Cover Image
close this bookFood, Nutrition and Agriculture - 11- Edible Fats and Oils (FAO - FPND - FAO, 1994)
close this folderGhani: A traditional method of oil processing in India
View the document(introduction...)
View the documentTraditional ghani technology
View the documentCrushing oilseeds
View the documentOil yield
View the documentRecent evolution of oil processing
View the documentAdvantages and disadvantages of ghani crushing
View the documentBibliography

Oil yield

An oil-rich seed such as sesame seed or groundnut yields about 5 percent less oil in a ghani than in a modern expeller, mainly because of insufficient pressure. Ghani oilcake carries about 15 percent residual fat, about twice that of screw-press oilcake (Achaya, 1993). In fact, in modern commercial Indian practice oilcake produced by crushing rape and mustard seeds in the ghani is put through screw-presses to obtain about 2 percent oil; this is added to the pungent ghani oil already obtained, to raise total yield.