSA) and alcohol production (potassium dichromate) treatment, whichoutperforms the prior acid hydrolysis process.

Soybean Meal Can Be Replaced by Faba Beans, Pumpkin Seed Cake, Spirulina or Be Completely Omitted in a Forage-Based Diet for Fattening Bulls to Achieve Comparable Performance, Carcass and Meat Quality.

Simple SummaryThe sustainability of intensive beef production systems can be greatly improved using domestic protein sources as alternatives to imported soybean meal. Potential alternatives include indigenous grain legumes such as faba beans, food industry by-products including locally available oil cakes, or novel protein sources such as microalgae. Moreover, diets based on grassland-derived feeds increase dietary protein supply and have the potential to enhance food system sustainability. This study aimed to assess the effects on fattening performance, carcass and meat quality, and the meat fatty acid profile of beef cattle when replacing, or omitting, soybean meal in the diet. Bulls fed a grass/maize-silage based diet supplemented with concentrate containing either soybean meal, faba beans, pumpkin seed cake, or spirulina had similar growth performances and carcass and meat quality. No differences were observed in the meat fatty acid profiles. Most notably, omitting soybean meal without additional protein-concentrate replacements resulted in comparable carcass and meat quality without affecting the meat fatty acid profile while maintaining a high-performance level. Consequently, the grass silage-based diet supplemented with a grain-based concentrate without additional protein source was the most sustainable diet for growing bulls tested in this study.The aim of the study was to investigate the complete substitution of imported soybean meal in beef cattle diets and the consequences on performance, meat, and adipose tissue quality. Thirty growing crossbred Limousin bulls, with an initial bodyweight of 164 ± 13 kg and 4.3 ± 0.3 months of age, were fed a grass/maize-silage based diet with little additional concentrate (0.5:0.3:0.2). Concentrates contained either soybean meal (positive control), faba beans, pumpkin seed cake, or spirulina (Arthrospira platensis), resulting in about 226 g crude protein (CP)/kg concentrate dry matter (DM) and 158 g CP/kg total diet DM. A grain-based concentrate providing just 135 g CP/kg concentrate DM and 139 g CP/total diet DM served as a negative control. Bulls of all groups had comparable average daily gains (1.43 ± 0.1 kg) and feed intakes (6.92 ± 0.37 kg). Carcass and meat quality did not differ among groups. The fatty acid profile of meat lipids was hardly affected. These results indicate that soybean meal can be replaced by any of the tested protein sources without impairing performance or meat quality. Importantly, bulls fed the negative control achieved a fattening and slaughter performance comparable to that of the protein-supplemented groups without affecting meat and adipose tissue quality. Thus, the present findings suggest that feeding crossbred bulls a grass/maize-silage based diet does not require additional protein supplementation.

Bioethanol production from Jatropha seed cake via dilute acid hydrolysis and fermentation by Saccharomyces cerevisiae

The interest in using Jatropha curcas L. as a feedstock for the production of bio-diesel is rapidly growing. Available literatures holds [promise for the simultaneous wasteland reclamation capability and oil yields of the plant hence fueling the Jatropha bio-ethanol hopes. This research investigated the bioconversion of cellulose from press cakes of Jatropha oil seeds, which is a byproduct from a biodiesel plant, into ethanol by using the methods of acid pretreatment, hydrolysis and fermentation by Saccharomyces cerevisiae. The process includes the pretreatment method of the finely ground cellulosic solid oilseed cake with dilute sulphuric acid and heating the mixture at a high temperature to break the crystalline structure of the lignocellulose to facilitate the hydrolysis of cellulosic component by dilute acids. About 63.33% ethanol was recovered as confirmed by the infra-red spectroscopy and the investigated physicochemical parameters show that the produced bioethanol holds promise for its use as a possible candidate for replacement for petroleum diesel.

Jatropha curcas L. Seed Cake Residue as an Alternative Source for Obtaining Curcin: A Type 1 Ribosome-Inactivating Protein

Jatropha curcas seed cake is a byproduct of oil extraction from biodiesel industry. Although it has high protein content, its valorization is hampered by its toxicity. Curcin is a type 1 ribosome-inactivating protein (type 1 RIP) that contributes to the Jatropha seed cake toxicity. The present study aimed to evaluate the feasibility of using Jatropha seed cake as an alternative source to obtain bioactive curcin. Extracts from the seed cake stored for 15, 30, 45, 60, 75, and 90 days were used to produce protein fractions (JcPFC15, JcPFC30, JcPFC45, JcPFC60, JcPFC75, and JcPFC90), which were further used in purifying curcin via size exclusion chromatography. All JcPFCs comprised curcin. The purified JcPFC curcins apparently had a molecular mass of 28 kDa, which was similar to the seed curcin. Western blot using antibody anti-curcin revealed a single band, corresponding to curcin. No significant differences were observed in the curcin concentrations in all JcPFCs throughout storage. Furthermore, JcPFCs’ curcins presented conformational similarities to those of seed curcin, on evaluation by circular dichroism and intrinsic fluorescence spectroscopy. The RIP characteristic activity was assayed by rRNA-N-glycosidase activity test and in vitro protein synthesis inhibition assay, which revealed that the enzymatic activity was maintained in all JcPFCs’ curcins. Moreover, the toxicity test did not indicate significant differences between JcPFCs’ curcins and seed curcin. Accordingly, based on the results obtained, it is possible to affirm that J. curcas seed cake is a viable source of active curcin even after 90 days of storage.