Nutritional Evaluation of Different Processing Methods of Bambaranut (<i>Vigna subterranean</i> (L.) Verdc.) on Performance of Broiler Chickens

Maidala Aminu; Ahmed Bashir; Adamu Lawan; Amaza Bagudu Iliya; Sudik Samuel David; Makinde John Olayinka

doi:doi:10.11648/j.ijfet.20210502.15

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Nutritional Evaluation of Different Processing Methods of Bambaranut (Vigna subterranean (L.) Verdc.) on Performance of Broiler Chickens

Maidala Aminu, Ahmed Bashir, Adamu Lawan, Amaza Bagudu Iliya, Sudik Samuel David, Makinde John Olayinka

Published in International Journal of Food Engineering and Technology (Volume 5, Issue 2)

Received: 12 February 2021 Accepted: 8 October 2021 Published: 27 November 2021

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Abstract

The effect of feeding differently processed bambaranut was investigated using two hundred and fifty broilers chicks. Five different processed bambaranut was used to formulate diets with raw, sprouted, salt treated, cooked and roasted bambaranut. The birds were randomly allotted to five dietary treatments replicated five times in a completely randomized block design (CRBD). Results showed at the starter phase, daily feed intake, daily weight gain and feed conversion ratio were statistically similar (P>0.05). At the finisher and overall phases, daily feed intake, daily weight gain and feed conversion ratio were significantly affected (P<0.05) by the different processing methods. Most of the carcass characteristics measured were affected (P<0.05) by the different processing methods. The hematological parameters were not affected by the different processing methods. (P>0.05). The total feed cost (N 339.62 gain) was lower in roasted bambaranut and highest in sprouted bambaranut (N416.00). The feed cost gain was highest in cooked bambaranut (N 248.20) and lowest in sprouted bambaranut (N 199.04). The different processing methods enhanced the performance of broiler chickens, however sprouted bambaranut was more efficient in enhancing the performance of broiler chickens. As such it should be recommended for poultry farmers wishing to use bambaranut as a source of protein.

Published in	International Journal of Food Engineering and Technology (Volume 5, Issue 2)
DOI	10.11648/j.ijfet.20210502.15
Page(s)	50-61
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Bambaranut, Processing Methods, Performance, Economics of Production

References

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APA Style

Maidala Aminu, Ahmed Bashir, Adamu Lawan, Amaza Bagudu Iliya, Sudik Samuel David, et al. (2021). Nutritional Evaluation of Different Processing Methods of Bambaranut (Vigna subterranean (L.) Verdc.) on Performance of Broiler Chickens. International Journal of Food Engineering and Technology, 5(2), 50-61. https://doi.org/10.11648/j.ijfet.20210502.15

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Maidala Aminu; Ahmed Bashir; Adamu Lawan; Amaza Bagudu Iliya; Sudik Samuel David, et al. Nutritional Evaluation of Different Processing Methods of Bambaranut (Vigna subterranean (L.) Verdc.) on Performance of Broiler Chickens. Int. J. Food Eng. Technol. 2021, 5(2), 50-61. doi: 10.11648/j.ijfet.20210502.15

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AMA Style

Maidala Aminu, Ahmed Bashir, Adamu Lawan, Amaza Bagudu Iliya, Sudik Samuel David, et al. Nutritional Evaluation of Different Processing Methods of Bambaranut (Vigna subterranean (L.) Verdc.) on Performance of Broiler Chickens. Int J Food Eng Technol. 2021;5(2):50-61. doi: 10.11648/j.ijfet.20210502.15

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@article{10.11648/j.ijfet.20210502.15,
  author = {Maidala Aminu and Ahmed Bashir and Adamu Lawan and Amaza Bagudu Iliya and Sudik Samuel David and Makinde John Olayinka},
  title = {Nutritional Evaluation of Different Processing Methods of Bambaranut (Vigna subterranean (L.) Verdc.) on Performance of Broiler Chickens},
  journal = {International Journal of Food Engineering and Technology},
  volume = {5},
  number = {2},
  pages = {50-61},
  doi = {10.11648/j.ijfet.20210502.15},
  url = {https://doi.org/10.11648/j.ijfet.20210502.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20210502.15},
  abstract = {The effect of feeding differently processed bambaranut was investigated using two hundred and fifty broilers chicks. Five different processed bambaranut was used to formulate diets with raw, sprouted, salt treated, cooked and roasted bambaranut. The birds were randomly allotted to five dietary treatments replicated five times in a completely randomized block design (CRBD). Results showed at the starter phase, daily feed intake, daily weight gain and feed conversion ratio were statistically similar (P>0.05). At the finisher and overall phases, daily feed intake, daily weight gain and feed conversion ratio were significantly affected (P0.05). The total feed cost (N 339.62 gain) was lower in roasted bambaranut and highest in sprouted bambaranut (N416.00). The feed cost gain was highest in cooked bambaranut (N 248.20) and lowest in sprouted bambaranut (N 199.04). The different processing methods enhanced the performance of broiler chickens, however sprouted bambaranut was more efficient in enhancing the performance of broiler chickens. As such it should be recommended for poultry farmers wishing to use bambaranut as a source of protein.},
 year = {2021}
}

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TY  - JOUR
T1  - Nutritional Evaluation of Different Processing Methods of Bambaranut (Vigna subterranean (L.) Verdc.) on Performance of Broiler Chickens
AU  - Maidala Aminu
AU  - Ahmed Bashir
AU  - Adamu Lawan
AU  - Amaza Bagudu Iliya
AU  - Sudik Samuel David
AU  - Makinde John Olayinka
Y1  - 2021/11/27
PY  - 2021
N1  - https://doi.org/10.11648/j.ijfet.20210502.15
DO  - 10.11648/j.ijfet.20210502.15
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 50
EP  - 61
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20210502.15
AB  - The effect of feeding differently processed bambaranut was investigated using two hundred and fifty broilers chicks. Five different processed bambaranut was used to formulate diets with raw, sprouted, salt treated, cooked and roasted bambaranut. The birds were randomly allotted to five dietary treatments replicated five times in a completely randomized block design (CRBD). Results showed at the starter phase, daily feed intake, daily weight gain and feed conversion ratio were statistically similar (P>0.05). At the finisher and overall phases, daily feed intake, daily weight gain and feed conversion ratio were significantly affected (P0.05). The total feed cost (N 339.62 gain) was lower in roasted bambaranut and highest in sprouted bambaranut (N416.00). The feed cost gain was highest in cooked bambaranut (N 248.20) and lowest in sprouted bambaranut (N 199.04). The different processing methods enhanced the performance of broiler chickens, however sprouted bambaranut was more efficient in enhancing the performance of broiler chickens. As such it should be recommended for poultry farmers wishing to use bambaranut as a source of protein.
VL  - 5
IS  - 2
ER  -

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Author Information

Maidala Aminu

Department of Animal Science, Federal University Gashua, Gashua, Nigeria
Ahmed Bashir

Department of Animal Science, Federal University Gashua, Gashua, Nigeria
Adamu Lawan

Department of Agricultural Economics and Extension, Federal University Wukari, Wukari, Nigeria
Amaza Bagudu Iliya

Department of Animal Science, Federal University Gashua, Gashua, Nigeria
Sudik Samuel David

Department of Animal Science, Federal University Gashua, Gashua, Nigeria
Makinde John Olayinka

Department of Agricultural Economics and Extension, Federal University Wukari, Wukari, Nigeria

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Maidala Aminu, Ahmed Bashir, Adamu Lawan, Amaza Bagudu Iliya, Sudik Samuel David, et al. (2021). Nutritional Evaluation of Different Processing Methods of Bambaranut (Vigna subterranean (L.) Verdc.) on Performance of Broiler Chickens. International Journal of Food Engineering and Technology, 5(2), 50-61. https://doi.org/10.11648/j.ijfet.20210502.15

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ACS Style

Maidala Aminu; Ahmed Bashir; Adamu Lawan; Amaza Bagudu Iliya; Sudik Samuel David, et al. Nutritional Evaluation of Different Processing Methods of Bambaranut (Vigna subterranean (L.) Verdc.) on Performance of Broiler Chickens. Int. J. Food Eng. Technol. 2021, 5(2), 50-61. doi: 10.11648/j.ijfet.20210502.15

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AMA Style

Maidala Aminu, Ahmed Bashir, Adamu Lawan, Amaza Bagudu Iliya, Sudik Samuel David, et al. Nutritional Evaluation of Different Processing Methods of Bambaranut (Vigna subterranean (L.) Verdc.) on Performance of Broiler Chickens. Int J Food Eng Technol. 2021;5(2):50-61. doi: 10.11648/j.ijfet.20210502.15

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@article{10.11648/j.ijfet.20210502.15,
  author = {Maidala Aminu and Ahmed Bashir and Adamu Lawan and Amaza Bagudu Iliya and Sudik Samuel David and Makinde John Olayinka},
  title = {Nutritional Evaluation of Different Processing Methods of Bambaranut (Vigna subterranean (L.) Verdc.) on Performance of Broiler Chickens},
  journal = {International Journal of Food Engineering and Technology},
  volume = {5},
  number = {2},
  pages = {50-61},
  doi = {10.11648/j.ijfet.20210502.15},
  url = {https://doi.org/10.11648/j.ijfet.20210502.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20210502.15},
  abstract = {The effect of feeding differently processed bambaranut was investigated using two hundred and fifty broilers chicks. Five different processed bambaranut was used to formulate diets with raw, sprouted, salt treated, cooked and roasted bambaranut. The birds were randomly allotted to five dietary treatments replicated five times in a completely randomized block design (CRBD). Results showed at the starter phase, daily feed intake, daily weight gain and feed conversion ratio were statistically similar (P>0.05). At the finisher and overall phases, daily feed intake, daily weight gain and feed conversion ratio were significantly affected (P0.05). The total feed cost (N 339.62 gain) was lower in roasted bambaranut and highest in sprouted bambaranut (N416.00). The feed cost gain was highest in cooked bambaranut (N 248.20) and lowest in sprouted bambaranut (N 199.04). The different processing methods enhanced the performance of broiler chickens, however sprouted bambaranut was more efficient in enhancing the performance of broiler chickens. As such it should be recommended for poultry farmers wishing to use bambaranut as a source of protein.},
 year = {2021}
}

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TY  - JOUR
T1  - Nutritional Evaluation of Different Processing Methods of Bambaranut (Vigna subterranean (L.) Verdc.) on Performance of Broiler Chickens
AU  - Maidala Aminu
AU  - Ahmed Bashir
AU  - Adamu Lawan
AU  - Amaza Bagudu Iliya
AU  - Sudik Samuel David
AU  - Makinde John Olayinka
Y1  - 2021/11/27
PY  - 2021
N1  - https://doi.org/10.11648/j.ijfet.20210502.15
DO  - 10.11648/j.ijfet.20210502.15
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 50
EP  - 61
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20210502.15
AB  - The effect of feeding differently processed bambaranut was investigated using two hundred and fifty broilers chicks. Five different processed bambaranut was used to formulate diets with raw, sprouted, salt treated, cooked and roasted bambaranut. The birds were randomly allotted to five dietary treatments replicated five times in a completely randomized block design (CRBD). Results showed at the starter phase, daily feed intake, daily weight gain and feed conversion ratio were statistically similar (P>0.05). At the finisher and overall phases, daily feed intake, daily weight gain and feed conversion ratio were significantly affected (P0.05). The total feed cost (N 339.62 gain) was lower in roasted bambaranut and highest in sprouted bambaranut (N416.00). The feed cost gain was highest in cooked bambaranut (N 248.20) and lowest in sprouted bambaranut (N 199.04). The different processing methods enhanced the performance of broiler chickens, however sprouted bambaranut was more efficient in enhancing the performance of broiler chickens. As such it should be recommended for poultry farmers wishing to use bambaranut as a source of protein.
VL  - 5
IS  - 2
ER  -

Copy | Download