Premium
Crambe seed processing: Improved feed meal by ammoniation
Author(s) -
Kirk L. D.,
Mustakas G. C.,
Griffin E. L.
Publication year - 1966
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/bf02679871
Subject(s) - meal , crambe , palatability , chemistry , food science , ammonia , nitrogen , zoology , agronomy , biology , organic chemistry
An improved crambe meal has been developed by using an ammonia‐heat treatment to give significantly better nutritive value and acceptability. The quantity of ammonia permanently bound as nitrogen in the processed meal was from 0.5 to 1.5% of the meal weight and varied with conditions of reaction. Destruction of the undesirable thioglucoside fraction of the meal was demonstrated by paper chromatograph changes and by the absence of the thioglucoside conversion product thiooxazolidone. Ultraviolet‐absorbing compounds in the meal, at least one of which is associated with bitterness, were also modified. Feeding experiments with chicks and cattle show the improved palatability and nutritional quality. Incorporation of the ammonia reaction into desolventizer‐toaster operations should be possible to provide an economical means of improving the feeding value of crambe meal.