Palm kernel cake (PKC) is the by-product from the production of palm kernel oil – the residue of the palm kernel after its oil has been expressed. It is commonly used as animal feed for its protein and energy content. Little is known about the protein which constitutes 14% to 17% of PKC. Therefore, it has been little used in both food and non-food products. The protein can, however, be extracted for evaluation by isoelectric precipitation. This uses alkali to extract the protein, followed by precipitation at its isoelectric point.

Main Research: Fatah Yah Abd Manaf