PROXIMATE AND PHYTOCHEMICAL CHANGES IN HYDROTHERMALLY PROCESSED ORANGE (Citrus sinensis) PULP MEAL

Abstract

Orange pulp is a large by–product of orange processing industries, hence an important source of unconventional feeds stuff of agro by–product origin, however, it contain antinutritional factors which limits it utilization on a large scale in animal nutrition, this study seeks to improve the nutritional value of orange pulp meal though hydrothermal processing. Fresh orange pulp were collected from orange sellers in Makurdi town, and divided into five batches, four of these batches were subjected to varying period of hydrothermal processing namely, 5, 10, 15 and 20 minutes, while one of batch was kept as control without processing. Result reveals significant reduction in Oxalate, Tannin and Phytic acid as the time of processing progressed, however, crude protein increased till the 10 th min and significantly reduced thereafter, contrary to this, fat and Ash significantly reduce as the time increases, nutritional trials with various animals are recommended to evaluate feed utilization as a result of this processing method. Keyword: Tannin, Crude protein, Antinutritional factor, Unconventional feed stuff.