Abosede Bello Adunola et al.; International Journal of Advance Research, Ideas and Innovations in Technology © 2019, www.IJARIIT.com All Rights Reserved Page | 326 ISSN: 2454-132X Impact factor: 4.295 (Volume 5, Issue 1) Available online at: www.ijariit.com Effects of extraction methods on the proximate, mineral and anti- nutrient composition of Huracrepitans seed cake Bello Adunola Abosede b_adunola@yahoo.com Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria Omole Oluwafemi Akinsola omoleoluwafemi@yahoo.com Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria Akinola Alice Oluwemimo wemimoa@yahoo.com Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria Aeneas Nebert Ulteino nebert4j@gmail.com Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria Ajisebiolola Bolanle Eunice ajisebolanle@yahoo.com Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria Igwe Chima Cartney chimaigwe20002000@yahoo.co.uk Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria ABSTRACT As it is widely known that the methods of extraction affect the qualities of oil, it is necessary to find out if these extraction methods affect the qualities of the seed cakes as well. The aim of this article is to investigate the effect of extraction methods on the proximate, minerals and anti-nutrient composition of Hura crepitans seed cake. Three extraction methods (mechanical, Soxhlet and cold maceration) were employed using the methods of (Womeni et al., 2018) and (Nehdi et al., 2010). The proximate composition of the seed cakes was determined using (AOAC, 2010) methods while their elemental mineral component was analysed using Atomic Absorption Spectrophotometer (AAS) following (AOAC, 2016) methods, Sodium and Potassium were determined using Flame photometer. Their anti-nutrient content was determined following the method of (Akaninwor and Okechukwu, 2004). The proximate composition showed that apart from the dry matter for the mechanically extracted seed cake which is 94% DM basis, the remaining parameters (crude fibre, crude protein, ether extract, energy content and ash content) values were higher compared to the Soxhlet and cold maceration extracted seed cake. The mineral composition goes in the following order: (MEM>SEM>CEM) while the anti-nutrient content took the following trend: (CEM>SEM>MEM). This study has shown that methods of extraction also affect the qualities of seed cake as it does to the oil. Keywords— Seed cakes, Mechanical, Soxhlet, Cold maceration, Huracrepitans 1. INTRODUCTION Oilseed cakes are residues obtained after extraction of oil from seeds and are rich sources of energy and nutrition. The oils and fats present in them are useful as food fats and industrial raw materials. Proteins present in some oilseeds and their cakes are edible to humans while some are useful as animal feeds. It also contains carbohydrates, vitamins and minerals. Oilseeds and oilseed meals have an important role in relieving the malnutrition and calorie nutrition of human and animal population. The oil obtained from oilseeds is by either mechanical expression or solvent extraction method. In the mechanical expression, hydraulic and screw presses are usually employed while the solvent is used to extract all the oil from the seed in the solvent extraction method. It has been reported by various authors that extraction methods affect the quality of oil, however, not much information is available if these methods of extraction affect the qualities of the residual cakes. The aim of this study is to investigate the effect of extraction methods on the proximate, minerals and anti-nutrient composition of Hura crepitans seed cake. Hura crepitans falls into the group of underutilized species of plants. H. crepitans Linn is a tropical plant belonging to the family Euphorbiacea. H. crepitans is usually planted in towns and villages as a cover tree and as a self-regenerating ornamental plant in the tropics. It is commonly known as a sand box tree with spiny trunk and branches and it is commonly planted as a shade with about 25 m tall (Arkroyed et al., 1982). This seed represents a very important oil source as well as a conventional energy feed source. H. crepitans seeds contain amino acids at levels that compared favourably with the other conventional seeds and even better in terms of some other additional amino acid such as lysine, methionine, cystine, threonine and Histidine (Esono et al., 2014). Lots of work have been done on the chemical and nutritional evaluation of the seed flour but less information is available on the effect of extraction methods on the seed cake.