A method is reported for removingepi‐progoitrin, the major glucosinolate, from crambe seed meal. Defatted meal was cooked and water extracted or treated with soda ash and then water extracted. Although soda ash aided destruction and removal of glucosinolate factors, there was a 28% reduction in total lysine. In animal feeding tests designed to reflect differences due to toxic factors, soda ash treated and water extracted meals gave the best results. No toxicity was apparent in rats and chicks fed these meals in nutritionally adequate diets. The rat diet included 30% crambe meal for 90 days; the chick diet, 20% crambe meal for 4 weeks. Pathological examinations in both series showed no organ damage.
Four nlethods are described for tile determination of thioglucosides in Crambe abysslnica: sulfate ion, sulfur balance, silver complexing, and hot-water extraction. The analytical results of all four nlethods agree closely as to the thioglucoside content in dehulled, defatted meal, from 11-12%. Any one of these methods should be useful in studying new plant species because approximate thioghcoside content is obtained even though the specific thioglueosides and isothioeyanates involved may not be known.
A vapor‐type desolventizer was developed previously at this laboratory to recover hexane and concentrated alcohols from soybean mares. The work reported in this paper extends the application of this unit to the recovery of dilute alcohols. Soybean protein meals washed with aqueous alcohols are debittered to yield a better flavored product with a significant increase in protein content. The protein of defatted meal was increased from about 50 to 70 or 75% by washing with methanol, ethanol, or isopropyl alcohol in a concentration range of 50舑70%. System modifications and critical variables were investigated so as to minimize residual alcohol and to yield a free‐flowing homogeneous product. Residual alcohol in the desolventized flakes was 0.25舑1.0%. Facility of removal followed the order舒methanol, isopropyl alcohol, and ethanol. Two‐stage flash desolventization as well as the use of the more dilute alcohols resulted in lower residual alcohol content of the desolventized product. After a minimum value for residual alcohol in the flakes is reached, further removal is difficult. However, water continues to be removed so that the alcohol water ratio becomes higher with an increased vaporization force as with increased temperature. It is postulated that the alcohol is held by adsorption or hydrogen bonding. The desolventized products analyzed: protein 72舑77%; Nitrogen Solubility Index 4舑16; water absorption values 328舑410%. The products were light‐colored, granular, and free flowing. The soybean flakes extracted with methanol exhibited the best flavor.
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.
Crambe seed, like rapeseed, is characterized by having thioglucosides and perhaps other antigrowth factors that diminish feed value and palatability. A soda ash cooking process was developed that modifies the thioglucosides in crambe meal and significantly improves its feeding value.Destruction of the undesirable thioglucoside fraction of the meal was demonstrated, not only by paper chromatographic changes but also by negative results in tests which were based on conversion of the thioglucoside to thiooxazolidone. Sodium carbonate, added at a level of 1.4% (whole seed basis), destroys both the goitrin precursor, epi-progoitrin thioglucoside, and the ultraviolet-absorbing compounds in the meal, at least one of which is associated with bitterness. Animal-feeding tests demonstrated the improved palatability and nutritional quality of tile meal.
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