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Asian Journal of Animal and Veterinary Advances
  Year: 2007 | Volume: 2 | Issue: 2 | Page No.: 81-85
DOI: 10.3923/ajava.2007.81.85
 
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Effect of Solvent Extraction on Crude Protein, in vitro Protein Digestibility and Amino Acid Profile of Neem Seed Cake

D.B. James, D.A. Ameh and A.S. Agbaji

Abstract:
Neem seed cake resulting after solvent extraction with water and different concentrations (35, 55, 75% and absolute) of methanol, ethanol and propanol were analyzed for crude protein, in vitro protein digestibility and amino acid composition Processed neem seed cake obtained from 55% methanol, 35% propanol and 100% propanol was significantly (p<0.05) lower in crude protein content compared to that obtained through water extraction while 75% ethanolic treated neem seed was significant (p<0.05) higher. There was a significant (p<0.05) increase in vitro protein digestibility of neem seed cake processed with 75% methanol over that with water. Neem seed cake obtained by extraction with 75% methanol, 75% ethanol and 55% propanol compared favorably with the amino acid profile to soya bean protein. The total essential amino acid content of neem seed cake obtained from 75% methanol was higher than that obtained for soya bean protein. The nutritional potential of neem seed cake, on the basis of these results, is discussed.
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How to cite this article:

D.B. James, D.A. Ameh and A.S. Agbaji, 2007. Effect of Solvent Extraction on Crude Protein, in vitro Protein Digestibility and Amino Acid Profile of Neem Seed Cake . Asian Journal of Animal and Veterinary Advances, 2: 81-85.

DOI: 10.3923/ajava.2007.81.85

URL: https://scialert.net/abstract/?doi=ajava.2007.81.85

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