SESAME, SUNFLOWER AND POPPYSEED CAKE 121 



The interior of the seed, when fresh, is filled with "milk," which is 

 used as an article of diet for human beings. 



Cocoanut by-products have a light brown to reddish color and a taste 

 and odor resembling those of the hazlenut. After prolonged storage 

 they easily become rancid and brittle or crumbly and then have a scratchy 

 unpleasant taste. 



They contain about 18 to 24 per cent of crude protein. The cake 

 contains 16.3 per cent of digestible albumen and 10 to 12 per cent of 

 fat with a high melting point. The starch value of the cake is 76.5 

 per cent. 



They are used in the same manner as the palmseed by-products al- 

 ready discussed. Spoiled cocoanut cake, like all decomposed oil by- 

 products, will cause poisoning. Cocoanut by-products are used mainly 

 as feed for milk cows, about 4 pounds per head per day. 



Sesame by-products. — Origin : Sesamum indicum, resembling fox glove 

 in appearance (Fig. 54). 



Fresh cakes have a light yellowish or light green color and pleasant 

 taste and are odorless. They become rancid and moldy very easily and 

 should therefore be stored with great care. They are characterized by 

 their high content of phosphoric acid. The cake is usually guaranteed 

 to contain 42 per cent of crude protein and 8 per cent of fat. The 

 digestible albumen content is about 35.5 per cent and the starch value 

 79 per cent. 



Animals like the cakes, and as a rule they are wholesome and agree 

 well with them. Fed in large quantity they impart a soft character to 

 the butter. Daily rations are the same as those given for peanut by- 

 products. According to Hansson and others, they increase the quantity 

 of the milk yielded but reduce the percentage of fat. 



Poisoning has also been repeatedly observed following feeding on 

 sesame cake. Thus, Deyerling reported an instance in which 111 head 

 of cattle showed symptoms of poisoning fifteen minutes after feeding 

 on sesame cake. The symptoms were cough, depression, trembling, 

 salivation, tympanitis and fever. Recovery set in one and a half hours 

 later. 



Sunflower seed cake. — Origin : Sunflower, Helianthus annuus. This 

 usually contains a large percentage of seed hulls (10 to 15 per cent) and 

 foreign admixtures, weed seeds, earth particles, etc. It is usually guar- 

 anteed to contain 38 per cent of crude protein and 12 per cent of fat with 

 a rather low melting point. The digestibility of this material is about 

 the same as that of other oil seed by-products made from the whole 

 seed. Sunflower seed cake is characterized by its good keeping qualities. 



Poppy seed by-products. — Origin : Poppy. Papaver soinniferum. This 

 product is whitish gray, yellowish red, dark brown, dark blue or black 

 in color and has poor keeping qualities. It contains 35 per cent of crude 

 protein, of which 26.5 per cent is digestible albumen, and 12 per cent 

 crude fat. The starch value is 66 per cent. Narcotic principles occur 



