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Chemical composition and biological evaluation of debitterized and defatted neem ( Azadirachta indica ) seed kernel cake
Author(s) -
Udayasekhara Rao P.
Publication year - 1987
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02540795
Subject(s) - azadirachta , food science , net protein utilization , chemistry , protein quality , composition (language) , trypsin inhibitor , amino acid , trypsin , protein efficiency ratio , agronomy , biology , botany , biochemistry , body weight , weight gain , enzyme , linguistics , philosophy , endocrinology
Two samples of debitterized and defatted neem ( Azadirachta indica ) seed kernel cakes were analyzed for their nutrient composition, and the cake protein quality was evaluated in weanling rats. The cake is a good source of protein (45–50%), phosphorus, calcium and iron. Trypsin inhibitory activity was detected in the cake, but it was low (15–17 TIU/mg protein). Lysine content of the cake protein was higher than most of the cereal proteins but lower than that of legume proteins. Sulphur‐containing amino acids were the limiting amino acids of the cake protein. When the cake contained a low amount of fat and was devoid of neem smell, its PER and NPU were comparable to those of any other oilseed cake. Animals receiving 84% neem cake diet did not exhibit any toxic symptoms. Therefore, neem seed kernel cake may be included in animal feeds.