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Vol.4 , No. 4, Publication Date: Aug. 21, 2017, Page: 81-87
 in boiled whole soya sample (52.48±0.12<sup>a</sup>) followed by soaked (44.98±0.49<sup>b</sup>), toasted (40.40±0.35<sup>c</sup>) and raw (28.42±0.61<sup>d</sup>) soy bean sample but the boiled sample has least energy ash and moisture when compared to other processing techniques. The raw whole soya bean sample is significantly (p<0.05) higher in energy (30.47±0.55<sup>a</sup>) compared to other processing methods. However, the result also revealed that the crude protein composition of raw soy bean offal (24.48±0.42<sup>a</sup>) was significantly (p<0.05) higher compared to other processing methods followed by soaked (14.03±0.23<sup>b</sup>), boiled (8.76±0.00<sup>c</sup>) and toasted (8.72±0.00<sup>c</sup>) soya bean offal respectively but toasted soy bean sample which has low percentage crude protein was significantly (p<0.05) higher in energy compared to other processing method with an average of (75.91±0.21<sup>a</sup>). Furthermore, crude protein composition of tofu residues was significantly (p<0.05) higher in raw residue (27.88±0.00<sup>a</sup>) followed by boiled residue (22.83±0.03<sup>b</sup>) and toasted residue (20.33±0.00<sup>c</sup>) but boiled residue was significantly (p<0.05) higher in energy (51.83±0.45<sup>a</sup>) compared to other processing methods. Based on the result in the present study, it can be concluded that boiling is the most effective processing methods of whole soya bean meal in fish feed production.&picture=http://www.aascit.org/aascit/decorators/img/journal/892.jpg)
| [1] | Jibrin Haliru, Nigerian Institute for Oceanography and Marine Research (NIOMR), Lagos, Nigeria. |
| [2] | Mamman Tsalha, Department of Fisheries and Aquaculture, UsmanuDanfodiyo University, Sokoto, Nigeria. |
| [3] | Edah Bernard, Nigerian Institute for Oceanography and Marine Research (NIOMR), Lagos, Nigeria. |
| [4] | Basiru Abubakar, Department of Fisheries and Aquaculture, UsmanuDanfodiyo University, Sokoto, Nigeria. |
The study was conducted to assess the nutritional composition of soya bean and some of its byproducts on different processing techniques. The result for whole soya bean on different processing techniques shows that the crude protein composition was significantly higher (p<0.05) in boiled whole soya sample (52.48±0.12a) followed by soaked (44.98±0.49b), toasted (40.40±0.35c) and raw (28.42±0.61d) soy bean sample but the boiled sample has least energy ash and moisture when compared to other processing techniques. The raw whole soya bean sample is significantly (p<0.05) higher in energy (30.47±0.55a) compared to other processing methods. However, the result also revealed that the crude protein composition of raw soy bean offal (24.48±0.42a) was significantly (p<0.05) higher compared to other processing methods followed by soaked (14.03±0.23b), boiled (8.76±0.00c) and toasted (8.72±0.00c) soya bean offal respectively but toasted soy bean sample which has low percentage crude protein was significantly (p<0.05) higher in energy compared to other processing method with an average of (75.91±0.21a). Furthermore, crude protein composition of tofu residues was significantly (p<0.05) higher in raw residue (27.88±0.00a) followed by boiled residue (22.83±0.03b) and toasted residue (20.33±0.00c) but boiled residue was significantly (p<0.05) higher in energy (51.83±0.45a) compared to other processing methods. Based on the result in the present study, it can be concluded that boiling is the most effective processing methods of whole soya bean meal in fish feed production.
Keywords
Processing Methods, Nutritional Status, Soya Bean By-Products
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