Enzymatic treatment of sunflower kernels before oil extraction

Sunflower kernels were enzymatically treated before pressing, with the aim of enhancing oil extractability. Following the response surface methodology, the combined effects of moisture, enzyme/kernel ratio and treatment time were examined. The effect of these variables on the pressing efficiency, the protein digestibility, the fiber content and the meal color was assessed. In a wide range of conditions, it was found that the pressing efficiency was higher for treated kernels, obtaining 13% additional oil compared with untreated samples. Also, the in vitro apparent digestibility coefficient of the meal was improved and the total fiber content was reduced. A slight darkening of the meal was observed as a result of the operational conditions during the treatment. The solvent extractability of the enzymatically treated pressed cakes was enhanced compared with that of the untreated sample. (C) 1996 Canadian Institute of Food Science and Technology. Published by Elsevier Science Ltd.