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Effect of different treatment on the proximate and antinutritional content of Nigerian cashew apple residue

Authors
  • Akinnibosun, Faith Iguodala
  • Oyetayo, Adedayo Michael
Type
Published Article
Journal
Ovidius University Annals of Chemistry
Publisher
Sciendo
Publication Date
Sep 01, 2018
Volume
29
Issue
2
Pages
68–71
Identifiers
DOI: 10.2478/auoc-2018-0009
Source
De Gruyter
Keywords
License
Green

Abstract

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.

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