Open AccessEFFECT OF PROCESSING ON THE ENERGY VALUES OF LIMA BEAN (Phaseolus lunatus)
Author(s) -
A. D. Ologhobo,
B. L. Fetuga
Publication year - 2021
Publication title -
nigerian journal of animal production
Language(s) - English
Resource type - Journals
ISSN - 0331-2062
DOI - 10.51791/njap.v13i.2393
Subject(s) - phaseolus , tannin , food science , raw material , chemistry , trypsin inhibitor , cyanide , agronomy , trypsin , biology , biochemistry , enzyme , organic chemistry
The energy values of iirtiatte-ans (Phaseolus lunatus) as affected by different processing treatments were determined. Average gains in body weight were 17.38g for raw limabeans 48.07g for cooked, 36.91g for autoclaved, 32.57g for soaked and 31.12g for germinated beans. Feed conversion efficiency was signicantly improved by processing and the poorest efficiency was obtained in the raw lima-beans. Digestible energy (DE) and metabolizable energy (ME) were highly positively correlated with trypsin inhibitor, tannin and hydrogen cyanide (HCN) and the variability in ME due to trypsin inhibitor was 0.29% (r = 0.13), while tannin accounted for 40.81% (r = 0.64) and 'HCN accounted for 1.51% (r = 0.58). ME as percentage of DE was the best indicator of the efficiency of energy utilization and in alI raw and processed diets, high percentages of digestible energy were metabolized_ It was concluded that the main problem with limabean is that relP.ting to its digestibility and that cooking and autoclaving are the only processes that can coun