Modify the Chemical Composition of Jack Bean to be Used as Alternative Feedstuff in Poultry Diets
DOI:
https://doi.org/10.3923/ijps.2018.160.166Keywords:
Anti-nutrients, fermentation, jack bean, poultry feed, Rhizopus oligosporusAbstract
Background and Objective: Jack bean (Canavalia ensiformis L.) has the potential to be developed as a raw material in place of soybean meal for the manufacturing of poultry feed, but the presence of anti-nutritional compounds constitutes an obstacle to the utilization of jack bean as a raw material for poultry feed. This study analyzed the effects of different inoculum doses of Rhizopus oligosporus (R. oligosporus) and the fermentation time with the aim of increasing and decreasing the nutritional and anti-nutritional contents of jack bean, respectively. Materials and Methods: The main materials used in this study were jack beans and R. oligosporus. The experiment was conducted using a completely randomized design with a nested pattern (3×3) in triplicate. The treatment variables consisted of the R. oligosporus inoculum doses (0.1, 0.2 and 0.3%) and fermentation times (24, 48 and 72 h). The data were analyzed by analysis of variance and Duncan’s multiple-range differential test was used to determine the differences in the effects among the treatments. Results: This research showed that increase in the inoculum doses and fermentation times significantly increased the nutrient content, particularly the protein content and significantly decreased the anti-nutritional content (hydrocyanic acid, phytic acid and tannin) in jack beans. Conclusion: A fermentation process using a 0.2% (b/b) dose of R. oligosporus inoculum with a 72 h fermentation time yielded the best effects. This optimized process increased the nutritional content by more than 50%, decreased the anti-nutritional content by more than 50% and reduced the content of hydrocyanic acid and tannin by more than 75%.
References
Akande, K.E., 2016. The potential of Jack bean (Canavalia ensiformis) as a replacement for soybean (Glycine max) in broiler starter and finisher diets. Am. J. Exp. Agric., 11: 1-8.
Akpapunam, M.A. and S. Sefa-Dedeh, 1997. Some physicochemical properties and anti-nutritional factors of raw, cooked and germinated Jack bean (Canavalia ensiformis). J. Food Chem., 59: 121-125.
Scott, M.L., M.C. Nesheim and R.J. Young, 1982. Nutrition of the Chicken. 3rd Edn., M.L. Scott and Associates Ithaca, New York, USA., ISBN-10: 0960272623, Pages: 562.
Tillman, A.D., H. Hartadi, S. Reksohadiprodjo, S. Prawirokusumo and S. Lebdosoekojo, 1991. Basic Animal Feed Science. Gadjah Mada University Press, Yogyakarta, Indonesia.
Suarni, 2009. Potential of corn and shorgum flour as flour substitutes in processed food product. Bull. Food Crop Tech., 4: 181-193.
Anglani, C., 1998. Sorghum for human food-a review. Plant Foods Hum. Nutr., 52: 85-95.
Afify, A.E.M.R., H.S El-Beltagi, S.M.A. El-Salam and A.A. Omran, 2012. Biochemical changes in phenols, flavonoids, tannins, vitamin E, β-carotene and antioxidant activity during soaking of three white sorghum varieties. Asian Pac. J. Trop. Biomed., 2: 203-209.
Akande, K.E. and E.F. Fabiyi, 2010. Effect of processing methods on some antinutritional factors in legume seeds for poultry feeding. Int. J. Poul. Sci., 9: 996-1001.
Gabriel, R.A.O., F.A. Akinyosoye and F.C. Adetuyi, 2011. Nutritional composition of Canavalia ensiformis (L.) (Jack beans) as affected by the use of mould starter cultures for fermentation. Trends Applied Sci. Res., 6: 463-471.
Cantabrana, I., R. Perise and I. Hernandez, 2015. Uses of Rhizopus oryzae in the kitchen. Int. J. Gastronomy Food Sci., 2: 103-111.
Kovac, B. and P. Raspor, 1997. The use of the mould Rhizopus oligosporus in food production. Food Technol. Biotechol., 35: 69-73.
Purawisastra, S. and E. Affandi, 1998. Capability testing of some strain of rhizopus mold to improve protein content of bitter cassava. Proceedings of the Seminar of the Annual Scientific Meeting, (ASM’98), Center for Nutrition Research and Development, Lampung, Indonesia, pp: 58-64.
AOAC., 2005. Official Method of Analysis. 18th Edn., Horwitz William Publication, Washington, DC., USA.
Sudarmadji, S., B. Haryono and Suhardi, 1984. Analysis Procedure for Feed Ingredient and Agriculture. 3rd Edn., Liberty, Yogyakarta, Indonesia.
Narsih, Yunianta and Harijono, 2008. Study of immersion duration and duration of sorghum germination (Shorgum bicolour L. Moench) to produce flour with low tannin and phytate. J. Agric. Technol., 9: 173-180.
Nishitani, Y. and R. Osawa, 2003. A novel colorimetric method to quantify tannase activity of viable bacteria. J. Microbiol. Methods, 54: 281-284.
Omosebi, M.O. and E.T. Otunola, 2013. Preliminary studies on tempeh flour produced from three different Rhizopus species. Int. J. Biotechnol. Food Sci., 1: 90-96.
Aisjah, T. and Abun, 2012. Bioprocess of winged bean seeds (Psophocarpus tetragonolobus (L.) D.C) by Rhizopus oligosporus to increased pure protein and decreased cyanide acid. J. Anim. Sci., 12: 35-40.
Suliantari and W.P. Rahayu, 1990. Fermentation Technology of Grains and Tubers. PAU Bogor Agricultural University, Bogor, Indonesia.
Harris, R.S. and E. Karmas, 1989. Evaluation of Nutrition in Food Processing. Institute of Technology Bandung, Bandung.
Abun, D. Rusmana and N.P. Indriani, 2003. Determination of ration digestion that contains dregs of garut bulbs (Maranta arundinacea Linn.) in broiler with cutting method. J. Bionatura, 5: 227-238.
Fardiaz, S., 1992. Food Microbiology I. Gramedia Pustaka Utama, Jakarta, Indonesia.
Hardjo, S., N.S. Indrasti and P. Bantacut, 1989. Bioconversion: Utilization of Agricultural Industrial Waste. PAU Food and Nutrition, Bogor Agricultural University, Bogor, Indonesia, pp: 14-20.
Munguia-Perez, R., A. Espinosa-Texis, M.M. Hernandez-Arroyo, M. Reyes-Matias, F. Gonzales-Salome and N. Melgoza-Palma, 2008. Elaboracion de un producto fermentado de soya (Glycine max) tipo tempeh con Rhizopus oryza. Ciencia Frontera: Revista Ciencia Tecnologia UACJ., 6: 85-90.
Tope, A.K., 2014. Effect of fermentation on nutrient composition and anti-nutrient contents of ground Lima bean seeds fermented with Aspergillus fumigates, Rhizopus stolonifer and Saccharomyces cerevisiae. Int. J. Adv. Res., 2: 1208-1215.
Anastasio, M., O. Pepe, T. Cirillo, S. Palomba, G. Blaiotta and F. Villani, 2010. Selection and use of phytate‐degrading LAB to improve cereal‐based products by mineral solubilization during dough fermentation. J. Food Sci., 75: M28-M35.
Cuevas-Rodrıguez, E.O., J. MiIan-Carrillo, R. Mora-Escobedo, O.G. Cardenas-Valenzuela and C. Reyes-Moreno, 2004. Quality protein maize (Zea mays L.) tempeh flour through solid state fermentation process. LWT-Food Sci. Technol., 37: 59-67.
Egounlety, M. and O.C. Aworh, 2003. Effect of soaking, dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin inhibitor, phytic acid and tannins of soybean (Glycine max Merr.), cowpea (Vigna unguiculata L. Walp) and groundbean (Macrotyloma geocarpa Harms). J. Food Eng., 56: 249-254.
Gabriel-Ajobiewe, R.A.O., 2011. Biochemical evaluation of combined state fermentation of Canavalia ensiformis (L.) using mixed cultures. Res. J. Microbiol., 6: 105-114.
Anwar, Y.A.S. and B. Burhanuddin, 2012. Effect of media composition on activity and character of tannin acyl hydrolase from Aspergillus niger. J. Ilmu Kefarmasian Indonesia, 10: 87-92.
Purnama, I.N., 2004. Study of Potential Isolates of Mold as Tannin Bonding Solver in Cocoa Peel (Thebroma cacao L.). Bogor Agricultural University, Bogor, Indonesia.
Downloads
Published
Issue
Section
License
Copyright (c) 2018 The Author(s)
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
