Nutritional Evaluation of Shear Butter (Vitellaria paradoxa) Meal as Affected by Different Days of Fermentation

Authors

  • S. E. Alu Nasarawa State University, Keffi, P.M.B.135, Shabu-Lafia campus, Nasarawa State, Nigeria.
  • E. A. Randa Nasarawa State University, Keffi, P.M.B.135, Shabu-Lafia campus, Nasarawa State, Nigeria.
  • M. K. Baba Nasarawa State University, Keffi, P.M.B.135, Shabu-Lafia campus, Nasarawa State, Nigeria.

Keywords:

Shea butter meal, processing, fermentation duration, proximate compositions

Abstract

A laboratory studies were carried out to investigate the effect of fermentation duration on nutrients and anti-nutrient composition of Shear butter meal. Five grams of unprocessed SBC sample labeled T1 (UP) was milled to a size of 0.5 mm. Fermentation: another portion of the wet unprocessed SBC was cooked for 1 hr. after which it was cooled and bagged in different air-tight polythene bags and allowed to ferment for 3, 4, 5 and 6 days and labeled as T2, T3, T4 and T5, respectively. At the end of the processing, each treatment was replicated twice and samples were taken for analysis. There was a significant reduction (p<0.05) in the crude protein as fermentation duration increases. Similarly, ether extract, ash and gross energy were significantly (p<0.05) reduced as the time of fermentation increases. However, the values of crude fibre and NFE were significantly (p<0.05) improved with an increase in the time of fermentation. Fermentation generally reduced (p<0.05) all the minerals analyzed except for Mg which was unaffected by the treatment; the best results were obtained in treatment T3. The values obtained for saponin and phytate were significantly improved (p<0.05) as the duration of fermentation increased. However, that of trypsin inhibitor was significantly reduced (p<0.05) with an increase in the time of fermentation; there was no variation (p>0.05) in the values obtained for tannin, oxalate and flavonoids. The concentration of vitamins A, B6 and E as well as lysine, methionine and tryptophan, were significantly reduced (p<0.05) as the duration of fermentation increases. Monogastric animal farmers can therefore, ferment Shear butter meal for at least 3 days and conveniently feed their animals as a replacement for conventional energy source without affecting the growth performance of the animals.

Author Biographies

S. E. Alu, Nasarawa State University, Keffi, P.M.B.135, Shabu-Lafia campus, Nasarawa State, Nigeria.

Department of Animal Science, Faculty of Agriculture, 

E. A. Randa, Nasarawa State University, Keffi, P.M.B.135, Shabu-Lafia campus, Nasarawa State, Nigeria.

Department of Animal Science, Faculty of Agriculture, 

M. K. Baba, Nasarawa State University, Keffi, P.M.B.135, Shabu-Lafia campus, Nasarawa State, Nigeria.

Department of Animal Science, Faculty of Agriculture, 

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Published

2024-07-09

How to Cite

Alu, S. E. ., Randa, E. A. ., & Baba, M. K. . (2024). Nutritional Evaluation of Shear Butter (Vitellaria paradoxa) Meal as Affected by Different Days of Fermentation. Nigerian Journal of Animal Production, 1192–1195. Retrieved from https://njap.org.ng/index.php/njap/article/view/6261

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