Seed Press Cake Research Articles

Gluten-free crackers using chickpea and pumpkin seed press cake blend: Effects of gastrointestinal digestion

The use of a blend of chickpea and pumpkin seed press cake flours in the production of gluten-free crackers represents a promising strategy to address nutritional gaps and meet the growing demand for healthier gluten-free options. To test this assumption, an in vitro digestion method was employed to assess changes in total phenolic content, antioxidant activity, protein composition, electrophoretic patterns, and mineral content of gluten-free crackers formulated using these raw materials before and after digestion. The crackers were produced substituting 20% and 35% of chickpea flour by using two types of pumpkin seed press cake flour, one from virgin oil pressing (VFC) and the other from cold-pressed oil pressing (CFC). This approach aimed to assess how the treatment history of the pumpkin seed press cake flour affected the tested parameters. All samples displayed a 3- to 4-fold increase in total phenolic content after in vitro digestion. A noticeable enhancement in antioxidant activity is observed, where CFC samples showed higher values compared to VFC samples. The control sample and 35CFC sample present similar protein digestibility values (%), 76.97 and 77.05 respectively, while other crackers showed significantly lower digestibility. Incorporation of pumpkin seed press cake flours leads to a substantial increase in mineral content, notably zinc (up to 2-fold), iron (up to 40%), and magnesium (up to 2.5 fold). Overall, the study provides valuable insights into the utilization of pumpkin seed press cake as a potential source of bioactive compounds, emphasizing its significance beyond its traditional role as a by-product.

Thermo-catalytic decomposition of cotton seed press cake over nickel doped zeolite Y, hydrogen: enhanced yield of bio-oil with highly selective fuel-range hydrocarbons.

This research reports the yield of bio-oil from cotton seed press cake (CSPC) via an optimized thermo-catalytic pyrolysis using nickel impregnated zeolite Y, hydrogen catalyst. The catalyst, raw biomass and catalyst impregnated biomass were characterized using different analytical techniques. The ideal temperature, duration, and catalyst concentration for pyrolysis experiments were determined to be 300 °C, 20 minutes, and 5% of Ni-doped zeolite Y, hydrogen, respectively, in order to achieve the best bio-oil yield (35%). Gas chromatography-mass spectrometry (GC-MS) of pyrolytic bio-oil depicted the presence of C2-C26 hydrocarbons. The findings of this investigation showed that the synthesis of bio-oil with highly selective fuel-range hydrocarbons could be efficiently induced through the pyrolysis of CSPC biomass employing nickel impregnated zeolite Y, hydrogen catalyst. Moreover, thermogravimetric analysis (TGA) of cotton seed press cake with catalyst was carried out at various heating rates to find out the kinetic parameters. Employing Kissinger model, activation energy (E a) and frequency factor (A) for various components of biomass i.e., hemicellulose, cellulose and lignin were calculated as 83.14 kJ mol-1, 99.76 kJ mol-1, 124.71 kJ mol-1 and 1.9 × 107 min-1, 1.0 × 108 min-1, 1.0 × 1010 min-1, respectively. It can be concluded from the results that cotton seed press cake waste has potential for use as a pyrolysis feedstock in large-scale bio-fuel production.

High‐pressure‐assisted protein isolation from pumpkin seed press cake

SummaryTraditional solvent‐based approaches for the separation of protein from plant sources are widely used, although they can lead to low protein yield and protein degradation. In this study, protein isolation was conducted by alkaline extraction (AE) and isoelectric precipitation, and the effect of high‐pressure homogenisation (HPH) (0 MPa [control], 50, 100, and 150 MPa) at two different stages during extraction was assessed, namely high pressure homogenisation followed by alkaline extraction (HPH + AE) or alkaline extraction followed by high pressure homogenisation (AE + HPH). Although the control procedure resulted in a protein yield of 45.99 ± 0.72%, the highest protein yield was determined by AE + 100 MPa HPH (61.92 ± 1.06%). Solubility, foaming capacity, emulsification index, hue angle, and denaturation enthalpy of the isolated protein increased after HPH treatments compared to control. Generally, the high‐pressure treatment during protein isolation increased pumpkin seed press cake's protein yield and enhanced the isolates' techno‐functional properties.

Shaping Future Foods through Fermentation of Side Streams: Microbial, Chemical, and Physical Characteristics of Fermented Blends from Sunflower Seed Press Cake and Cheese Whey.

The current food system suffers from the inefficient use of resources, including the generation of side streams of low economic value that still contain nutritional components. One potential approach to reach a more sustainable food system is to reintroduce such side streams into a circular value chain and valorise them in novel food products, preferably in an unrefined or minimally refined manner. Blending side streams from different industries might be a suitable way to improve the nutritional value of the final matrix. In this study, sunflower seed press cake and cheese whey were combined to obtain matrices containing valuable proteins, structuring polysaccharides, as well as lactose and minerals facilitating fermentation with three different co-cultures of lactic acid bacteria and yeasts. Fermentation for 48 h at 26 °C decreased the pH from ~6.3 to ~4.7 and enhanced the storage stability of the blends with no effect on their rheological properties and microstructure. This research demonstrates the potential of fermentation as a mean to stabilise side stream blends while only minimally affecting their physical appearance.

Utilization of Brewer’s Spent Grains and Agricultural Residues in Pig Feed Formation

In this study, brewer’s spent grains (BSG)-raw matrix was technologically and functionally improved by adding natural active ingredient carriers (crushed wheat, rapeseed, and pumpkin seed press cake) and using planetary roller extrusion and used as feed additive for pigs. Feeding trials were run for 189 days using 60 pigs with an age of 28 days. Pigs were grouped in a control group (fed with organic basic feed) and two experimental groups (fed with BSG 1 or BSG 2 in addition to organic basic feed). The 20 animals per group gained similar weight in the control group (306 g day−1 and 725 g day−1) and in the group fed with BSG 1 (282 g day−1 and 627 g day−1) or BSG 2 (250 g day−1 598 g day−1) in addition during rearing and fattening phases, respectively. Carcass evaluation revealed that meat quality did not differ between control and experimental groups. The BSG-based feed formulations tested seem to not result in negative effects on weight gain nor on meat quality. Animals were generally of good health and marketable quality, and thus the outcomes of this study are expected to contribute to an improved utilization strategy of brewer’s spent grains from breweries.

VALORIZATION OF PRICKLY PEAR PEELS & SEED PRESS-CAKE IN TRADITIONAL SOURDOUGHS AND EVALUATION OF THEIR BREAD-MAKING CAPACITIES

The prickly pear fruit's peel (PPP) and seed press-cake (SPC) are discarded during the pulp and the seed-oil processing. This study incorporated these two by-products in the preparation of sourdoughs and evaluated their bread-making capacities. The seed press-cake was recovered during the mechanical extraction of the seed oil, ground and used to produce S1 sourdough. The peels were milled and their puree was utilized to produce firm and liquid sourdoughs S2 and S3, respectively. The prepared sourdoughs had an average pH of 3.24 and a total titratable acidity (TTA) between 13.4 and 27.4 mL NaOH 0.1M/10g. The doughs fermented with these sourdoughs had different rising capacities (167 to 259%) and specific volumes (1.53 to 2.26 cm3/g). The sourdough-fermented doughs produced equivalent amounts of CO2. The doughs fermented with the peels sourdoughs produced more ethanol than that with press-cake sourdough. Fermented doughs had a final TTA between 7.8 and 11.5 mL NaOH 0.1M/10g and a final mean pH of 3.47. The control dough fermented with baker's yeast alone had a low final TTA of 4.5 mL NaOH 0.1M/10g and a comparable pH to that of the sourdough-fermented doughs. Our results suggest the incorporation of prickly pear by-products in sourdoughs formulation and use to inoculate bread dough to decrease food waste and improve the quality of baked products.

Ultrasound-Assisted Extraction of Protein from Pumpkin Seed Press Cake: Impact on Protein Yield and Techno-Functionality.

Conventional solvent-based methods widely used for isolating plant proteins may deliver an unsatisfactory protein yield and/or result in protein degradation. The present study started with the optimization of pumpkin seed protein from press cake by alkaline extraction and subsequent isoelectric precipitation. Subsequently, extraction was supported by ultrasound under three conditions: ultrasonic treatment followed by alkaline extraction (US+AE), concomitant ultrasonic treatment and alkaline extraction (UAE), and alkaline extraction followed by ultrasonic treatment (AE+US). Compared to the control group, an increase in protein yield was achieved after ultrasonic treatment, while the highest protein yield was obtained with AE+US (57.8 ± 2.0%). Isolates with a protein content of 94.04 ± 0.77 g/100 g and a yield of 43.6 ± 0.97% were obtained under optimized conditions. Following ultrasonic treatment applied during extraction, solubility, foaming capacity, foam stability, and denaturation enthalpy of the isolated protein increased, and water binding capacity decreased as compared to non-sonicated samples. The d90 particle size percentile of the extracted suspensions was 376.68 ± 38.32 µm for the control experiments, and particle size was significantly reduced in ultrasound-assisted treatments down to d90 = 179.93 ± 13.24 µm for the AE+US treatment). Generally, ultrasonication resulted in a significant increase in protein yield and improved techno-functional properties of the isolates.

Faveleira (Cnidoscolus quercifolius Pohl) seed press cake flour: production, characterization and application for use in cookies.

Food processing produces large volumes of waste that can be transformed into useful and relevant ingredients. The by-product of oil extraction from faveleira seeds is a potentially low-cost raw material that can be used for obtaining functional foods. This study aimed to analyze the physicochemical properties, chemical composition, and antioxidant activity of faveleira (Cnidoscolus quercifolius Pohl) seed press cake flour (FSPCF). Additionally, the chemical composition, antioxidant activity, and physical, microbiological, and sensory aspects of cookies with 0, 25%, or 50% substitution of refined wheat flour (RWF) with FSPCF (0-FSPCF, 25-FSPCF, and 50-FSPCF cookies, respectively) were evaluated. FSPCF exhibited good physicochemical properties, high antioxidant activity (0.45 ± 0.00 and 42.83 ± 1.30 g TE g-1 for the DPPH and ABTS methods, respectively), and high polyphenol content (particularly gallic acid at 21015.85 ± 4981.76 g kg-1 ) and is also rich in minerals and fiber (359.40 ± 1.10g kg-1 ). Replacement of RWF with FSPCF increased the activity of antioxidants and the levels of polyphenols, ash, lipids, proteins, and fibers. The 50-FSPCF cookie possessed the highest linoleic acid content (97.50 ± 8.47 g kg-1 ). Flour replacement influenced the weight of the cookies without affecting the other physical characteristics. The cookies yielded good sensory acceptance and purchase intentions. Contamination was not detected. Faveleira flour possesses high nutritional and bioactive value and can be used as a functional ingredient in cookies and possibly in other bakery products such as bread, cakes, and pastas. © 2022 Society of Chemical Industry.

Production of Bio-Oil from De-Oiled Karanja (Pongamia pinnata L.) Seed Press Cake via Pyrolysis: Kinetics and Evaluation of Anthill as the Catalyst

In this study, bio-oil was produced from the pyrolysis of de-oiled karanja seed press cake in the presence of abandoned anthill as the catalyst. The anthill was characterised by SEM, EDX, XRF, XRD and surface area and pore size analysis. The pyrolysis experiments were carried out in an indigenously made furnace in a nitrogen atmosphere from 310 to 400 °C. The pyrolysis oil was collected at an optimised temperature and analysed through gas chromatography–mass spectrometry (GC-MS). The compounds identified via GC-MS of non-catalytic bio-oil were in the range of C5 to C19, and compounds identified from catalytic bio-oil were in the range of C2–C63. Furthermore, thermogravimetric analysis of the karanja seed press cake without and with anthill was carried out in a nitrogen atmosphere with temperature programme rates of 3, 12, 20 and 30 °C·min−1. Kinetic parameters were determined by applying the Kissinger equation. The activation energy (Ea) values for hemicelluloses, cellulose and lignin were obtained as 99.7 ± 0.4, 182.9 ± 0.5 and 199.5 ± 0.7 kJ·mol−1 without catalyst; and with catalyst, the Ea were lowered to 74.8 ± 0.2, 83.1 ± 0.4 and 108.0 ± 0.5 kJ·mol−1, respectively. From the results, it was concluded that the catalyst played a key role in lowering the activation energy for the pyrolysis reaction and enhanced the quality of the bio-oil obtained as well.

Technological Changes in Wheat-Based Breads Enriched with Hemp Seed Press Cakes and Hemp Seed Grit.

Hemp and hemp seed press cake—a by-product of hemp oil production—are high-protein, gluten-free raw materials that are often used to enhance the nutritional value of breads. The addition of hemp materials, however, often negatively impacts the technological parameters of breads. Consequently, this study investigated whether and how much the addition of various by-products of hemp seed press cakes to wheat bread mixtures adversely affects the texture and colour profile. The texture profile and colour were determined using a texture analyser and tristimulus measurements. The particle size of raw materials was also measured. Principal component analysis was then used to visualise the correlation between all measured values as well as nutritional parameters. The results showed that the addition of only 1% of some hemp raw materials caused significant technological changes (p > 0.05). Hemp raw materials increased bread hardness and decreased elasticity. The colour of breads containing 1% hemp was also visibly darker than the reference bread. The addition of more hemp led to further darkening and the deterioration of the technological parameters of the products. Consequently, while various hemp materials have high nutritional value, a balance with sensory properties, e.g., textural and colour, has to be reached.

Black Cumin (Nigella sativa L.) Seed Press Cake as a Novel Material for the Development of New Non-Dairy Beverage Fermented with Kefir Grains.

In recent years, there has been a growing interest from the food industry in new products that are increasingly desired by consumers because of the functional ingredients they contain. This category certainly includes fermented plant-based beverages, which combine the properties of plant substrates with the beneficial effects of fermentation on human health. In our study, two trial variants containing 20% and 30% black cumin (Nigella sativa L.) seed press cake (BCPC) were inoculated with kefir grain cultures and then incubated at 25 °C for 24 h. The resulting beverages were stored under refrigeration (6 °C) for 28 days. During storage, pH, total free amino acids, reducing sugars, changes in the microbial population, viscosity, textural parameters, and color were measured on days 1, 5, 7, 14, 21, and 28. Throughout the storage period, the number of lactic acid bacteria, as well as yeasts, exceeded the recommended minimum level. Numerous changes in product parameters were observed in the tested beverages as a result of fermentation compared to non-fermented products. This study indicates the possibility of using BCPC as a valuable matrix for the production of a functional kefir-like beverage.

Production and Characterization of Yogurt-Like Fermented Beverage Based on Camelina (Camelina sativa L.) Seed Press Cake

Plant-based fermented beverages are growing in popularity due to the rise in vegetarianism, health trends and ethical concerns. In this study, camelina (Camelina sativa L.) seed press cake (CPC, 15% and 20% w/w) was fermented using yogurt starter culture. The physicochemical properties of the samples, including pH, total acidity, color, viscosity, texture and rheological properties were investigated. Moreover, the lactic acid bacteria (LAB) viability, bioactive compounds and antioxidant activity were determined. During fermentation and 28-day refrigerated storage, the samples achieved a mean viable bacterial count of at least 1010 CFU/g, which is higher than the recommended bacteria level for traditional dairy yogurt (106 CFU/g). A significant acidification, consumption of reducing sugars, increase in free amino acids and polyphenolics was observed. In addition, CPC-based fermented samples showed good antioxidant potential. Textural and rheological characteristics were similar to dairy yogurt. Moreover, fermentation improved the sensory attributes of CPC, meeting consumers’ acceptance criteria. Thus, the study indicated that fermentation had a marked effect on the physicochemical, microbiological and functional properties of CPC. Therefore, the fermented CPC-based beverage has the potential to be a valid, value-added and novel alternative to dairy-based yogurt.

Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties.

Despite the growing trend of the gluten-free market and the presence of a wide range of gluten-free products, there are still some shortcomings in nutritional and sensory quality of these products. The commercially available gluten-free products are characterised as products of inferior nutritional quality, particularly in terms of protein and dietary fibre content and with high glycaemic index. On the other hand, from a sensory point of view, gluten-free products usually have inappropriate textural and mechanical properties, poor mouthfeel and flavour. This is a consequence of the limiting choice of raw materials that mainly possess large amount of carbohydrate components. Chickpea flour and two types of pumpkin seed press cake flour (virgin and cold pressed), at two substitution mass fractions (20 and 35%), were blended to produce gluten-free crackers without the presence of conventional gluten-free starch-rich ingredients. This study aims to investigate the effect of these non-conventional flours on nutritional and physicochemical properties, sensory acceptability, antioxidant activity and glycaemic index of crackers. All produced crackers can bear nutritional claims 'high fibre', 'source of protein' and 'source of minerals'. Replacing chickpea flour with pumpkin seed press cake flour increased protein and total phenolic content and enhanced antioxidant activity. The selected combination of raw materials allows the production of gluten-free crackers with a moderate glycaemic index. Besides nutrient content, the addition of cold-pressed flour increased overall sensory acceptability, noticeably improving taste and flavour scores compared to the control and crackers with virgin pumpkin seed flour. To the best of our knowledge, there is no study investigating the use of chickpea and pumpkin seed press cake flour blend without using conventional gluten-free flour and starch. The used non-conventional flour represents complementary raw materials in terms of protein quality and valuable alternatives to produce nutrient-rich, health-promoting gluten-free crackers with reduced glycaemic response and acceptable sensory properties.

Moringa oleifera seed defatted press cake based biocoagulant for the treatment of coal beneficiation plant effluent

This study proposes a unique way of preparation of biocoagulant from Moringa oleifera defatted seed press cake. The press cake used in this study is a waste material produced as a by-product during cold press oil making from Moring oleifera seeds. The prepared Moringa oleifera seed defatted press cake based biocoagulant was found more effective than presently used metallic and polymer-based coagulants and flocculants for removal of fine particles of colloidal size from the effluent generated in the process of coal beneficiation. The detailed characterization of Moringa oleifera defatted seed press cake and the prepared biocoagulant for Particle size, Field Emission Scanning Electron Microscopy, Energy Dispersive X-Ray analysis, Zeta Potential, Fourier-transform Infrared Spectroscopy, etc. was done. The biocoagulant has been found effective in 97.4% total suspended solids removal and 97.48% turbidity removal from coal beneficiation plant effluent. The biocoagulant has been found to work satisfactorily under high fluxes of turbidity and total suspended solids with high removal of fine particles. The age of biocoagulant had negligible effect on fine particle removal efficiency (97.4% for fresh to 95% for 3-week-old biocoagulant). Field Emission Scanning Electron Microscopy analysis reveals considerable increase in flocs size from 198 nm to a 20 μ size well-developed flocs. The biocoagulant has proved as an efficient substitute of the metallic and polymer-based coagulants for the efficient treatment of coal beneficiation plant effluent.

Maximizing Energy Recovery from Beauty Leaf Tree (Calophyllum inophyllum L.) Oil Seed Press Cake via Pyrolysis

This study optimizes pyrolysis conditions that will maximize energy recovery from the Beauty Leaf Tree (BLT; Calophyllum inophyllum L.) oil seed press cake. Response surface methodology (RSM) was used to determine the behavior of pyrolysis coproducts (solid, liquid and gas) at various temperatures and residence times. One significant discovery was that 61.7% of the energy (of the whole BLT oil seed) was still retained in the BLT oil seed cake after oil extraction. Controlled pyrolysis produced various proportions of biochar, bio-oil and syngas coproducts. Predictive models were developed to estimate both the mass and energy yields of the coproducts. In all experimental runs, the biochar component had the highest mass yield and energy content. Biochar mass yields were high at the lowest operating temperature used, but the energy yields based on a high heating value (HHV) of products were optimal at higher operating temperatures. From the RSM models, energy from the biochar is optimized at a pyrolysis temperature of 425 °C and 75 min of exposure time. This biochar would have a heating value of 29.5 MJ kg−1, which is similar to a good quality coal. At this condition, 56.6% of the energy can be recovered in the form of biochar and 20.6% from the bio-oil. The study shows that almost all the energy present in the feedstock can be recovered via pyrolysis. This indicates that commercial biodiesel producers from BLT oil seed (and other oil seed) should recover these additional valuable energies to generate high value coproducts. This additional efficient energy conversion process via controlled pyrolysis will improve the overall economics and the feasibility of 2nd generation biodiesel production from BLT—a highly potential species for cultivation in many tropical countries.

Life on a piece of cake: performance and fatty acid profiles of black soldier fly larvae fed oilseed by-products

The oilseed crops Crambe abyssinica and Camelina sativa produce oils rich in erucic acid and n-3 polyunsaturated fatty acids (PUFA), respectively. After pressing the oil, a seed cake remains as a protein-rich by-product. Edible insects may convert this seed press cake and the defatted seed meal produced from it into insect biomass suitable for animal feed. Black soldier fly larvae (BSF, Hermetia illucens) can grow on a wide range of organic waste types, but may be hindered by excess protein or the plant toxins characteristic for these two oilseed crops, i.e. glucosinolates and their breakdown products. We tested the effects of 25, 50 and 100% oilseed by-product inclusion in the diet on survival, development, biomass production and fatty acid composition of BSF larvae. Larval performance on diets with up to 50% camelina by-product or 25% crambe by-product was similar to performance on control diet (chicken feed), and decreased with higher inclusion percentages. Larval fatty acid profiles differed significantly among diets, with larvae fed press cake more distinct from control than larvae fed seed meal. Larvae fed camelina press cake had more α-linolenic acid, whereas larvae fed crambe contained most oleic acid. The n-6:n-3 PUFA ratio decreased with increasing proportion of by-product, especially on camelina diets. Lauric acid content was highest in larvae fed 100% camelina meal or 50% crambe meal. These results indicate that BSF larvae can be successfully grown on diets with camelina or crambe oilseed by-products, and that the resulting larval n-6:n-3 PUFA ratio is favourable for animal feed. However, the fate of glucosinolates and their derivatives remains to be determined, to guarantee chemical safety of camelina- or crambe-fed BSF larvae for animal feed.

In vitro fermentation of cardoon seed press cake - A valuable byproduct from biorefinery as a novel supplement for small ruminants

The multipurpose cardoon crop (Cynara cardunculus var. altilis) is also exploited to produce bio-intermediates for biorefinery; the press cake composed by partially defatted seed residue after oil extraction represents an important byproduct. This research was addressed at elucidating feeding value and traits of cardoon press cake to be exploited as a novel supplement for feeding ruminants. Specific aims were: to (i) determine the nutritional profile of press cake and (ii) evaluate the effect of anti-tannic agents on methane production, ammonia level, ruminal volatile fatty acids profile, ruminal biohydrogenation of linoleic and linolenic acids, crude protein (CP) degradation and fiber (NDF) digestion. Cardoon press cake shows moderate level of CP (18.5%) and fat (7.9%) with high level of NDF, and represents a valuable source of both essential amino acids and n-6 fatty acids. The content of phenolics reached 32.7 mg g−1 and could positively affect the transfer of n-6 unsaturated fatty acids (−50% of biohydrogenation) in milk and meat ruminant products without negative effects for CP degradability and NDF digestibility. In addition, it is able to modulate the methane release, in particular 48 h after incubation. A moderate level of the polyphenol oxidase was also detected. In vitro results indicate that cardoon press cake is suitable for animal feeding and for improving their performances and products with potential benefits for human consumers, due to its content of unsaturated fatty acids with a proper amount of phenolic compounds.

Application of response surface methodology and artificial neural network on pyrolysis of safflower seed press cake

ABSTRACTIn this study, mathematical correlation between the process variables and product yields for pyrolysis of safflower seed press cake (SPC) in fixed-bed reactor was investigated by using the response surface methodology (RSM) and artificial neural networks (ANNs). The RSM results showed that the second-order response model can be used to describe the relationship between the various factors and the response. Several feed-forward fully connected neural networks were investigated and optimal configuration of the ANN model was obtained. The results revealed that the ANN model could be considered as an alternative to RSM and practical modeling technique for the pyrolysis product yields.

Pressurized pyrolysis of dried distillers grains with solubles and canola seed press cake in a fixed-bed reactor

Pressurized pyrolysis of biomasses was carried in a fixed bed reactor to obtain gases, bio-oils and chars at elevated temperatures. The products were characterized by GC–MS, FTIR, viscometer, SEM, BET and EDXRFS methods. Experiments were performed at 1, 5 and 10bar pressure and 400, 500 and 600°C temperatures. The experimental results show that in all the experimental condition the yield of bio-oil from DDGS as higher than that of canola. Yield of non-condensable gases and chars increased, while that of liquid products decreased by pressure. Increasing pressure favoured the formation of low molecular weight gas, such as H2. Maximum surface area of chars was obtained at atmospheric pressure and the surface areas decreased rapidly with increasing pressure. GC/MS results shows that the amount of fatty acids in bio-oils was increased by increasing pressure and bio-oils showed non-Newtonian behavior. Based on EDXRFS results, bio-oils and char contained lots of elements.

<b><i>In vitro</i> degradability and total gas production of biodiesel chain byproducts used as a replacement for cane sugar feed

This study aimed to determine the in vitro degradability of dry matter and the total gas production of oil seed press cake from biodiesel production (Gossypium hirsutum L., Helianthus annuus L., Ricinus communis, Moringa oleifera L. and Pinhao manso curcas L.) at four different levels of replacement (0, 30, 50, and 70%) for cane sugar (Saccharum officinarum RB.) in ruminant feed. Inocula were prepared using the ruminal fluid of three Holstein cows, and data were collected after 48 hours of incubation. The byproducts of Moringa had the highest degradability, and castor presented the lowest values at all evaluated levels of replacement. Castor bean byproduct showed the highest total gas production, cotton showed the lowest production, and the byproduct of Moringa at the 70% level showed the best ruminal fermentation results. These results demonstrate that the use of oil seed press cake from biodiesel production (Helianthus annuus L. and Ricinus communis) can replace cane sugar in ruminant feed.