The article demonstrates the advisability of substituting high-grade wheat flour in formulation a sponge cake semi-finished mix with oat, corn and gram flour. An contains much more protein than This significant amount globulin, which suggests an evident foaming capacity systems is positive factor technology making cakes. When suggested completely, nutritional value finished products improves. s...

Simplex lattice design was used to 15 sponge cakes formulations combining pea (PP), hemp (HP) and insect (IP) flours representing 15% of dough composition. Moisture, protein content, baking loss, specific volume, texture cost the samples plus control (0% added protein) were analysed. Results showed that effect PP, HP IP on cake properties could be modelled with linear regressions (96.80% < R 2 ...

This study aimed to determine the impact of replacing soybean meal with peanut cake in the diets of crossbred Boer goats as determined by carcass characteristics and quality and by the fatty acid profile of meat. Forty vaccinated and dewormed crossbred Boer goats were used. Goats had an average age of 5 mo and an average BW of 15.6 ± 2.7 kg. Goats were fed Tifton-85 hay and a concentrate consis...

This study compared the nutritional value of canola (B. napa) and mustard (B. hirta) press cakes obtained from the biodiesel industry as ingredients for use in diets fed to broiler chickens. A total of 210, one-day old, male broiler chicks were randomly assigned to one of seven dietary treatments. The control diet was based on wheat and soybean meal and contained 15% canola meal. For the experi...

The application of broiler manure and bedding (litter) on land has been a long-used disposal method that benefits plant and soil. For proper manure management, factors such as nutrient content, house cleaning management, application methods, and many land, crop, and climatic factors must be considered. A study was undertaken to characterize broiler cake and broiler litter as the by-products of ...

This experiment investigated the effect of feeding different levels of sesame oil cake on the intake and digestibility of DM, CP, crude fiber, and crude fat in Awassi fattening lambs. Sesame oil cake was incorporated into lamhs’ rafions at levels of 10 and 20% to replace similar percentages of barley and soybean. The results showed that the high level of sesame oil cake inclusion decreased DM a...

This study aimed to make a cake by incorporating chia seed flour (CSF) at 0, 3, 5, and 7% with egg replacement 25, 50, 100%, respectively. The addition of CSF increased the total proteins, fats, mineral contents. However, volume, uniformity, symmetry were lowered significantly ( p &gt; 0.05 ) an elevate...

This study aimed to analyze the economic feasibility of replacing soybean meal by sunflower cake in the diet of lambs. Twenty-eight non-castrated crossbred Suffolk lambs aged four months, with 21 kg average body weight ± 9 kg were used. These animals were distributed by weight category into 3 treatments (10, 20 and 30% dry matter (DM) addition of sunflower cake in replacing soybean meal) and co...