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Techniques for maximizing the extraction of protein from the neem seed (Indica azadirachta A. Juss) were investigated. Extractants used were sodium chloride and sodium sulphate solutions of varying concentration and pH. Maximum extractions of 17.86 g of extractable protein was obtained from 1 kg of crude protein, using 0.5 M NaCl solution at pH of 7.5. All the extracts were devoid of the usual neem smell and its bitter taste. As the pH increased from 7.0 to 7.5 there was steady increase in the quantity of extractable protein by sodium chloride solutions. However a decrease in the quantities of extractable proteins was observed at pH of 8.0 to 10 with sodium chloride solution. As the pH increased from 7.0 to 7.5 on the other hand, the quantities of the extract with sodium sulphate solutions decreased. While at pH of 8.0 to 9.5 the quantity of extractable protein increased, and the least quantity was obtained at pH of 10. 0.5 M NaCl at pH of 7.5 was found to be a better extractant for neem seed protein.

The extraction of proteins from the neem seed (Indica azadirachta A. Juss)