Science Alert
 
Blue
   
Curve Top
American Journal of Food Technology
  Year: 2022 | Volume: 17 | Issue: 1 | Page No.: 17-22
DOI: 10.3923/ajft.2022.17.22
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Effects of Different Processing Methods on the Essential Amino Acid Profile of Some Non-Conventional Plant Protein Feedstuffs

K.G. Michael , O.A. Sogbesan and L.U. Onyia

Abstract:
Background and Objective: The nutrient quality of feed ingredient is one of the major prerequisites apart from availability for the production of good quality feeds. The basic nutrient that cannot be compromised in the choice of ingredients for feed formulation and preparation is protein. The objective of the study was to analyze the amino acid profile of Canavalia ensiformis, Detarium microcarpum, Jatropha curcas in comparison with Glycine max meals. Materials and Methods: Four plant protein meals were processed and analyzed for their amino acid profile in comparison with the conventional soybean. Data collected were subjected to ANOVA and LSD was used for the significant difference among the treatments. Results: Fermented Jatropha meal had the highest arginine value of 6.32 g/16 Ng. Raw Jatropha had the greatest values of histidine, isoleucine, leucine, lysine, methionine, tryptophan, valine, total essential amino acid and chemical score ratio to protein score of (4.04, 5.13, 8.86, 5.85, 2.65, 5.63, 7.82, 54.8 g/16 Ng and 3128%). Toasted Canavalia meal had the highest phenylalanine value of 9.34 g/16 Ng. Toasted Detarium meal had the highest threonine value of 3.52 g/16 Ng. Toasted Glycine meal had the highest value of 46.03%. Raw Detarium meal had the highest total essential amino acid ratio to crude protein value of 257.6%. Conclusion: Based on the results from this study, any of the understudied plant proteins tend to supplement Glycine max in fish feed since they all have competitive nutrient values.
PDF Fulltext XML References Citation Report Citation
 RELATED ARTICLES:
  •    Chemical Studies of the Seeds of Moringa oleifera (Lam) and Detarium microcarpum (Guill and Sperr)
How to cite this article:

K.G. Michael, O.A. Sogbesan and L.U. Onyia, 2022. Effects of Different Processing Methods on the Essential Amino Acid Profile of Some Non-Conventional Plant Protein Feedstuffs. American Journal of Food Technology, 17: 17-22.

DOI: 10.3923/ajft.2022.17.22

URL: https://scialert.net/abstract/?doi=ajft.2022.17.22

COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 



Curve Bottom