PROXIMATE COMPOSITION OF RAW-DRIED AND HEAT TREATED CANARIUM SCHWEIFURTHII (ATILI) FRUIT AS NON-CONVENTION INGREDIENT IN BROILER DIET
DOI:
https://doi.org/10.51791/njap.vi.7331Keywords:
Canarium schweinfurthii fruit, Raw-dried, Warm-dried, anti-nutrient, broiler dietAbstract
The research work investigated the proximate, and some anti-nutritional content of Canarium schewifurth (atili) fruit as non-conventional ingredient in broiler diet. The moisture content of canarium fruit for both Raw-Dried (RD) and Warm-Dried (WD) were 4.68and6.95%, respectively. The crude protein of Canarium schweinfurthii fruit for RD and WD were 6.62 and 3.64 % respectively. The value of the crude fibre content for Raw-Dried is 6.08% while for Warm-Dried is 3.64%. It was observed that the Crude Fat of RD Canarium schweinfurthii fruit was higher (37.93%) when compared with the value in the WD Canarium schweinfurthii fruit (21.88 %). The study revealed that heat reduced the anti-nutritional content of the fruit;
phytic acid (mg/100g) value in the RD was 12.78 and WD was 7.30 while the oxalate and tannins content were also reduced by heat.
