PROXIMATE COMPOSITION, QUANTITATIVE AND QUALITATIVE ANALYSIS OF PROCESSED COTTONSEED CAKE

Abstract

Cottonseed cake (CSC) is one of the promising non-conventional protein feed ingredients but its use in livestock feed is limited due the presence of antinutrients such as gossypol, phytate, and alkaloids, which can impede the efficiency of feed utilisation and performance of animals. Processing of CSC could reduce its antinutritional contents. Hence, this study evaluated the effects of different processing methods on nutritional content of CSC. The CSC was subjected to four processing methods as follows: Treatment 1: Raw (unprocessed) cottonseed cake; Treatment 2: Cottonseed cake fermented with distilled water; Treatment 3: Cottonseed cake fermented with corn starch steep liquor; Treatment 4: Acetone extracted cottonseed cake; and Treatment 5: Ethanol extracted cottonseed cake. Data were subjected to descriptive statistics and ANOVA at α0.05. Fermentation of CSC with distilled water and corn starch steep liquor significantly decreased crude protein content (21.81% and 21.61%, respectively). Furthermore, total gossypol was lower in acidified ethanol extraction of CSC (3.26%) compared to other treatment groups. Whereas oxalate content was lower in distil water fermented CSC (0.62%) than other treatments. In conclusion, processing of CSC reduced its antinutrients (alkaloids, gossypol and phytate), and increased its phytonutrients (flavonoids, saponins and total phenolic compound), where ethanol extracted CSC was the best amongst the processing methods used.