Nutritional Evaluation of Different Processing Methods of Bambaranut (<i>Vigna subterranean</i> (L.) Verdc.) on Performance of Broiler Chickens

Abstract

The effect of feeding differently processed bambaranut was investigated using two hundred and fifty broilers chicks. Five different processed bambaranut was used to formulate diets with raw, sprouted, salt treated, cooked and roasted bambaranut. The birds were randomly allotted to five dietary treatments replicated five times in a completely randomized block design (CRBD). Results showed at the starter phase, daily feed intake, daily weight gain and feed conversion ratio were statistically similar (P>0.05). At the finisher and overall phases, daily feed intake, daily weight gain and feed conversion ratio were significantly affected (P<0.05) by the different processing methods. Most of the carcass characteristics measured were affected (P<0.05) by the different processing methods. The hematological parameters were not affected by the different processing methods. (P>0.05). The total feed cost (N 339.62 gain) was lower in roasted bambaranut and highest in sprouted bambaranut (N416.00). The feed cost gain was highest in cooked bambaranut (N 248.20) and lowest in sprouted bambaranut (N 199.04). The different processing methods enhanced the performance of broiler chickens, however sprouted bambaranut was more efficient in enhancing the performance of broiler chickens. As such it should be recommended for poultry farmers wishing to use bambaranut as a source of protein.