Product Specification: Groundnut Oil Cake
Introduction: Groundnut oil cake is a by-product obtained during the extraction of oil from groundnut seeds. It is a valuable source of protein and is widely used as a nutritious animal feed supplement. This product specification outlines the physical, chemical, and nutritional properties of groundnut oil cake.
Physical Properties:�
- Appearance: Groundnut oil cake is a brownish residue with a coarse texture.
- Odour: It should have a typical nutty odour.
- Moisture Content: The moisture content should be less than 10%.
- Particle Size: The particle size of the cake should be uniform, with the majority of particles between 1mm to 5mm in size.
- Shelf Life: Groundnut oil cake should have a shelf life of at least 6 months when stored in cool and dry conditions.
- Crude Protein Content: The minimum crude protein content of groundnut oil cake should be 45%.
- Crude Fiber Content: The maximum crude fiber content of the cake should be 10%.
- Crude Fat Content: The maximum crude fat content of the cake should be 12%.
- Aflatoxin Content: The maximum allowable level of aflatoxin in groundnut oil cake should be less than 20 ppb.
- Energy: Groundnut oil cake should have a minimum of 2500 kcal/kg of metabolizable energy.
- Amino Acids: The product should contain all essential amino acids in balanced proportions.
- Minerals: Groundnut oil cake should be rich in minerals, especially phosphorus, calcium, and magnesium.
- Groundnut oil cake should be packed in food-grade, moisture-proof bags.
- The bags should be properly labeled with information about the product, including the name, batch number, manufacturing date, expiry date, and nutritional composition.
- The packaging should be strong enough to protect the product during transportation and storage.
