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Ghana Journal of Science

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Biochemical composition and in vitro digestibility of cocoa (Theobroma cacao) pod husk, cassava (Manihot esculenta) peel and plantain (Musa paradisiacal) peel

NA Adamafio, IK Afeke, J Wepeba, EK Ali, FO Quaye

Abstract


The rational formulation of feeds using local agricultural by-products has been impossible owing to the paucity of research on the composition of such products. In this study, the composition and in vitro digestibility of three major plant by-products in the West African sub-region, namely cassava peel, plantain peel and cocoa pod husk have been analyzed to determine the content of protein, lipid, starch, soluble sugars and fibre. Cocoa pod husk contained the highest amount of protein (7.8 %) and fibre (26.9%) while cassava peel had the highest content of starch (9.1 %) and reducing sugars (3.8 %). The amount of lipid in plantain peel (6.0 %) exceeded those of the other two residues. Plantain peel and, to a lesser extent, cocoa pod husk contained substantial amounts of unsaturated fatty acids including linoleic acid, which is essential for pigs and poultry. Analysis of mineral elements showed high amounts of potassium were present in cocoa pod husk and plantain peel. Calcium levels were also high in cassava peel and cocoa pod husk. The rate of starch digestion in plantain peel was relatively high. However, in cocoa pod husk it was low and could have been caused by the high level of fibre. Treatment of residues with NaOH resulted in a marked increase in the rate of digestion of starch in cassava peels.

Ghana Journal of Science Vol. 44, 2004: 29-38



http://dx.doi.org/10.4314/gjs.v44i1.15896
AJOL African Journals Online