TRUE METABOLIZABLE ENERGY (TME), TRUE METABOLIZABLE ENERGY CORRECTED TO NITROGEN EQUILIBRIUM (TMEn) AND TRUE METABOLIZABLE PROTEIN (TMP) OF RAW AND VARIOUSLY PROCESSED AFRICAN YAM BEANS (SPHENOSTYLIS STENOCARPA)

Abstract

Studies were carried out to determine the effect of processing on metabolizable energy and protein of African yam beans (AYB). Eighteen and 8 weeks old broilers were selected randomly out of 100 broiler chicken. They were allotted into 5 dietary treatments having 3 replicate of I bird per replicate in a completely randomized design (3 of the 18 birds served as control). They were forced fed 30g each of relevant diet except the control. Diet Iwas raw AYB, diet 2 was boiled AYB, diet 3 was toasted while diets 4 and 5 were cracked and boiled and toasted and dehulled respectively. There was no significant difference (P>0.05) in the values of TME. Values of TMEn compared favourably with one another and are significantly (P<0.05) higher than that of raw AYB. Considering numerical values boiled AYB has superior numerical value of TMEn than other processing methods. The TMP value of boiled AYB is significantly (P<0.05) higher than those of raw and other processing methods. Boiled AYB is therefore recommended.