MINERAL AND ANTI-NUTRITIONAL FACTORS OF DIETS CONTAINING DIFFERENTLY PROCESSED CASSAVA PEELS

Authors

  • A. B. Amin Department of Animal Science, Federal University Dutse, Jigawa State, Nigeria.
  • R. Audu Department of Animal Science, Federal University Dutse, Jigawa State, Nigeria.
  • I. B. Salisu Department of Animal Science, Federal University Dutse, Jigawa State, Nigeria.
  • A. A. Ibrahim Department of Animal Science, Federal University Dutse, Jigawa State, Nigeria.
  • A. A. Isa Department of Animal Science, Federal University Dutse, Jigawa State, Nigeria.

Keywords:

Minerals, Anti-nutritive factors, Processing methods, Cassava peels

Abstract

The study was conducted to investigate the efficacy of different processing methods on mineral and anti-nutritional factors of cassava peel. The cassava peels collected were sundried for one (1) week before dividing them into four groups. Treatment 1(T1) is the control group and the cassava peels were only sun-dried. Cassava peels in Treatment 2 (T2) were processed by soaking in water. In Treatment 3 (T3), the cassava peels were boiled while fermentation was used as the processing method in Treatment 4 (T4). The cassava peels in all the four (4) groups were grinded and incorporated into the diet of goats each at 20% of the diet. Mineral and anti-nutritional factors in the four dietary treatments containing 20% of the cassava peel were analysed. The results of anti-nutritive factors showed that tannin, saponin, and hydro-cyanide all differ (P<0.05) among treatment groups but phytate content was found to be statistically similar among the treatment groups. Diets containing cassava peels processed by fermentation (T4) has the lowest (0.70 mg/kg) HCN content followed by T3 (boiled cassava peels) with a value of 0.87 mg/kg then T2 having an HCN content of 1.38 mg/kg and lastly T1 with the highest content of 1.56 mg/kg. The results of the mineral analysis revealed that Ca, Mg, K, P, Mn, Fe, and Zn were found to differ (P<0.05) among treatment groups. The diets which contained boiled cassava peels (T3) had the highest calcium content (136.67 mg/kg) followed by fermented cassava peels group (T4) with a value of 133 mg/kg, then the control group (105.30 mg/kg), and lastly T2 (72.30 mg/kg). The magnesium content of the diet ranges from 61 mg/kg in T4 to 200 mg/kg in T2. T2 (soaked cassava peels) also recorded the highest composition of both zinc and manganese with values of 31.67 mg/kg and 11.30 mg/kg respectively. The processing methods have been effective in decreasing the content of anti-nutritional factors in cassava peel is the fermentation method having the highest effect on reduction of tannin, hydrogen cyanide, and phytate. However, the boiling of cassava peels seems to have a minimum loss of nutrients like crude protein, ash, calcium, magnesium, and potassium. For micro minerals, soaking appears to conserve the nutrients better having the highest composition of zinc and manganese.

Published

2020-06-30