ISSN 2169-3048
International Journal of Biochemistry and Biotechnology ISSN: 2169-3048 Vol. 1 (9), pp. 239-242, December, 2012. © International Scholars Journals
Full Lenght Research Paper
Proximate analysis of shea nut kernel cake/meal samples from industry and cottage industry and some methods of removal of anti-nutritional factors
E.O. K. Oddoye1, F. Alemawor2*, K. Agyente-Badu1 and V. P. Dzogbefia2
1Cocoa Research Institute of Ghana, P. O. Box 8, New Tafo-Akim, Eastern Region, Ghana.
2Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Kumasi, Ashanti Region, Ghana.
*Corresponding author. E-mail: [email protected]
Received 08 November 2012; Accepted 18 December 2012
Abstract
Shea nut kernel cake (SNC), a major by-product of the shea industry, is rich in carbohydrates and protein, but the presence of anti-nutritional factors, mainly theobromine and tannins, limits its use as animal feed material. The present work studied variations in the chemical composition of SNC from different shea nut processing industries in Ghana. Additionally, the work evaluated the effectiveness of physical treatments (T1 - water-soaked overnight, strained and dried; T2 - washed with flowing water and dried; T3 - water-soaked, kneaded, squeezed in jute bag and then dried; T4 - boiled and dried) and chemical treatments (T5 - wetted with NaOH solution and dried; T6 – wetted with NaCl solution and then dried) for eliminating or reducing total tannins and theobromine in SNC. Compositional analysis showed that SNC was high in protein (116 to 178 g/kg dry matter (DM) and crude fat (25 to 545 g/kg DM). The increasing order for the effectiveness of the treatments in reducing the tannin content of SNC was as follows: T0
Key words: Shea nut kernel cake, chemical composition, theobromine, tannins, physical and chemical pre-treatments.