UTILIZATION OF BY-PRODUCTS OF STARCH MANUFACTURE FROM
MAIZE AS CATTLE FEEDS
II. THE NUTRITIVE VALUE OF MAIZE-OIL CAKE
By D. G. PANDITTESEKERE, S. C. RAY, N. D. KEHAR, Animal Nutrition Section, Indian Veterinary
Research Institute, Izatnagar
(Received for publication on 25 November 1947)
I N Part I the authors [1946] described how the germs are separated from the kernels in the manu-
facture of starch from maize. To prepare maize-oil cake the germs are collected on metal
sieves, dried first in roller mills and then in rotary steam driers after which the oil is expelled by oil
expellers; the solid material left after oil extraction is the cake.
In this paper are presented the results of investigations on the nutritive value of maize-oil cake.
CHEMICAL COMPOSITION OF MAIZE-OIL CAKE.
In Table I are given data as to percentage composition on dry basis of important organic and
inorganic constituents of the cake. For comparison, similar figures are given for other oil-cakes
commonly used in this country. It is seen that in its organic constituents, maize-oil cake is com-
parable with cocoanut-cake; while its inorganic constituents are more like those of groundnut cake.
The ether extract content of 14.97 per cent is rather high for an oilcake used for feeding livestock.
However, in view of the fact that cotton seed with an ether extract of 20.6 per cent [Sen, 1946] is
tolerated and extensively fed to milch stock in certain parts of the country [Patel, Patel and Dave,
1944], the oil in the maize cake is unlikely to have an untoward effect on nutrition. The crude protein
content is similar to that of cocoanut cake but lower than of other cakes. Of the cakes compared
maize cake has the highest value for nitrogen-free extract which is also reflected in the value for the
total carbohydrates. The richness in this constituent is natural in a by-product from a cereal, like
maize. It is, however, poor in calcium and phosphorus and is the lowest in the group except ground-
nut cake.
TABLE I
Percentage composition on dry basis of maize and other oil cakes
—
Maize cake . . .
Cocoanut cake (country
mill pressed).
Cocoanut cake (expeller)
Linseed cake . . .
Rape cake . . .
Til cake . . .
Groundnut cake . .
Crude
protein
23.67
23.44
25.34
30.51
36.37
46.30
51.75
Ether
extract
14.97
13.00
8.20
6.57
13.41
9.91
8.22
Crude
fibre
9.88
12.91
13.20
9.48
7.70
4.92
7.39
N-free
exract.
48.03
42.28
44.92
43.24
33.19
27.85
26.94
Total
carbo-
hydrates
57.91
55.19
58.12
52.72
40.89
32.77
34.33
Ash
3.45
8.37
8.34
10.29
9.33
11.02
5.70
Calcium
0.23
. .
0.36
0.37
0.84
. .
0.20
Phos-
phorus
0.52
. .
0.66
0.96
1.20
. .
0.56
The data in Table II giving the composition of maize-oil cake produced in the United States
[Morrison, 1937], United Kingdom [Halnan and Garner, 1944] and India, show certain well marked
differences in their composition. Thus, the ether extract of the American variety is much lower,
than that of either the Indian or British products while in other organic constituents it resembles
closely the Indian cake. The British product is relatively poor in crude protein, but its total carbo-
hydrate is higher and is also characterized by low crude fibre. The calcium content of Indian cake
is significantly higher than of the two foreign products. In phosphorus, however, the Indian and
American products are closely alike and richer than the cake produced in the United Kingdom. The
differences in the composition of these products may be due to the chemical make-up of the raw mate-
rial and to variations in the process of production.
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