<abstract xmlns="http://www.w3.org/1999/xhtml"><p> In this study, cashew apple residue (CAR) was subjected to various treatments (boiling, soaking and fermentation), thereafter, proximate composition and anti-nutrient content were determined. Fermentation significantly (p &lt; 0.05) increased the protein content of the CAR by 56.07% and reduced the carbohydrate content to 42.49%. Moreover, soaking and fermentation significantly reduced phytate content of the CAR from 0.4123% to 0.2504% and 0.1106% respectively; all the treatments significantly reduced the oxalate content while boiling and soaking had a significant reducing effect on the tannin content of the CAR. These suggest that pre-treated cashew apple residue may be used for animal feed formulation.</p></abstract>

In this study, cashew apple residue (CAR) was subjected to various treatments (boiling, soaking and fermentation), thereafter, proximate composition and anti-nutrient content were determined. Fermentation significantly (p < 0.05) increased the protein content of the CAR by 56.07% and reduced the carbohydrate content to 42.49%. Moreover, soaking and fermentation significantly reduced phytate content of the CAR from 0.4123% to 0.2504% and 0.1106% respectively; all the treatments significantly reduced the oxalate content while boiling and soaking had a significant reducing effect on the tannin content of the CAR. These suggest that pre-treated cashew apple residue may be used for animal feed formulation.

Effect of different treatment on the proximate and antinutritional content of Nigerian cashew apple residue

Ovidius University Annals of Chemistry

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

In this study, cashew apple residue (CAR) was subjected to various treatments (boiling, soaking and fermentation), thereafter, proximate composition and...

Effect of different treatment on the proximate and antinutritional content of Nigerian cashew apple residue

Published Online: Sep 01, 2018

Page range: 68 - 71

Received: Apr 25, 2018

Accepted: Aug 03, 2018

DOI: https://doi.org/10.2478/auoc-2018-0009

Keywords
cashew apple residue (CAR), soaking, boiling, fermentation, proximate, anti-nutrient

© 2018 Faith Iguodala Akinnibosun and Adedayo Michael Oyetayo, published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Effect of different treatment on the proximate and antinutritional content of Nigerian cashew apple residue

Published Online: Sep 01, 2018

Page range: 68 - 71

Received: Apr 25, 2018

Accepted: Aug 03, 2018

DOI: https://doi.org/10.2478/auoc-2018-0009

Keywordscashew apple residue (CAR), soaking, boiling, fermentation, proximate, anti-nutrient

© 2018 Faith Iguodala Akinnibosun and Adedayo Michael Oyetayo, published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Keywords
cashew apple residue (CAR), soaking, boiling, fermentation, proximate, anti-nutrient