Effect of processing on the proximate composition of sunflower (&lt;i&gt;Helianthus annuus&lt;/i&gt;) seeds

S.A Adesina

doi:10.4314/as.v17i3.5

Abstract

Over-exploitation of conventional protein-rich plant resources such as soybean and groundnut for human and livestock consumption has necessitated a search for other suitable and under-utilized alternatives such as sunflower (Helianthus annuus) seeds. This study was undertaken to investigate the effect of processing on the proximate composition of sunflower seeds. The processing methods employed were boiling, roasting, solvent extraction and mechanical extraction. There was a substantial recovery of crude protein after processing from 27.02% (in the raw undehulled sunflower seed sample) to values ranging from 32.21% to 45.31% in the dehulled and differently processed samples. Crude lipid ranged from 6.45 to 21.60%, nitrogenfree extract from 11.32 to 19.52%, moisture content from 6.44to 10.29%, crude fibre from 14.19 to 26.35% and ash content from 4.61 to 5.46%. Values of the above proximate parameters were observed to be statistically different (p < 0.05) between the raw and differently processed sunflower seed samples. The results showed that the processing methods employed had improved the nutritional value of sunflower seed. Therefore, in view of its considerably high crude protein content, the study recommends sunflower seed meal as a viable alternative to expensive and over-utilized soybean meal and groundnut cake in feed formulation for fish and livestock.Keywords: sunflower seeds, processing methods, chemical composition, nutritional potential

Highlights

Increasing demand for feedstuffs between humans and animals has often subjected fish and livestock farmers in most developing countries to grapple with the challenges of inadequate and expensive feedstuffs (Duruma et al, 2006; Obun et al, 2016)
Proximate Composition of Raw and Differently Processed Sunflower Seed Meals The results of this study showed that different processing methods affected the proximate composition of the variously processed sunflower seed meals as shown in Table 1.All the parameters measured were statistically (p < 0.05)different among the raw and differently processed meal samples
The results of this study showed that sunflower seeds have a good nutritional profile with appreciable quantities of protein, lipid and nitrogen-free extract/carbohydrate and can serve as an alternative protein supplement for conventional legumes in feed formulations intended for fish and livestock

Summary

Introduction

Increasing demand for feedstuffs between humans and animals has often subjected fish and livestock farmers in most developing countries to grapple with the challenges of inadequate and expensive feedstuffs (Duruma et al, 2006; Obun et al, 2016). Farmers cannot sufficiently supply the dietary requirements of their livestock and so reduce their operating capacity (Duwa et al, 2012). This trend has resulted in a shortage of animal protein production and high cost of animal products. Sunflower (Helianthus annuus Linnaeus) is a member of the family Compositae, a large and successful family of flowering plants occurring throughout the world. It is one of the major annual crops of the world cultivated for edible oil. Sunflower seed cake has proved to be a good quality feed for dairy animals and for poultry (Khan et al, 1999).this study was undertaken to determine the effect of processing on the proximate composition of sunflower (Helianthus annuus) seeds

Methods

Results

Conclusion