The effects of processing by autoclaving(AC), soaking(SK), short-term fermentation(S-TF, 4 d) and longterm fermentation(L-TF, 14 d) on the nutritional composition, amino acid profile and some antinutrients were determ...The effects of processing by autoclaving(AC), soaking(SK), short-term fermentation(S-TF, 4 d) and longterm fermentation(L-TF, 14 d) on the nutritional composition, amino acid profile and some antinutrients were determined for cottonseed meal(CSM), groundnut meal(GNM) and groundnut husk(GH) in this study. After processing, crude protein content improved by 11% after L-TF, and crude lipid content 25%after SK for CSM; crude protein content improved by 27% after S-TF and L-TF, and crude lipid content 13%after SK for GNM. Soaking and fermentation were shown to significantly increase essential amino acid contents by 44%(SK, methionine) in CSM and 46% in GNM(L-TF, histidine). Phosphorus content was reduced by 59% in CSM and 57% in GNM by L-TF. All processing techniques, with the exception of AC,reduced phytic acid and gossypol contents in CSM and GNM. It was concluded that SK and fermentation were simple, cost-effective, and efficient ways to improve the nutritional value of the selected oilseed byproducts.展开更多
基金a part of CPDs PhD supported by the Danish International Development Agency(DANIDA)(grant number DFC No.13-PO1-GHA)
文摘The effects of processing by autoclaving(AC), soaking(SK), short-term fermentation(S-TF, 4 d) and longterm fermentation(L-TF, 14 d) on the nutritional composition, amino acid profile and some antinutrients were determined for cottonseed meal(CSM), groundnut meal(GNM) and groundnut husk(GH) in this study. After processing, crude protein content improved by 11% after L-TF, and crude lipid content 25%after SK for CSM; crude protein content improved by 27% after S-TF and L-TF, and crude lipid content 13%after SK for GNM. Soaking and fermentation were shown to significantly increase essential amino acid contents by 44%(SK, methionine) in CSM and 46% in GNM(L-TF, histidine). Phosphorus content was reduced by 59% in CSM and 57% in GNM by L-TF. All processing techniques, with the exception of AC,reduced phytic acid and gossypol contents in CSM and GNM. It was concluded that SK and fermentation were simple, cost-effective, and efficient ways to improve the nutritional value of the selected oilseed byproducts.
