Basic nutritional components analysis of camelina seed cake
In order to further develop and utilize camelina seed cake and increase the reuse value of camelina seed cake,the basic nutritional components of camelina seed cake were analyzed.The results showed that the contents of water,ash,water-soluble extract,alcohol-soluble extract,crude fiber,crude protein and crude fat in camelina seed cake were 8.10％,5.80％,25.40％,20.80％,18.50％,34.25％ and 9.62％,respectively.The five mineral elements iron,calcium,zinc,manganese and copper were 219.7,210.0,56.1,27.9 mg/kg and 8.7 mg/kg,respectively.The total amount of 16 amino acids were detected in camelina seed cake with the content of 17.01 g/100 g,among which the content of 7 essential amino acids was 8.54 g/100 g,accounting for 50.19％ of the total amino acids,the content of 9 nonessential amino acids was 8.47 g/100 g,accounting for 49.81％ of the total amino acids.The contents of total polyphenols and total flavonoids in camelina seed cake were 1.45％ and 1.28％,respectively.4 phytosterols were detected in camelina seed cake,which were cholesterol,campesterol,stigmasterol and β-sitosterol with contents of 83.6,102.0,6.9 mg/kg and 266.4 mg/kg,respectively.In conclusion,camelina seed cake is nutritious and has value for use in product development besides animal feed.
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