Evaluation of fractionation as a method to improve the nutritional value of rapeseed meal
Publication date:
10 September 2019
Full title:
Evaluation of fractionation as a method to improve the nutritional value of rapeseed meal
Publishing information:
In: Mario Luiz Chizzotti (ed.) Energy and protein metabolism and nutrition. EASAP publication No. 138. Wageningen Academic Publishers, p. 191-193
Abstract:
Lab scale and industrial scale processing of rapeseed meal (RSM) was applied to assess the feasibility of fractionation of RSM and the effect on nutritional value of RSM fractions of different origins. The results demonstrate the possibility to produce a 15-20% fraction with enhanced nutritional value. The efficacy of fractionation depends on the origin of the RSM.
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