Effect of processing methods on the proximate composition of Gmelina arborea seed
2012
Ajayi, C.T. | Oladosun-Ajayi, R.N. | Adegoke, T.J.
The study examines the proximate composition of nutrients in Gmelina arborea seed using two processing method (toasting and cooking). The seed was soaked accordingly to eliminate the anti nutritional factors present in it. The seeds was later air-dried and divided into seven samples each weighing 300g. Three samples were toasted using electric heating thermostart oven for 5mins, 10mins and 15mins and labelled T1, T2 and T3 respectively. Another three (3) samples were cooked using pressure pot for the same duration and labelled T4, T5 and T6 respectively. The seventh sample (T7) serve as the controlled unprocessed. The samples were milled and subjected to proximate analysis. The toasted samples had the same crude protein content of (16.36 ~c 0.00%) With no significant difference (P<0.05%), there was significant difference among the cooked samples with (7.62 ~c 0.02%, 10.78 ~c 0.01% and 12.37 ~c 0.01%) the least crude protein was found in unprocessed sample. The crude protein was found to increase as the cooking time increases. This study showed that toasted and cooked Gmelina arborea seed would serve as good source of fish feed and could be used as a source of energy for improved feed utilization efficiency.
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