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Pakistan Journal of Nutrition

Year: 2013 | Volume: 12 | Issue: 7 | Page No.: 683-687
DOI: 10.3923/pjn.2013.683.687
Effects of Steaming and Soaking on Chemical Composition of Cashew Nutshell: Implications for Ruminant Animal Nutrition
J.O. Ocheja, A.O. Aduku, J.A. Ayoade and B.C. Lalabe

Abstract: Samples of cashew nut shell were screened to determine the effect of steaming and soaking treatments on chemical composition, pH and phyto chemical content Four samples of cashew nut shell. T1 (Raw), T2 (Steamed), T3 (Soaked in water for 1 day) and T4 (soaked in wood ash solution for 1 day). Samples of T3 and T4 were soaked for additional 2 days in water and wood ash solution for the determination of phyto chemical content. The tests were carried out in triplicate for each treatment. Data obtained were subjected to a one way analysis of variance. Treatment means where significant (p<0.05) difference existed were separated using Least Significant Difference (LSD) at 5% level of probability. Treatment method had no significant (P>0.05) effect on crude protein, crude fibre, nitrogen free extracts and Dry matter contents. However, there were significant (P<0.05) differences in the values for pH and Ether Extracts. There were significant (P<0.05) differences in values for all the phytochemicals from T1 to T4. Phenolic compounds in cashew nut shell ranged from (8.22 to 16.83%). None of the treatment methods completely removed the phytochemicals. It was concluded that cashew nut shell may be safe for inclusion in ruminant rations after much of the oil has been extracted and feeding may require supplementation with energy, protein and mineral sources to balance for nutrient requirements of farm animal that can tolerate higher fibre diets.

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How to cite this article
J.O. Ocheja, A.O. Aduku, J.A. Ayoade and B.C. Lalabe, 2013. Effects of Steaming and Soaking on Chemical Composition of Cashew Nutshell: Implications for Ruminant Animal Nutrition. Pakistan Journal of Nutrition, 12: 683-687.

Keywords: Cashew nut shell, phyto-chemicals, pH and proximate composition

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