Research Article 
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
Asian Journal of Animal and Veterinary Advances, 2007, 2(2), 81-85.
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.
ASCI-ID: 13-90
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