Processing techniques of selected oilseed by-products of potential use in animal feed: Effects on proximate nutrient composition, amino acid profile and antinutrients

Collins Prah Duodu, Daniel Adjei-Boateng, Regina Esi Edziyie, Nelson Winston Agbo, Godfred Owusu-Boateng, Bodil Katrine Larsen, Peter Vilhelm Skov*

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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Abstract

The effects of processing by autoclaving (AC), soaking (SK), short-term fermentation (S-TF, 4 d) and long-term fermentation (L-TF, 14 d) on the nutritional composition, amino acid profile and some antinutrients were determined for cottonseed meal (CSM), groundnut meal (GNM) and groundnut husk (GH) in this study. After processing, crude protein content improved by 11% after L-TF, and crude lipid content 25% after SK for CSM; crude protein content improved by 27% after S-TF and L-TF, and crude lipid content 13% after SK for GNM. Soaking and fermentation were shown to significantly increase essential amino acid contents by 44% (SK, methionine) in CSM and 46% in GNM (L-TF, histidine). Phosphorus content was reduced by 59% in CSM and 57% in GNM by L-TF. All processing techniques, with the exception of AC, reduced phytic acid and gossypol contents in CSM and GNM. It was concluded that SK and fermentation were simple, cost-effective, and efficient ways to improve the nutritional value of the selected oilseed by-products.
Original languageEnglish
JournalAnimal Nutrition
Volume4
Issue number4
Pages (from-to)442-451
ISSN2405-6545
DOIs
Publication statusPublished - 2018

Keywords

  • Amino acid
  • Autoclaving
  • Fermentation
  • Proximate composition
  • Soaking

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