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International Journal of Poultry Science

.: Home > International Journal of Poultry Science > 2010 > Volume 9 Number 10 > K.E. Akande1 and E.F. Fabiyi2K.E. Akande1 and E.F. Fabiyi2

Effect of Processing Methods on Some Antinutritional Factors in Legume Seeds for Poultry Feeding

K.E. Akande1 and E.F. Fabiyi2K.E. Akande1 and E.F. Fabiyi2
1Animal Production Programme, 2Agricultural Economics and Extension Programme, School of Agriculture, Abubakar Tafawa Balewa University, Bauchi, P.M.B. 0248, Bauchi State, Nigeria
Abstract :

Removal of undesirable components is essential to improve the nutritional quality of legumes and
effectively utilize their full potential as poultry feed ingredient. It is widely accepted that simple and inexpensive processing techniques are effective methods of achieving desirable changes in the composition of seeds. Different authors have reported that soaking, cooking, toasting, autoclaving, microwave cooking, pressure cooking, extrusion cooking, germination and chemical treatment improve the quality of legumes because of the removal or inactivation of some anti-nutritional factors. In many instances, usage of only one method may not effect the desired removal of anti-nutritional substances and a combination of two or more methods may be required

Keywords :
Processing, effect, antinutritional factors, legume seeds

Date Deposited : 28 Jun 2011 11:46

Last Modified : 28 Jun 2011 11:46

Official URL: http://www.pjbs.org/ijps/ijps.htm

Volume 9, Number 10, - 2010 , ISSN 1682-8356

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