Effects of Different Processing Methods on the Chemical Compositions of Mucuna pruriens Leaves

Ibrahim, Rasaq; Bolorunduro, P. I.; Adakole, John Ameh; Gana, A.B.; Iriobe, T.

doi:10.15580/gjee.2018.1.052418074

Cited by 3 publications

(4 citation statements)

References 8 publications

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“…The experiment was conducted in the Fisheries Laboratory, Department of Forestry and Fisheries, Kebbi State University of Science and Technology Aliero, Kebbi State Nigeria. Aliero is located in the Southeast of Kebbi State between approximate longitudes 3 0 6ꞌE to 4 0 27ꞌE and latitudes 11 0 03ꞌN to 12 0 47ꞌN (Singh, 2013;Ibrahim et al, 2018).…”

Section: Description Of the Study Areamentioning

confidence: 99%

Wheat and White Sorghum Supernatants as Alternatives to Calotropis procera Extract in Making Cheese

Ayanniyi

Adeyemi

Gbanguba

et al. 2021

BJARE

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Plant coagulant, animal rennet and microbial coagulant are used as milk coagulating agents resulting in different cheese products. However, emphasis has been on the use of plant coagulant as opposed to that from animal source, rennet. Alternative milk coagulants are therefore investigated instead of animal enzymes. The use of vegetable extracts as milk coagulants has evolved in soft cheese processing. This study explored the potential of plant coagulants as an ideal choice in the production of cheese. Hence, the objective of this study was to evaluate the effects of the coagulants on the yield and proximate composition of cheese. To compare them with cheese coagulated with supernatants from fermented white sorghums (WSS) and wheat (WS) in the laboratory. The results were also compared with cheese coagulated with Calotropis procera leaf extract (CPE) in terms of yield, the percentage composition of total solids (TS), fat, protein, lactose ash and the pH of the cheeses. The same parameters were evaluated in the whey (by-product). The minerals, pH and the proximate components in WS and WSS were also compared. Maximum cheese yield was recorded at equal volumes of milk and coagulants. CPE was superior to these other two considering the constituents in all three cheeses. The chemical composition of CPE coagulant was superior to WS and WSS in terms of TS, fat, protein and ash but lower in moisture content compared with the other two. Protein content was higher in cheese prepared with CPE (22%) about six times the amount in raw milk and the least was WSS (12%). Moreover, the cheese made with CPE had the highest yield (31.76g) and differed significantly (P< 0.05) from WSS (28.87g) and WS (29.70g). Also, cheese made with WS (30.57g/ml) had the highest whey volume compared with WSS (28.11g/ml). However, increasing levels of each supernatant with a constant volume of raw milk (100ml) produced higher cheese yield at 100ml of the supernatant and 100ml of milk. Whey from WSS was the most acidic (5.85) of all the three produced but with increased acidity as the storage days increased. The study revealed that cheese with high nutritional quality can be produced with CPE, WSS and WS. The use of equal volume of coagulant (WSS or WS) to raw milk would give optimal cheese yield. This will promote the utilization of WSS and WS, which is naturally left as the waste product.

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Section: Description Of the Study Areamentioning

confidence: 99%

Wheat and White Sorghum Supernatants as Alternatives to Calotropis procera Extract in Making Cheese

Ayanniyi

Adeyemi

Gbanguba

et al. 2021

BJARE

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Section: Description Of the Study Areamentioning

confidence: 99%

Growth and Chevon Characteristics of Indigenous Breeds of Goat (Buck) in Nigeria

Ayanniyi

Olusola

Adeyemi

et al. 2021

BJARE

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A trial was conducted at the Sheep and Goat Unit of Teaching and Research Farm of the University of Ibadan, Ibadan to evaluate the effect of breeds on growth, carcass characteristics and meat yield of indigenous goats (bucks) in Nigeria. Fifteen growing bucks: five each of Sahel bucks-SB, West African Dwarf bucks (WADB) and Red Sokoto bucks(RSB) weighing 9.8±0.2, 10.0±0.4 and 9.9±0.3, respectively were fed isocaloric diet for 90 days. The experiment was laid out in a complete randomized design. Final Body Weight (FBW), Average Daily Weight Gain (ADWG) and Feed Conversion Ratio (FCR) were measured using standard procedures. Three bucks per breed were thereafter sacrificed and Dressing Percentage (DP), Meat yield, Rib eye area (REA) and Water holding capacity (WHC) were determined. The Final Body Weight of 16.1kg in Sahel bucks and 17.5kg Red Sokoto bucks were similar but significantly lower than 20.3kg of West African Dwarf bucks. Also, the Feed Conversion Ratio of 10.4 for the Sahel bucks and 9.8 of Red Sokoto bucks were significantly higher than 7.3 of West African Dwarf bucks. The Dressing Percentage was highest in West African Dwarf bucks (46.6%) and least in Sahel bucks (33.5%). West African Dwarf bucks yielded more meat lean (67.4%) and were comparatively higher than Sahel bucks (60.1%) and Red Sokoto bucks (61.5%). The Rib eye area (cm2) was also higher in West African Dwarf bucks (1.4) compared to Sahel bucks (1.1) and Red Sokoto bucks (1.1).

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“…One kilogram of Mucuna pruriens leaves was fermented (FMLM) with 2 grams of yeast (Saccharomyces cerevisiae) in an airtight container for 72 hours at room temperature according to the method reported by Padmavathy and Shobha, [12] and used by Ibrahim et al [11]. The clean beans were toasted for about 15 minutes and then de-hulled, followed by winnowing, milling and sieving [13].…”

Section: Feed Stuff and Feed Formulationmentioning

confidence: 99%

“…Mucuna pruriens belongs to the family Fabaceae and has been described as a multipurpose plant which is used extensively both for its nutritional and medicinal properties [10]. Ibrahim et al [11] has reported the information on the effects of different processing methods on the proximate and anti-nutritional contents of M. prurien leaf meal, and concluded that fermented M. pruriens leaf meal has a potential to be utilised as a source of protein and energy for animals. There is, however, no information on the utilisation of fermented M. pruriens leaf meal in the diets of Clarias gariepinus fingerlings.…”

Section: Introductionmentioning

confidence: 99%

Effect of Dietary Inclusion of Fermented Mucuna pruriens Leaf Meal on Growth and Feed Utilisation of Clarias gariepinus Fingerlings

Ibrahim

Bolorunduro²,

Adakole

2018

AJFAR

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Feeding trial was conducted in 18 plastic tanks (60 x 45 x 30 cm) to assess the performance of Clarias gariepinus fingerlings fed diets containing fermented Mucuna pruriens leaf meal as an alternative protein source to soya bean meal. Five isonitrogenous (crude protein-40%) diets were formulated containing fermented Mucuna leaf meal (FMLM) at A(100% FMLM), B(75% FMLM), C(50% FMLM), D(25% FMLM) and E(0% FMLM) and were fed at 5% body weight to triplicate groups of 10 fingerlings (initial mean weight ranged from 6.20± 1.96g – 6.80± 1.97 g) of C. gariepinus for a period of twelve (12) weeks. Growth performance and feed utilisation parameters indicate that E(0% FMLM) diet gave the highest weight gain (168.87± 3.97g) but did not significantly (P≥0.05) differ from D(25% FMLM), (161.30±6.12 g), and the lowest weight gain (89.70± 1.96 g) was recorded in A(100% FMLM). Similarly, the highest specific growth rate (3.79±0.03 g) was recorded in E(0% FMLM) followed by D(25% FMLM) (3.74±0.04 g), and the least value (3.10±0.02 g) was obtained in A(100% FMLM). However, feed conversion ratio (FCR), protein efficiency ratio (PER) and gross feed conversion efficiency (GFCE) were not significantly different (P≥0.05) among the dietary treatments. The highest (1.72±0.12) and least (1.50±0.02) FCR were obtained in A(100% FMLM) and E(0% FMLM) respectively. The result from this study indicates that fermented Mucuna leaf meal could replace soya bean meal up to 25% in the diets for C. gariepinus fingerlings without compromising growth and feed utilisation.

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Effects of Different Processing Methods on the Chemical Compositions of Mucuna pruriens Leaves

Cited by 3 publications

References 8 publications

Wheat and White Sorghum Supernatants as Alternatives to Calotropis procera Extract in Making Cheese

Wheat and White Sorghum Supernatants as Alternatives to Calotropis procera Extract in Making Cheese

Growth and Chevon Characteristics of Indigenous Breeds of Goat (Buck) in Nigeria

Effect of Dietary Inclusion of Fermented Mucuna pruriens Leaf Meal on Growth and Feed Utilisation of Clarias gariepinus Fingerlings

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