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Effect of different treatment on the proximate and antinutritional content of Nigerian cashew apple residue

Author:
Akinnibosun, Faith Iguodala, Oyetayo, Adedayo Michael
Source:
Analele Universității "Ovidius" Constanța 2018 v.29 no.2 pp. 68-71
ISSN:
2286-038X
Subject:
antinutritional factors, boiling, carbohydrate content, cashew fruit, feed formulation, feeds, fermentation, oxalates, phytic acid, protein content, proximate composition, soaking
Abstract:
In this study, cashew apple residue (CAR) was subjected to various treatments (boiling, soaking and fermentation), thereafter, proximate composition and anti-nutrient content were determined. Fermentation significantly (p < 0.05) increased the protein content of the CAR by 56.07% and reduced the carbohydrate content to 42.49%. Moreover, soaking and fermentation significantly reduced phytate content of the CAR from 0.4123% to 0.2504% and 0.1106% respectively; all the treatments significantly reduced the oxalate content while boiling and soaking had a significant reducing effect on the tannin content of the CAR. These suggest that pre-treated cashew apple residue may be used for animal feed formulation.
Agid:
6138557