Processing effect on the proximate composition of some selected non-conventional fish feed ingredients sourced within Sokoto metropolis

Abstract

This study was carried out to determine the processing effect on the nutrient composition of rice bran, chicken feather and chicken viscera which were collected from different places in Sokoto state. The processing methods used were boiling, oven drying, sun drying, fermenting, and the combination with each other. The Proximate analysis was carried out before and after processing. The result of proximate composition of direct oven dried chicken viscera shows that it was significantly (P<0.05) higher in crude protein (30.30±0.12) and lipid (15.30±0.17) than boiled and oven dried chicken viscera crude protein (7.67±0.33) and lipid (4.80± 0.12). For fermented sun dried and fermented oven dried rice bran, both methods shows a significant increase in crude protein (12.43±0.03), (12.13±0.09) and decrease in crude fibre (2.50±0.12), (3.50±0.06) compared to the un-treated rice bran (11.17±0.07), (4.00±0.29). For the chicken feather both the processing methods applied shows a significant (P<0.05) decrease in crude protein (boiling and oven drying, (33.80±0.06); boiling, fermenting and oven dry, (33.72±0.41) and decrease in crude fibre (3.17±0.12), (1.83±0.17) compared to the fresh chicken feather (39.53±0.09), (3.80±0.06). The study concluded that direct oven dry method gives higher value of crude protein for chicken viscera. For rice bran, the fermenting and sundry method yielded a better result than the other method. The boiling, fermenting and oven dry recorded a lower value of crude fibre for chicken feather than the other methods. Thus, the study concluded that the ingredient analyzed could serve as both protein and energy source in fish feed formulation.