African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12267

Full Length Research Paper

Nutrient composition, energy value and residual anti-nutritional factors in differently processed breadfruit (Artocarpus altilis) meal

I. O. Oladunjoye1*, A. D. Ologhobo2 and C. O. Olaniyi1
1Department of Animal Production and Health, Ladoke Akintola University of Technology, P. M. B. 4000, Ogbomoso, Oyo State, Nigeria. 2Department of Animal Science, University of Ibadan, Ibadan, Oyo State, Nigeria.
Email: [email protected]

  •  Accepted: 16 April 2010
  •  Published: 31 July 2010

Abstract

The proximate composition, carbohydrate fraction, minerals and residual anti-nutritional factors in peeled and unpeeled raw, cooked and soaked breadfruit meal were determined. Results indicated that breadfruit meals processed in various ways contained 4.31 - 4.85% crude protein, 5.00 - 5.38% crude fibre, 2.11 - 2.90% ether extract, 68.38 - 69.20% starch and 2.56 - 2.90 ash which can enhance its nutritional status. Residual anti-nutritional factors that were detected in the meals were oxalate (2.70 - 3.30 mg/kg), phytic acid (0.58 - 0.75 g/100 g), tannin (6.06 - 6.70 mg/kg, trypsin inhibitor (0.00 - 21.30 TIU/mg) and haemagglutinin (0.00 - 12.30 HU/mg). The meals also had high gross energy (16.00 - 16.20 Mj/kg) and metabolizable energy (13.01 - 13.74 Mj/Kg). Cooking completely eliminated trypsin inhibitor and haemagglutinin and reduced the concentration of oxalate and tannin while phytic acid was unaffected. Soaking in water reduced (P < 0.05) oxalate, phytic acid, tannin, trypsin inhibitor and haemagglutinin. Peeling, cooking and soaking improved the metabolizable energy of breadfruit meal significantly (P < 0.05). It was concluded that breadfruit meal can be a substitute for maize in poultry diet if properly processed.

 

Key words: Nutrient composition, energy value, residual anti-nutritional factors, breadfruit meal.

Abbreviation

PRBFM, Peeled raw breadfruit meal; URBFM, unpeeled raw breadfruit meal; PSBFM, peeled soaked breadfruit meal; USBFM, unpeeled soaked breadfruit meal; PCBFM, peeled cooked breadfruit meal; UCBFM, unpeeled cooked breadfruit meal; AME, apparent metabolizable energy; ME, metabolizable energy.