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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Main Authors: Akinnibosun Faith Iguodala, Oyetayo Adedayo Michael
Format: Article
Language:English
Published: Sciendo 2018-09-01
Series:Analele Universităţii "Ovidius" Constanţa: Seria Chimie
Subjects:
Online Access:https://doi.org/10.2478/auoc-2018-0009
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spelling 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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