A press cake or oil cake is the solid matter remaining after pressing something to extract the liquids. Their most common use is in fodder.
Some foods whose processing creates press cakes are for olive oil ( pomace), for peanut oil, coconut flesh for coconut cream and coconut milk ( sapal), for wine ( pomace), for cider ( pomace), mustard cake, and for soy milk (used to make tofu) (this is called soy pulp) or Soybean oil. Other common press cakes come from flax seed (linseed), cottonseed, and . However, some specific kinds may be toxic, and are rather used as fertilizer; for example, cottonseed contains a toxic pigment, gossypol, that must be removed before processing.
Household use
In
Nepalese cuisine the oil cake of the
Persian walnut is used for culinary purposes, and it is also applied to the forehead to treat headaches. In some regions it is used as boiler fuel as a means of reducing energy costs, for which it is quite suitable.
Military use
In 1942 the
Porton Down biology department outsourced the production of 5,273,400 linseed press cakes to Olympia Oil and Cake Company in Blackburn Meadows
which would then be infected with
Bacillus anthracis (bacteria that causes
anthrax) and using in the biological warfare program Operation Vegetarian.
Peanuts
Peanut pie (or peanut bran) is a byproduct of biofuel and consumible peanut oil production. It has uses in livestock feed, particularly in the diets of ruminant animals.
The Brazilian Biodiesel Program has included peanuts as a part of its raw materials supply, as the legume has a 45% to 50% grain oil yield. Family farmers include peanut in their cultivation, which contributes to the diversification of production and income generation. After the extraction of the oil, peanut pie (also called peanut bran) has a nutritional value of 45% protein, approximately 8.5% grease, and a maximum of 9.5% cellulose.
See also
Works cited
