EFFECTS OF DIFFERENT PROCESSING METHODS OF BAMBARANUT (Vigna subterranean (L.) VERDC) ON CUT PARTS OF BROILER CHICKENS
DOI:
https://doi.org/10.51791/njap.vi.7779Keywords:
Broilers, Carcass cut, Bambaranut, Processing methodsAbstract
An experiment was conducted to assess the effects of differently processed banbaranut on cut parts of broiler chickens. Two hundred and fifty Anak 2000 broiler chicks were randomly allotted to five processing methods; sprouting, salt treatment, cooking and roasting with raw bambaranut as control in a completely randomized block design (CRBD). Results showed that dressed weight (82.46-87.70), chest (4.52-7.12), back (5.87-7.79), thigh (18.80-20.09) and breast (17.59-21.79)were affected by different processing methods (P<0.05). Sprouted bambaranut was more efficient in enhancing the carcass cuts of parts of broiler chickens.
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Published
2024-07-25
How to Cite
Maidala , A. ., Doma , U. D. ., Egbo , L. M. ., Mohammed, A. ., & Kallah , D. J. U. . (2024). EFFECTS OF DIFFERENT PROCESSING METHODS OF BAMBARANUT (Vigna subterranean (L.) VERDC) ON CUT PARTS OF BROILER CHICKENS. Nigerian Journal of Animal Production, 389–392. https://doi.org/10.51791/njap.vi.7779
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