Effect of different treatment on the proximate and antinutritional content of Nigerian cashew apple residue
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...
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Online Access: | https://doi.org/10.2478/auoc-2018-0009 |
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doaj-9402f61c0b2f4be282032f4f2626524a2021-09-06T19:41:23ZengSciendoAnalele Universităţii "Ovidius" Constanţa: Seria Chimie2286-038X2018-09-01292687110.2478/auoc-2018-0009auoc-2018-0009Effect of different treatment on the proximate and antinutritional content of Nigerian cashew apple residueAkinnibosun Faith Iguodala0Oyetayo Adedayo Michael1Department of Microbiology, Faculty of Life Sciences, University of Benin,Benin City, NigeriaDepartment of Science Laboratory Technology, Faculty of Applied Sciences, Rufus Giwa Polytechnic,Owo, NigeriaIn 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.https://doi.org/10.2478/auoc-2018-0009cashew apple residue (car)soakingboilingfermentationproximateanti-nutrient |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Akinnibosun Faith Iguodala Oyetayo Adedayo Michael |
spellingShingle |
Akinnibosun Faith Iguodala Oyetayo Adedayo Michael Effect of different treatment on the proximate and antinutritional content of Nigerian cashew apple residue Analele Universităţii "Ovidius" Constanţa: Seria Chimie cashew apple residue (car) soaking boiling fermentation proximate anti-nutrient |
author_facet |
Akinnibosun Faith Iguodala Oyetayo Adedayo Michael |
author_sort |
Akinnibosun Faith Iguodala |
title |
Effect of different treatment on the proximate and antinutritional content of Nigerian cashew apple residue |
title_short |
Effect of different treatment on the proximate and antinutritional content of Nigerian cashew apple residue |
title_full |
Effect of different treatment on the proximate and antinutritional content of Nigerian cashew apple residue |
title_fullStr |
Effect of different treatment on the proximate and antinutritional content of Nigerian cashew apple residue |
title_full_unstemmed |
Effect of different treatment on the proximate and antinutritional content of Nigerian cashew apple residue |
title_sort |
effect of different treatment on the proximate and antinutritional content of nigerian cashew apple residue |
publisher |
Sciendo |
series |
Analele Universităţii "Ovidius" Constanţa: Seria Chimie |
issn |
2286-038X |
publishDate |
2018-09-01 |
description |
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. |
topic |
cashew apple residue (car) soaking boiling fermentation proximate anti-nutrient |
url |
https://doi.org/10.2478/auoc-2018-0009 |
work_keys_str_mv |
AT akinnibosunfaithiguodala effectofdifferenttreatmentontheproximateandantinutritionalcontentofnigeriancashewappleresidue AT oyetayoadedayomichael effectofdifferenttreatmentontheproximateandantinutritionalcontentofnigeriancashewappleresidue |
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1717766353017896960 |