Palm Kernel

Effective separation of the cracked palm nut mixture is an important process in the downstream utilisation of the constituent palm kernel and shell in some existing and emerging agro-economy. Whilst, the conventional wet separators are sophisticated and energy inefficient, the dry systems are at experimental stages and are inadequate for separating kernel and shell of comparable sizes. However, the difference in the path variables of particles of same size, but different shapes, in circular motion, suggests the possibility of separating the dry mixture in a rotating trammel with a co-axial spout. Based on the theory, the study investigated the dispatch angles for palm kernel and shell from a friction lining on the inner curved surface of drums of different diameters and rotating speeds. A built experimental facility allowed estimation of the dispatch angle for particles placed on the lining. The results show that palm kernels oscillate and move axially with the dispatch angle increa...

We investigated the effect of including palm kernel cake (PKC) at the levels of 0, 80, 160 and 240 g kg−1 in the diet of lactating goats on the quality and sensory parameters of Minas Frescal cheese. Twelve goats were used in a triple 4 × 4 Latin square design. The dietary addition of PKC was associated with a reduction in moisture (p = 0.004), which compromised the cheese yield (p = 0.030). The ether extract content showed a quadratic response. There was a decrease in caproic (p = 0.014), caprylic (p = 0.011), capric (p = 0.003) and palmitic (p = 0.049) acids and an increase in lauric (p = 0.012) and myristic (p = 0.02) acids. Monounsaturated fatty acids increased (p = 0.008), whereas the ratio of polyunsaturated to saturated fatty acids (p = 0.022) and thrombogenicity index (p = 0.023) decreased. Principal component analysis indicated that control treatment and the treatment with 80 g kg−1 PKC were the most acceptable to the cheese tasters. The use of palm kernel cake is a good al...