Assessing solvent impact on Moringa oleifera seed cake nutrition: towards sustainable food and feed production

Abstract

Abstract Moringa oleifera seed cake, a byproduct of oil extraction, represents a valuable resource for animal and human nutrition. However, solvent selection during extraction significantly influences the cake’s composition. This study aims to evaluates Moringa seed cakes extracted with ethanol, methanol, and hexane, employing proximate analysis, metal content assessment, and microbial testing. The drying process involved hexane seed cake at 55°C, and ethanol and methanol cakes at 70°C for one hour. Proximate analysis indicates that all seed cakes surpass quality standards (SNI, 3571-2009) for ash and crude protein. Hexane seed cake, distinguished by the highest ash (6.4972%) and crude protein (42.1169%), is identified as suitable for bakery and snacks, featuring optimal calcium (0.9697%) and minimal crude fiber (1.9386%), aligning with chicken feed standards (SNI, 8173.2:2015). Methanol seed cake, rich in crude fat (15.7618%) and calories (6549.89 Kcal/Kg), proves suitable for fishery feed. Ethanol seed cake, abundant in crude fiber (30.0319%), is advantageous for calf feed and serves as a foundational ingredient in bakery and snacks. Metal content and microbial contamination adhere to Indonesian standards (SNI, 3751-2009) and (SNI, 3148.2:2009), solidifying Moringa seed cake as a viable alternative across diverse applications.