Abstract
Effects of soaking using water, ethanol and brine on proximate and cardiac glycoside composition of Thevetia neriifolia seed (TS) were undertaken. Each 100g portion of TS was soaked in either water or ethanol for 24 hours or in 2.5, 5.0 and 7.5% brine solution for 2, 3 or 4 hours. The samples were then either sun-dried for 3 days or toasted after soaking and thereafter analyzed for chemical and residual glycoside composition. There were significant (P<0.05) variations in the composition of ash which ranged from 13.0% in the raw meal (TR) to 11.04% in T4 (TS soaked in fine-grade ethanol and sun-dried). Obtained values for nitrogen free extracts was between 12.56% in T1 (TS soaked in water and toasted) and 28.31% in T4. These values varied significantly (P<0.05) among the groups except in T2 (TS soaked in water and sun-dried) (19.47%) and T3 (TS soaked in fine-grade ethanol and toasted) (20.09%) where the values were similar (P>0.05). Toasting significantly (P<0.05) reduced the crude protein (CP) in water and ethanol treated samples from19.35% in raw sample to 18.14 and 18.43%, respectively. The CP increased significantly in sun-dried water (22.1%) and brine treated (23.1%) samples. Soaking in 7.5% brine for 3 hours significantly (P<0.05) reduced glycoside content from 4.7% to 0.07% (98.51% reduction of glycoside).
Highlights
Animal nutritionist have not relented in their quest to explore and establish the potential of other numerous and lesser known plant and animal products as feed ingredients in livestock industry
The lowest (P0.05) different from the value observed for T4 (TS soaked in fine-grade ethanol and sun-dried)
Mean values obtained ranged from 13.0% in the raw meal (TR) to 11.04% in T4 (TS soaked in fine-grade ethanol and sun-dried)
Summary
Animal nutritionist have not relented in their quest to explore and establish the potential of other numerous and lesser known plant and animal products as feed ingredients in livestock industry. Known as yellow oleander, milk bush, trumpets flower or best still tree that belongs to the family apocynaceae. It is a perennial shrub, 6m in height, native of central and tropical South America and named after the French monk F. Cake contains 30-53% protein (Steintz, 1962; Ibiyemi et al, 2002; Oluwaniyi et al, 2007). The seed contains 60-65% oil while the defatted cake contains 30-53% protein (Steintz, 1962; Ibiyemi et al, 2002; Oluwaniyi et al, 2007)
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
