Oil content of kernels, press cakes, and meals were analysed
using Soxhlet at 70
◦
C with n-hexane as the extracting solvent
for 4–6 h, followed by hexane evaporation and weighing of the
oil. When the oil content was higher than 5% of the material dry
weight, extraction was repeated for another 2 h using fresh solvent
to ensure all the oil was extracted