Effect of Processing on Nutrients and Anti-nutrients of Castor Oil Bean (Ricinus communis) Seeds and By-products
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.
Keywords:
Antinutrient, castor oil bean seed, nutrientsArticle Metrics
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