Nutritive value of fresh and brackish water catfish as a function of size and processing methods

2004 ◽  
Vol 220 (5-6) ◽  
pp. 531-534 ◽  
Author(s):  
S. O. Salawu ◽  
O. C. Adu ◽  
A. A. Akindahunsi
Keyword(s):  
Brackish Water ◽  
Nutritive Value ◽  
Processing Methods

scholarly journals Processing methods of malted sorghum sprout impacts on the nutritive values

2020 ◽  
Vol 44 (5) ◽  
pp. 154-161
Author(s):  
A. A. Saka ◽  
O. S. Sowande ◽  
R. K. Adekunjo ◽  
R. A. Salako ◽  
O. O. Lawrence- Azua ◽  
...  
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Nutritive Value ◽  
Zinc Concentration ◽  
Alkaline Treatment ◽  
Ether Extract ◽  
Mineral Contents ◽  
Processing Methods ◽  
Nitrogen Free Extract ◽  
Fibre Fraction

The separated roots and shoots left after malt extraction from the young sorghum seedlings are collectively called Sorghum sprout and being regarded a waste. The study was designed to investigate the effect of different processing methods on the nutritive value of malted sorghum sprout (MSP). TheMSP was divided into three parts: raw (RMSP), alkaline (wood ash) treated (AMSP) and fermented (FMSP). The proximate composition, fibre fraction and the mineral contents were determined and all data obtained were subjected to one way analysis of variance. Results revealed that the proximate and fibre fraction values of MSP were significantly (p<0.05) influenced by the processing methods. The highest dry matter (82.34%), ether extract (1.76%), ash (15.52%), neutral detergent fibre (63.00%) and hemicellulose (39.00%) values were recorded in FMSP. Fermentation and alkaline treatments reduced the crude protein while it increased the ether extract and nitrogen free extract of theMSP.Ash had the highest percentage value in fermentedmalted sorghum sprout (FMSP) and the lowest in raw malted sorghum sprout (RMSP). The concentration (g/kg) of calcium (14.45), phosphorus (67.92) and potassium (6.59) were significantly (p<0.05) highest in FMSP. The concentration (mg/kg) of iron (947.50) and copper (21.50) observed in AMSP were significantly (p<0.05) higher than the values obtained in FMSP followed by RMSP. It was observed that fermentation and alkaline treatment employed reduced zinc concentration values of the MSP. It can be concluded that fermentation processing method used in this study presented the best results in terms of the chemical andmineral composition values.

scholarly journals Chemical composition of differently processed Cattle Hoof meal Waste as Feedstuff Ingredient

2020 ◽  
Vol 3 (1) ◽  
pp. 47-51
Author(s):  
A. E. Falaye ◽  
S. O. Sule
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Nutritive Value ◽  
Amino Acid Profile ◽  
Wood Ash ◽  
Crude Fibre ◽  
Processing Methods ◽  
Feed Formulation ◽  
Slaughter House ◽  
Significant Difference

Waste generation at slaughter from ruminant has led to environmental concerns. Processing slaughter house waste will reduce the problem of disposal and possible utilisation in livestock feed. Subjecting Cattle hoof meal to different processing methods can help in enhancing its nutritive value. Cattle hoof were obtained from the slaughter house; raw hoof was subjected to processing methods by boiling; chemical treatment with 10 % soda ash + boiling; fermentation treatment in water + boiling; 10 % wood ash treatment in water + boiling; autoclave treatment and samples analysed for proximate composition, amino acid profile and mineral content analysis according to standard methods. The hoof proximal analysis ranged 9.30 ± 0.06 % – 12.39 ± 0.01 % moisture content; 0.34 ± 0.01 % – 2.50 ± 0.12 % ash; 0.31 ± 0.01 % – 1.47 ± 0.02 % crude fat; 0.19 ± 0.02 % – 12.71 ± 0.15 % crude fibre and 85.27 ± 0.20 % – 90.74 ± 0.26 % crude protein in all samples. The amino acids profile of the hoof showed significant difference among treated samples. Tryptophan an essential amino acid was below detectable limit in all processed samples and raw hoof. The essential and non-essential minerals content showed significant difference (P < 0.05) among treatments with highest (Mg, Fe, K) in wood ash; (Cu) in raw hoof; (Ca, Na, P, Mn, Zn) in autoclaved samples. This study, suggest that Cattle hoof has the potential of being exploited as a source of animal protein for feed formulation in animal nutrition. This research concludes that the different processing methods affect the nutritive profiles of treated samples hence supplementation of limiting amino acids envisaged.

Evaluation of nutritive value and functional qualities of sorghum subjected to different traditional processing methods

2001 ◽  
Vol 52 (2) ◽  
pp. 117-126 ◽  
Author(s):  
N. B. Shayo ◽  
H. S. Laswai ◽  
B. P. M. Tiisekwa ◽  
S. A. M. Nnko ◽  
A. B. Gidamis ◽  
...  
Keyword(s):  
Nutritive Value ◽  
Processing Methods ◽  
Traditional Processing

scholarly journals PRELIMINARY STUDIES ON THE EFFECTS OF DIFFERENT PROCESSING METHODS ON THE NUTRITIVE VALUE OF SHRIMP WASTE MEAL

2021 ◽  
Vol 25 (2) ◽  
pp. 139-144
Author(s):  
O. O. ODUGUWA ◽  
A. O. FANIMO ◽  
E. A. IYAYI ◽  
O. O. KALEJAIYE ◽  
O. A. OYEKOLA
Keyword(s):  
Crude Protein ◽  
Nutritive Value ◽  
Corn Starch ◽  
Dietary Treatment ◽  
Basal Diet ◽  
Shrimp Waste ◽  
Weight Changes ◽  
Processing Methods ◽  
Oven Drying ◽  
Reference Protein

The effects of processing methods viz oven-drying, acid-treatment and sun-drying on the nutritive value of shrimp waste meal (SWM) was examined. Five purified diets were formulated. A basal diet (Nitrogen-free), a reference diet that contained whole hen’s egg and three test diets that contained oven-dried, acid-treated and sun-dried SWM as their protein sources respectively. The reference and test protein were added to supply 100/kg crude protein in the different diets at the expense of corn starch in the basal diet. Feed and water were given adlibitum throughout the period of experiment that lasted 14days. Oven-dried SWM had the highest crude protein and nitrogen-free extracts (NFE) contents (366.0;    85.4g/kg) compared to the acid-treated (344,2; 59.6g/kg). and sun-dried SWM (328.0;    42.6g/kg). The ether extract of the SWM samples were generally low, no traces of fat could be found in the oven-dried shrimp waste (SW). The sun-dried SW sample had the highest ash contents while the acid-treated SW had the lowest. The oven-dried and sun dried samples consistently contained higher amounts of Ca, P, Mg, K, Mn and Na more than the acid treated SW. The latter however contained appreciable quantities of Fe, Cu and Zn in comparison with SW processed by the other two methods. Rats fed the oven-dried SW had the best performance (P <0.05) in terms of body weight. The protein efficiency ratio (PER) and Net protein retention (NPR) showed the same trend as the weight changes. The relative weights of the lungs, kidney, heart, liver and spleen of the experimental animals did not vary significantly (P <0.05) with the dietary treatment. It is concluded that oven-drying seemed to be the best out of the processing methods employed for shrimp waste in this study but the results are poorer (P <0.05) than those obtained for the reference protein.

scholarly journals Nutritive Value and Inherent Anti-Nutritive Factors in Processed Peanut (Arachis hypogaea)

2020 ◽  
Vol 8 ◽  
pp. 17-28
Author(s):  
Folasade Maria Makinde ◽  
D.S. Dauda
Keyword(s):  
Functional Properties ◽  
Nutritive Value ◽  
Processing Method ◽  
Processing Methods ◽  
Treatment Groups ◽  
Significant Difference ◽  
Iron And Zinc ◽  
Nutritional Needs ◽  
Calcium Magnesium ◽  
Zinc Processing

Processing conditions and even the form of the food being processed as they affect nutrient availability is critical to develop structured foods to meet the nutritional needs of end users. The effect of heat treatments (roasting, boiling and autoclaving) on the physical, nutritional and functional properties of in-shell and shelled peanut (Arachishypogaea) was determined. Unprocessed shelled peanut served as the control. Nutrient and anti-nutrient compositions of peanut samples were determined by standard methods, while physical (colour) and functional properties were also carried out. Analysis of variance was used to analyze the treatment groups and Duncan's multiple range tests to determine significant difference at p≤0.05. The result of proximate composition revealed that raw peanut had protein (32.7%), ash (1.37%), fibre (5.15%), fat (42.9%) and carbohydrate (12.1%). However, processing methods significantly increased the fat and ash contents. Peanut is high in calcium, magnesium and potassium but low in iron and zinc; processing significantly increased the elemental concentration of peanut. Phytate, tannin, oxalate, alkaloid, trypsin inhibitor and flavonoid were determined in the peanut samples and all were significantly affected by the processing method employed. However, boiling of shelled peanut was more effective in reducing the anti-nutrients than roasting and autoclaving. The aflatoxin concentration was in a range of 2.06-8.05 ppb. Shelled peanuts subjected to the processing methods had lower aflatoxin levels compared with in-shell processed peanuts. There exist variation in bulk densities (packed and loosed), water and oil absorption capacities as a result of processing method employed. The colour of peanut was significantly affected by the processing method. In general, processing of shelled peanut resulted in flour with better nutritional quality and functionality than in-shell peanut. The findings showed that boiling has proved to be an efficient method in processing of peanut.

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