EFFECT OF SOAKING AND FERMENTATION ON THE PROXIMATE COMPOSITION, LEVELS OF ANTI NUTRITIONAL FACTORS, OIL QUALITY AND MINERAL ELEMENTS COMPOSITION OF CASTOR.

Authors

  • Kpanja, E. J., Dept. of Animal Science, Faculty of Agriculture A.B.U. Zaria, Kaduna State, Nigeria.
  • Omage J. J Dept. of Animal Science, Faculty of Agriculture A.B.U. Zaria, Kaduna State, Nigeria.
  • Abubakar H. Dept. of Animal Science, Faculty of Agriculture A.B.U. Zaria, Kaduna State, Nigeria.

Keywords:

castor seeds, anti-nutritional factor, fermentation, soaking, oil quality and mineral composition.

Abstract

A study to evaluate the effect of soaking and fermentation on the proximate composition, levels
of reduction of anti-nutritional factors, oil quality and mineral element composition of castor
seeds, was conducted. Results of the proximate analysis indicated that the crude fibre, crude
protein, ether extract and ash content were significantly (p< 0.05) lower in processed castor seeds
than the raw. and amongst the processed seeds, crude fibre and ash were significantly (p< 0.05)
lower in the fermented samples than the soaked. However, crude protein, nitrogen free extract
(NFE) were significantly (p< 0.05) higher in fermented samples than the soaked samples, and
NFE were higher in processed samples than the raw. Levels of phytates, tannins, saponnins and
cyanide were significantly (p< 0.05) reduced by processing and amongst processed samples,
fermented seeds were lowest than soaked seeds. Soaking gave a % reduction of 48.08, 32.24,
25.30 and 75.34 of phytates, tannins, saponin and cyanide, respectively while fermentation gave
% reduction of 60.57, 71.23, 52.38 and 82.72 of phytate, tannins, saponin and cyanide,
respectively. Result of the oil quality shows that peroxide value was significantly (p< 0.05)
higher in fermented seeds than soaked and raw. Acid value, saponification number and free fatty
acids (FFA) were significantly (p< 0.05) higher in the raw seeds compared to processed, while
saponification and ester number were lowest in fermented seeds than soaked. Results from the
study indicated that fermentation is a better processing method for castor seeds in terms of
proximate composition and reduction of levels of anti-nutritional factors as well as enhancement
of oil quality.

Published

2016-12-30