A press cake or oil cake is the solids remaining after pressing something to extract the liquids
Press cake also called Konjare, Konjar and konjide in past
The residue of anything such as grape, sesame, soya, castor and etc. that remain after pressing and extracting water or oil are called press cake.
Press cakes are protein and nutrients rich and they are worthy for feeding fishes, sea animals and other animals. The sellers break press cakes into smaller components or make flour out of them before selling them. Oil press cakes can be used as food supplements because of their high amount of protein. Some of oil press cakes, especially edible ones have been suggested as substrate in biological processes. And they are being used in fermentations to manufacture enzymes, antibiotics, vitamins, fungus, antioxidants and etc.
Soya press cake
Soya press cake is made of soya seed after extracting its oil and it is one the best and most common sources of plant protein in food diets. In addition to enough protein it also have Necessary amino acids and B type vitamins.
Chemical compounds of soybean press cake that had been made by heat, pressure and organic solvents are:
- Nitrogen materials at least 42%
- Fat materials at least 0.5%
- Cellulosic materials maximum 7%
- Non-nitrogen extract maximum 27%
- Humidity 12.5%
Soya press cake have required amount of amino acids such as lysine, Methionine and cysteine. This press cake along with fish powder made a very appropriate combination to provide necessary amino acids in food diets for Birds. Thus it uses in food diets as the main raw materials in most of the countries. In Iran some of this press cake is produced and some are imported.