Subscribe Now Subscribe Today
Science Alert
 
Blue
   
Curve Top
Pakistan Journal of Nutrition
  Year: 2018 | Volume: 17 | Issue: 6 | Page No.: 294-299
DOI: 10.3923/pjn.2018.294.299
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Effects of Heat Processing Techniques on Nutritional Value and in vitro Rumen Fermentation Characteristics of Jack bean (Canavalia ensiformis L.)
B.W.H.E. Prasetiyono , B.I.M. Tampoebolon, A. Subrata and Widiyanto

Abstract: Background and Objective: Feedstuffs that serve as protein sources for ruminants are expensive. Jack bean (Canavalia ensiformis L.) is an indigenous legume grown in Indonesia, which is rich in protein (23.95%), but is not used for protein supplementation in ruminants. This study on jack bean was conducted to improve its potential as a protein supplement for ruminants, jack beans were processed and evaluated for nutritional value and rumen fermentation characteristics. Methodology: Effects of no treatment (H0), compared to a roasting treatment (H1), an oven treatment (H2) and an extrusion treatment (H3) were investigated. Results: Heat processing techniques (H1, H2, H3) significantly (p<0.05) increased dry matter, ash, crude fibre and crude protein (CP), but decreased ether extract. Comparison of CP concentrations under the different treatments indicated that jack beans treated with the H3 method had the highest CP (26.89%). Rumen fermentation characteristics, including volatile fatty acids (VFA) and ammonia (NH3) were significantly (p<0.05) reduced by heat processing techniques (H1, H2, H3). However, rumen undegradable protein (RUP) was significantly (p<0.05) increased. Jack beans treated with the H3 treatment had the highest RUP (59.16%), although the in vitro dry matter digestibility (IVDMD) was not significantly different from jack beans in the control (H0) group. Conclusion: The extrusion technique (H3) was found to be the best technique for making jack beans suitable as a protein supplement for ruminants.
PDF Fulltext XML References Citation Report Citation
 RELATED ARTICLES:
  •    Rumen Fermentation Characteristics and Lactation Performance in Dairy Cows Fed Different Rumen Protected Soybean Meal Products
  •    Effect of Heat-treatment on Ruminal Protein Degradability of Wolffia Meal (Wolffia globosa L. Wimm)
How to cite this article:

B.W.H.E. Prasetiyono, B.I.M. Tampoebolon, A. Subrata and Widiyanto , 2018. Effects of Heat Processing Techniques on Nutritional Value and in vitro Rumen Fermentation Characteristics of Jack bean (Canavalia ensiformis L.). Pakistan Journal of Nutrition, 17: 294-299.

DOI: 10.3923/pjn.2018.294.299

URL: https://scialert.net/abstract/?doi=pjn.2018.294.299
COMMENT ON THIS PAPER
 
 
 

 
  Bullet Navigation
 
  Page Icon Online First
  Page Icon Current Issue
  Page Icon Previous Issues
  Page Icon Editorial Board
  Page Icon Submit a Manuscript
  Page Icon Guide to Authors
  Page Icon Subscribe to E-alerts

  Bullet Indexed In
 
  Page Icon Academic Journals Database
  Page Icon ASCI-Database
  Page Icon Asian Digital Library
  Page Icon Cambridge Scientific Abstract
  Page Icon Chemical Abstract Services
  Page Icon EMBASE
  Page Icon Genamics
  Page Icon MIAR

Science Alert
Curve Bottom