Effects Of Processing Methods On Composition, Antinutrients, And Physicochemical Properties Of Palm Kernel Cake
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Date
2011-07
Authors
Peiris Gallage, Tharindu Dananja
Journal Title
Journal ISSN
Volume Title
Publisher
Universiti Sains Malaysia
Abstract
Palm kernel cake (PKC) is a by-product of palm kernel oil milling process. It has been used as a feed ingredient for ruminants due to its relatively low cost and availability. However, PKC application is impeded in non-ruminant diets due to its high fiber contents and the presence of antinutrients. The nutritional and antinutritional factors of PKC were determined in this study. The proximate composition of PKC was analyzed. PKC was treated with physical (Removal of fat, boiling, and autoclaving), chemical (HCl and H2O2), and enzymatic (cellulase, hemicellulase, and xylanase) treatments. The effectiveness of the physicochemical treatment as a pre-treatment for the enzymes is also studied. The moisture content, crude protein content, crude fiber content, crude fat content, and ash content are 9.60 ± 0.05%, 12.72 ± 0.53%, 24.11 ± 2.61%, 11.10 ± 0.73%, and 8.18 ± 0.58%, respectively. Vitamin B2 (1.55 ± 0.03 mg/g), B5 (13.70 ± 0.02 mg/g), B6 (0.50 ± 0.003 mg/g), and E (3.98 ± 0.05 mg/g) are detected in PKC. Lauric acid (2.91 mg/g), lignocereic acid (1.86 mg/g), and stearic acid (1.17 mg/g) are the main fatty acids found in PKC. Sulfur (28.59 g/kg), phosphorus (14.44 g/kg), calcium (9.63 g/kg), and magnesium (2.55 g/kg) are the major minerals detected in PKC.
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Keywords
Composition, Antinutrients, And Physicochemical , Palm Kernel Cake