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International Journal of Poultry Science

.: Home > International Journal of Poultry Science > 2010 > Volume 9 Number 2 > H.I. Ragab1, C. Kijora2, K.A. Abdel Ati3 and J. Danier4

Effect of Traditional Processing on the Nutritional Value of Some Legumes Seeds Produced in Sudan for Poultry Feeding

H.I. Ragab1, C. Kijora2, K.A. Abdel Ati3 and J. Danier4
1Department of Animal Production, Faculty of Natural Resources and Environmental Studies, Peace University, Sudan 2Institute of Animal Sciences, Humboldt-University of Berlin, Philippstr, 13, 10115 Berlin, Germany 3Department of Animal Nutrition, Faculty of Animal Production, University of Khartoum, Khartoum, Sudan 4Bioanalytic Weihenstephan, Research Center for Nutrition and Food Sciences, Technische Universitنt München, Alte Akademie 10, D-85350, Freising, Germany
Abstract :

Three local legumes seeds produced in Sudan were subjected in their two preliminary forms
(whole and decorticated seeds) to different traditional processing and then analyzed for their composition
of nutrients, minerals and amino acids. All seeds were found as good source of protein and digestible
carbohydrate which support their supplementation approach in poultry diets. They show as well substantial
quantities of minerals with an abundance of potassium and phosphorus. Amino acid analysis revealed high lysine, leucine, phenylalanine and arginine while sulfur-containing amino acids methionine and cystine were found deficient. Decortications and its further following processing were of worse effect mainly upon mineral contents, in addition to their impact on somewhat wastefulness of nutrient components owing to the inefficiency of dehulling, besides its cost effects. Roasting in spite of its negligible effects was inferior to both of germination and boiling of pre-soaked whole seeds with regard to amino acids. Boiling of presoaked whole seeds was found appropriate to all studied legumes while the 72 hour germination of presoaked seeds was superior to boiling for L. purpureus seeds.

Keywords :
Legumes seeds, traditional processing, minerals, amino acids, nutrients

Date Deposited : 25 Jun 2011 10:31

Last Modified : 25 Jun 2011 10:31

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Volume 9, Number 2, - 2010 , ISSN 1682-8356

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