Effect of Processing on Nutrients and Anti-nutrients of Castor Oil Bean (Ricinus communis) Seeds and By-products

Authors

  • L.A. Agbabiaka Department of Animal Science, Federal University of Technology, Owerri, Nigeria
  • B.O. Esonu Department of Animal Science, Federal University of Technology, Owerri, Nigeria
  • F.N. Madubuike Department of Animal Science, Evan Enwerem University, Owerri, Nigeria

DOI:

https://doi.org/10.3923/pjn.2011.561.563

Keywords:

Antinutrient, castor oil bean seed, nutrients

Abstract

Studies were conducted on the proximate, mineral and anti-nutrients composition of raw and processed castor oil seeds and by-product. Processing methods adopted include fermentation, dry and moist heat (toasting and boiling) treatments respectively. The results revealed that, the processing methods have tremendous effect on the chemical and anti-nutrient components of the seed and by product. Nevertheless, the traditional methods of processing employed eventually reduced the concentration of anti-nutrients and encouraged its utilization in animal nutrition generally.

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Published

15.05.2011

Issue

Vol. 10 No. 6 (2011)

Section

Research Article

License

Copyright (c) 2011 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Agbabiaka, L., Esonu, B., & Madubuike, F. (2011). Effect of Processing on Nutrients and Anti-nutrients of Castor Oil Bean (Ricinus communis) Seeds and By-products. Pakistan Journal of Nutrition, 10(6), 561–563. https://doi.org/10.3923/pjn.2011.561.563