Pongamia compositions, methods of preparing and analyzing thereof, and uses thereof

A pongamia composition, comprising:

• karanjin;
• between 30% and 50% protein by dry weight;
• a total amino acid content of 20-30% by weight;
• between 50% and 70% carbohydrates by weight;
• and
• between 1% and 5% oil by dry weight,
• wherein the pongamia composition is a meal that is made up of residual insoluble solid material obtained from separating an extraction mixture comprising a deoiled pongamia seedcake and ethyl acetate,
• wherein the pongamia composition has a karanjin concentration of less than or equal to 80 ppm, and the karanjin concentration of the pongamia composition is reduced as compared to the deoiled pongamia seedcake from which the pongamia composition is obtained,
• wherein the pongamia composition has an apparent increase in the concentration of carbohydrates and proteins as compared to the deoiled pongamia seedcake from which the pongamia composition is obtained,
• wherein the pongamia composition has a relative amino acid profile that is largely preserved as compared to the deoiled pongamia seedcake from which the pongamia composition is obtained, wherein the amino acids present in the pongamia composition comprise alanine, arginine, aspartic acid, cysteine, glutamic acid, glycine, histidine, isoleucine, leucine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, and valine, and each of the foregoing amino acids are present in the pongamia composition at an amount higher than in the deoiled pongamia seedcake prior to extraction.