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Asian Journal of Animal and Veterinary Advances
Year: 2007  |  Volume: 2  |  Issue: 2  |  Page No.: 81 - 85

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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